Daily office routine

Zero Waste Offices and Coffee breaks

Objectives

reducing waste disposal for buffet, coffee breaks and meals during meetings
local activities with stakeholders
learning mobilities implementing a strategy toward “Zero Waste for-organisations-large-and-small

Green Value indicator

Ecofootprint/ Environmentally Weighted Material Consumption/ TMC/CO2 Saving:
Zero Waste Breaks reduces the use of packaging encouraging organisations to purchase local seasonal goods avoiding processed non-seasonal in packages. What is more ZWB enable organisations to decrease organic waste disposal using composters, which (according to the country) will impact as well financial sustainability of the organisation/institution, by reducing the taxation applied to waste disposal.

Explanation

This best practice focuses on reducing waste during buffets, planned meals during training activities with local stakeholders, learning mobilities and transnational project meetings. This initiative could also be applied to everyday life/schooling (for those organisations/institutions equipped with a self-managed canteen).

This practice can be classified as circular economy-based office management.
It is possible for organisations implementing full day training activities, working with learning mobilities within a funded project or the ones more in general equipped with a canteen in which they provide meals to workers/volunteers implementing everyday activities to go toward “Zero Waste” meals/buffet.

Everything starts with a careful management of the purchase and handling of goods.
In fact, by choosing seasonal non-prepacked food/ingredients it is possible to reduce the packaging by using re-usable/washable food containers and lunch boxes for food transportation to the venues and washable plates, it is possible to reduce waste caused by disposable packaging. What is more, by adopting a composter it is possible to produce compost and decrease the organic waste disposal. To use a composter, it is possible to process relatively small amounts of waste. By keeping the composter vermin-proof, blending the organic material with cardboard/paper and mixing/turning the contents regularly it is possible to avoid smells and guarantee the hygiene of the organisation spaces.

The compost produced could be used for further environmental education-based activities, sold or given away.

PROS/CONS of the action

Pros:

Optimisation of the resources and ingredient usage
More sustainable and healthy diet choices
Waste Reduction
Production of compost to be reused for learning activities focused on environmental education, office plant keeping or to be resold/given away

Cons:

It needs staff allocated/in charge for the preparation of buffet and meals as well to plan the organic leftovers disposals.
It needs some budget allocation for the composter and a tool for compost mixing.
Can be implemented by structured organisations (medium/big) due to the commitment needed to be carried on and the protocol to be applied

Certified

Not Certified

Link to useful sources

This best practice has been inspired by Kitchen Dates (kitchendates.pt ) circular economy initiative. Below you can find further useful links to go toward “Zero Waste” Events, meetings, training activities meals and buffets:

How to manage organic food www.nibusinessinfo.co.uk

Environmental assessment report www.eea.europa.eu

The Science Behind Composting www.livescience.com

Reuse and recycle business waste www.nibusinessinfo.co.uk