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...
Back How can green energy and technology shape the future of Norwegian commercial buildings? Text: Saurav Pandey Over the past two decades, only 1,501 new offices and commercial buildings have entered the Norwegian market. We were surprised to find out that this number is so...
Back The Workplace of the Future: Technology, Sustainability and Health In a world characterized by ever-changing needs and technological advancement, workplaces are facing a transformation to adapt to the new everyday life. The workplace is not just a place where employees...
