Workplace Waste Prevention

Recycling, composting, reuse and source reduction activities make up a robust waste diversion program that will help your business divert waste from landfills. High waste diversion rates not only control litter and stormwater pollution, but also help reduce greenhouse gas emissions and conserve natural resources.

1. Conduct an annual waste assessment of solid waste streams so that you have current and accurate information on the quantity and composition of what is in your bins. This will enable your business to make informed decisions on how to allocate resources for source reduction, recycling and composting programs. Learn more: Guide to Conducting and Analyzing a Food Waste Assessment. 
2. Maximize the amount of waste that is recycled and composted. Minimize opportunities for recycling and composting contamination (i.e., when certain materials are placed in the wrong bin, thereby, reducing or negating the value of recycling or composting).
   • Have a designated “green” champion or team to guide, account for and promote waste diversion and prevention measures.
   • Set up recycling bins at central, strategic locations (e.g., next to large copier machines) as well as at each desk. It sometimes helps to keep all waste and recycling containers together so that people are not lead to believe they can throw waste items in with the recycling or compost. If your business shreds its own paper, ensure that shredded paper is bagged in paper or clear bags to be recycled.
   • Set up compost bins in kitchens, kitchenettes, bathrooms and outdoor areas to recover all food and yard discards as well as any food related paper products such as paper take out boxes, paper coffee cups, napkins, tissues, sandwich wrappers, pastry bags, etc.
   • Set up compost bins in appropriate outdoor areas if your business organization has yard or landscape to manage.
   • Set up clearly marked electronic and hazardous waste bins to collect batteries, electronics, fluorescent lights, etc. next to waste bins. Have a designated person recycle or dispose of these and other items properly when the bin fills up.
   • Conduct regular training for employees on materials that belong in each bin. Send electronic reminders to your employees on items that may often be placed in the wrong bin.
   • Signage goes a long way! Have signs clearly displayed on or directly above bins to educate employees about materials that belong in each bin.
3. Adopt special event best practices guidelines for your organization. A tremendous amount of waste is generated before, during and after special events that could’ve been prevented, recycled and composted. Therefore, special events provide an opportunity for event organizers to plan ahead and choose which items are introduced into the waste stream. For tips on how to plan ahead and manage your special event’s waste generation, download: StopWaste: Special Event Best Practices Guide. 

Business should practice and promote waste prevention whenever possible to reduce the amount of material used and, therefore, the amount discarded. This not only ensures that your business is running efficiently and profitably, but it’s also the most effective method of diverting waste from landfills. Waste prevention can also enhance employee relations by involving employees in your organization’s waste reduction program. Below you will find easy tips on how you can prevent waste in the first place.

