Sustainability in the workplace isn't limited to energy consumption, office equipment or recycling.
The office kitchen can be responsible for a surprising amount of everyday waste, from food and packaging to disposable cups and containers.
For office managers, the kitchen is a practical place to start making more sustainable choices without introducing complicated initiatives or creating more work for the team.
Here are some simple changes that can make a difference.
1. Start by looking at food waste
Before changing anything, look at what your office is actually throwing away.
Are fresh foods regularly going uneaten? Are meeting lunches producing large amounts of waste? Are employees taking more than they need?
Understanding where waste is coming from makes it easier to decide where changes could have the biggest impact.
For example, if fresh food is regularly being left behind at the end of the week, changing quantities or delivery frequency could help reduce unnecessary waste.
2. Think about how food is packaged
Packaging is another consideration when choosing office food and refreshments.
When comparing suppliers, look beyond the product itself and consider how it arrives.
Ask questions such as:
- What packaging is used?
- Can it be reused or recycled?
- Is unnecessary packaging avoided?
- How is packaging disposed of?
- Does the supplier have a clear approach to reducing waste?
These questions can help office managers make more informed purchasing decisions and choose suppliers that better align with their organisation's sustainability goals.
3. Make reusable options the norm
Disposable cups, cutlery and containers can quickly add up in a busy office.
Providing reusable alternatives makes it easier for employees to avoid single-use items.
This could include:
- Reusable coffee cups
- Glasses and mugs
- Reusable food containers
- Washable cutlery
- Refillable water bottles
The key is convenience. Reusable options need to be readily available if employees are going to use them.
4. Make recycling obvious
A recycling system only works if people understand what goes where.
Clear labels and well-positioned bins can make a significant difference.
Instead of simply having a bin labelled "recycling", explain what can and can't go into it.
It's also worth checking that the recycling arrangements provided by your building or waste contractor match the system you're asking employees to follow.
5. Choose suppliers with sustainability in mind
Sustainability shouldn't stop at the office kitchen door.
When choosing suppliers, consider their approach to sourcing, packaging, delivery and waste.
For office managers, this can be particularly useful when reviewing regular services such as office fruit boxes, coffee, catering and refreshments.
Rather than asking only "What does this cost?", consider the wider impact of the service and whether the supplier's approach aligns with your organisation's sustainability goals.
6. Make sustainable choices easy
Employees are more likely to follow sustainable habits when the infrastructure around them makes those habits straightforward.
A refill station is easier than remembering to buy bottled water. A clearly labelled recycling bin is easier than working out where packaging belongs. Reusable cups are easier when they're available in the kitchen.
Good sustainability initiatives should fit naturally into the working day rather than relying on employees to make a conscious decision every time.
Sustainability starts with everyday decisions
An office kitchen might seem like a small part of a company's overall sustainability strategy, but it is also an area where employees make decisions every day.
By reducing food waste, cutting unnecessary packaging, encouraging reusable products and choosing suppliers carefully, office managers can make the kitchen a more sustainable part of the workplace.
The biggest changes don't always come from one major initiative. They can come from making better choices, consistently, every day.