Three case studies over 20 years show that the most productive spaces transcend the trends. “Once the corporation’s productivity objectives are understood, the organization is able to establish if attempts to increase productivity are really working or not. And only the organization, itself, can measure results.”
The new fresh and nutritious meals served from DIRTT’s Greens Cafeteria are a key part of the company’s green commitment. In-house restaurants not only reduce DIRTT’s carbon footprint because employees don’t have to drive elsewhere for lunch, but they also gives staff healthier food options and increases DIRTT’s productivity.
Collaboration has enjoyed a long run as a buzzword, but as a result, it’s lost some of its impact. It has devolved into a term to describe any type of interaction. The focus should be on designing spaces that support the behaviors and resultant activities that are occurring within the overall physical workspace.