Each year Australians waste around 7.3 million tonnes of food equivalent to about 300kg per person or one in five bags of groceries, at a cost of about $20 billion!
If we get better at buying only what we actually need to use, and avoid single-use and non-recyclable materials, we can limit the amount of energy needed in their production
Explore the checklist to find out more.
We know that some of these actions may be difficult with the current COVID-19 restrictions, see * for impacted actions
Avoid disposable plates, cutlery and straws when catering and in operations
Ask your caterers to keep packaging, especially single-use packaging, to a minimum
Install a water fountain to encourage your staff to use re-useable water bottles
Switch from disposable batteries to re-chargeable
If you have a staff café, ensure they’re buying coffee from a sustainable source and ask them to set up a loan cup system instead of using disposable cups
Avoid buying products with unnecessary or excessive packaging