1. Use durable, reusable foodware in your facility and for all events. Recyclable items are great and so are compostable items, particularly if you have access to compost service, but reusable food service ware is best. It not only reduces energy and natural resource consumption, but it will also reduce ongoing financial costs of disposable foodware. Ensure that foodware is free of BPA and melamine. For ideas on how to start, download this Reusable Food Service Ware Guide. 
2. Purchase compostable or recyclable food service ware if you’re a restaurant offering to-go containers. When choosing compostables, make sure items have been certified by a third party like Biodegradable Products Institute (BPI). To learn more about what local businesses and institutions are doing to reduce disposable food service ware, click here.
3. Avoid polystyrene foam packaging and foodware. Polystyrene foam, commonly know as Styrofoam, is non-renewable, non-biodegradable, and is difficult, uneconomical and sometimes impossible to recycle, especially if soiled by food. Due to numerous human and environmental health concerns, over 100 cities in the U.S. have banned products made with polystyrene foam material. Consider purchasing safer alternatives including those made with paper, cardboard, molded or rigid pulp or plastic, or certified compostable “starch peanuts”, loose fill or foam.
4. Buy products that use less packaging. Examples include loose fruit or frustration-free packaged electronics. Of all the garbage we generate, one-third is packaging that gets thrown away immediately. Companies use less raw material when they use less packaging, which means they can ultimately reduce waste and cost.
5. Offer cloth reusable bags, BPI-certified compostable bags, or paper bags made with a minimum 40% post consumer recycled content. Have signage reminding shoppers to avoid the 10 cent charge on allowed checkout bags by bringing their own reusable bag.
6. Install a water filter. This will motivate employees/guests to utilize their reusable water bottles or mugs instead of purchasing bottled water. Encourage employees to carry a reusable water bottle and/or or keep a mug with them. If your business has a cafeteria or kitchenette, store reusable cups or mugs for employees to use in case they forget to bring theirs. This conserves natural resources and reduces the amount of disposable paper, plastic and polystyrene cups in our landfills.
7. Encourage employees to carry a reusable travel thermos or mug with safety lid for their coffee. Encourage them to opt for reusable, heat-safe foodware for meals. Nowadays, there are are many travel-friendly foodware sets out there from which to choose.
8. Assemble a “party pack” that can be used for company/office parties. This is essentially a storage tub filled with a complete set of reusable party items that can be adjusted based on specific needs. You can have “green champions” or “green teams” composed of staff volunteers who clean the party pack before it is returned. Party pack contents can include:
   • Cloth napkins and tablecloths;
   • Eco-friendly decorations;
   • Durable plates, cups and utensils that are made of sustainably-sourced or post-consumer recycled content.
9. Set all office computers to print duplex (double-sided) by default. This saves resources and money by reducing the amount of paper used. Employees can also use size reduction features, use the margin widening feature or print multiple pages per sheet to further reduce paper consumption.
10. Create electronic files, not paper files when possible. Encourage employees to use the internal shared drive and other software programs that can reduce or eliminate the need for notepads and paper files.
11. Can­cel unwanted sub­scrip­tions and opt out of junk-mail. Learn how to do so here.
12. Sell or donate surplus or unwanted supplies, furniture and food. Don’t forget that you can purchase, rent or share used items as well.
13. Prioritize energy and water efficiency. Track water and energy usage. Regularly check for, report and repair leaks. Conduct regular maintenance on heating, ventilation and air conditioning (HVAC) and refrigeration systems at least twice a year. Opt for appliances like LED light bulbs, high-efficiency dishwashers and low-flow shower heads/toilets coupled with faucet aerators.
14. Opt for non-toxic, eco-friendly cleaning products and methods. Check cleaning product labels and seek safer alternatives. If you clean regularly, then less toxic, water-based cleaners should get the work done. This helps reduce the amount of hazardous chemicals in your office. To find green commercial cleaning products, search the Green Seal products page.
15. Opt for a broom or towel instead of a can of toxic bug spray. Good housekeeping (e.g., cleaning up crumbs and spills immediately) and proper maintenance of your office is the best way to prevent pests from entering your space. If your work or outdoor area has pests, check out this Less Toxic Pest Management Product List. 
16. Buy the right amount of paint. Thinking of starting a painting project? First, calculate the area (height x width = total square feet) so that you can buy the right amount of paint for the job. One gallon of paint covers about 400 square feet. You can prevent paint from drying out by covering the paint can with plastic wrap, replacing the lid securely and storing the can upside down. Use leftover paint for touch-up jobs, smaller projects or as a primer.
17. Adopt special event best practices guidelines for your organization. A tremendous amount of waste is generated before, during and after special events that could’ve been prevented, recycled and composted. Therefore, special events provide an opportunity for event organizers to plan ahead and choose which items are introduced into the waste stream. For tips on how to plan ahead and manage your special event’s waste generation, download: StopWaste – Special Event Best Practices Guide. 

Green purchasing is the practice of buying or contracting environmentally-friendly products and services. In government and business, you’ll often find green purchasing referred to as environmentally responsible supply chain management, environmentally preferable purchasing or environmentally preferable procurement. Green purchasing considers the raw materials, manufacturing, packaging, distribution, use, reuse, operation, maintenance and disposal that go into a product or service.

Adopting green purchasing practices or a green purchasing policy has many benefits. It helps reduce greenhouse gas emissions, increase waste diversion and conserve energy. It can also improve your organization’s bottom line by cutting costs and improve employee health. Below are tips on easy ways to make smart consumer decisions as a business owner.

1. Aim to buy, contract, and get professional services from and local Green Businesses whenever possible.
2. Purchase paper products made from recycled paper. There are many companies that offer high quality recycled paper. Aim to purchase paper made with at least 50% post consumer waste (PCW) recycled content or the highest recycled content available. This applies to collateral materials (business cards, letterhead and custom printed envelopes), folders, sticky notes, and copy, computer and fax paper. Large format or plotter paper should contain a minimum of 30% PCW recycled content. Purchase chlorine-free office paper wherever possible.
3. Purchase janitorial papers with the highest available post-consumer waste (PCW) recycled content. Aim to purchase toilet paper and tissues containing at least 20% PCW recycled content and paper towels containing at least 40% PCW recycled content.
4. For restaurants and caterers, ensure that all to-go containers and cutlery are recyclable or compostable. When choosing compostables, make sure items have been certified by a third party like Biodegradable Products Institute (BPI). Avoid purchasing polystyrene foam (Sytrofoam) packaging and foodware.
5. Aim to purchase Fair Trade Certified agricultural products, and local and organic produce and meats.
6. Retail stores and restaurants that give bags to their customers should offer reusable bags, BPI certified compostable bags, or paper bags made with a minimum 40% PCW recycled content. Have signage reminding shoppers to avoid the 10 cent charge on allowed checkout bags by bringing their own reusable bag.
7. When remodeling or renovating your office interior, source products made from recycled content, reclaimed materials or Forest Stewardship Certified materials.
8. If you’re looking to hire someone to design or maintain your business landscape, choose a Bay-Friendly Qualified Landscape Professional. If you need help with a remodeling project, hire a Certified Green Building Professional.