Reducing Waste at Work

On your own turf, such as your home ecosystem, it is relatively easy to reduce waste.  Outside of the home, such as a workplace or restaurant reducing waste can be a challenge due to the lack of circular systems in kitchens and bathrooms. 

Cubicle life presents challenges to systemic change.  Typical office environments and building management companies are tough to persuade.  Well, even if the leadership is willing to adopt more sustainable practices, it takes a good bit of time to communicate the changes.  These are cultural shifts and culture is resistant to change.  That time can be the most frustrating of all. 

Here are some considerations for reducing waste at a workplace. 

The first step is to take an inventory of the waste produced.  Are you throwing away single use plastic wrappers/compostable food scraps?  In lieu of electric hand dryers does your building provide single use paper towels?

If possible, the first step one can take is to compost deskside.  One can compost food scraps deskside and then transport the compost to a home compost system or compost the scraps via a vermicompost container right in the cubicle/office.

~Reusable food containers (glass) to transport food to work and return compostable food scraps to home compost systems. 

~Have silverware on hand deskside to avoid single use plastics

~If you use straws, have bamboo or other multi-use straws on hand to avoid the use of single-use plastic straws

~Have a reusable cloth on hand to avoid single-use paper products

~Use bulk food items for snacks and avoid vending machine package snacks, which are often contained in single-use plastics

~Walk or cycle to work