The newly launched NHSX could bring much-needed stability but it will only make a difference in the NHS by facilitating further best practice sharing and deploying flexible, fit-for-purpose systems, says Dr Ian Jackson.
A new study by Reward Gateway, which surveyed 500 employees in the UK, revealed that generic and annual recognition or rewards are inadequate as modern workers demand to be recognised in more timely and meaningful ways.
Universities that fail to deliver in the best interests of students could now face financial penalties of up to £500,000 as the final suite of powers for the sector regulator came into force today (1 August).
Whilst there is being made in the fight against tobacco, increased action is necessary to help people with the global tobacco epidemic, says the World Health Organisation (WHO).
Amanda Beresford, partner and head of planning at Shulmans LLP discusses how the UK Government's commitment to reducing greenhouse gas emissions by 2050 will impact planning systems.
Pure Storage today (31 July) reveals that just under half (48%) of government ICT leaders have confidence that their current data infrastructure enables their organisations to meet strategic transformational objectives.
Here, Samrita Hayer Careers Adviser at the National Careers Service Exam Results Helpline shares her expert advice on what parents and young people should do next if exam results are lower (or higher!) than expected.
As Dispatches reveals 68% of 16 to 30-year-olds are currently experiencing a mental health problem, Smart TMS dissects the mental health of millennials in this report.
Martin Sharp, Professor at Department of Earth and Atmospheric Sciences, University of Alberta, explains ways to characterise how ice caps and glaciers change.
Nic Redfern, Finance Director, KnowYourMoney.co.uk discusses how businesses can reduce their operational costs by effectively reduce their carbon footprint.
Here, Darcy Simonis, industry network leader for ABB’s food and beverage segment, explains why developments in EV charging can add value to food businesses.
