A patchwork of systems, long queues in the canteen and tenants who can't find the information they need. For many Norwegian commercial buildings, this is everyday life. Technology company Izy has spent the last few years developing a platform that brings together all the building's services in one...
Back How Norwegian property managers can meet new tenant expectations A concise whitepaper with fresh figures and concrete advice, based on data from 4,500 office workers globally Office life is changing rapidly. Hybrid work, new technology and sustainable...
Back "I thought we had good control over our sustainability work, until the auditor asked for documentation of food waste in the canteen. There we were without numbers, without a baseline, and with a potential audit remark hanging over us." This is not a...
Back It's 11:30 AM at a large Norwegian hospital. The cafeteria has prepared lunch for 700 guests, but only about 560 show up. The next day, the patient load increases sharply, now the cafeteria risks running out of food in the middle of the lunch rush, and the cafeteria is also short of people. ...
Back By 2030, the players in the catering industry have a goal of halving food waste, and Norwegian canteens must do their part. If you don't use prediction in canteen operations, it will be difficult to operate sustainably, says Nikolai Halle, Nordic Sales Manager at Izy. –...
Back Food waste is a significant challenge in the work of creating sustainable canteens. It is not only an environmental problem, but also an unnecessary cost that negatively affects the operating budget. For service providers, it is therefore important to ensure that...
