Healthy, appetising menus may not be enough to attract staff to the workplace restaurant, claims Nick Hucker, MD of Preoday. He argues that other incentives may be necessary Most employees spend much of their lives working. Assuming a full-time worker ...

Sara Kassam, Head of Sustainability Development at CIBSE, explores the contribution of maintenance and engineering to creating healthy internal environments Too hot, too cold, too stuffy, too bright, too dim…we’ve all experienced spaces that just don’t feel right. The amount ...