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...
Back In a world where digitalization has accelerated the transformation of traditional business models, the need for user-friendly and sustainable solutions has become critical. In canteen operations, this trend has proven to be a unique opportunity to combine...
Back To have the best conditions for choosing the tenant platform that works best for your company, there are a few points that may be good to familiarize yourself with. First, what do you want to get out of the system? Is it to automate manual processes,...
