7 tips to make your venue more sustainable

7 tips to make your venue more sustainable

1) AVOID SINGLE-USE

Offer reusable glass jars, washable cups and cutlery to guests dining in. Don’t fall for the bio-greenwashing which ends up in landfill. 

You can learn How to set up your mug library in our previous article.

2) PRIORITISE REUSE

Join the Renome.co network and/or sell keep cups to guests who forgot their own or are ready to make the switch.
Allow people to BYO containers for take-away.  You could also sell Retub solutions to your customers or food made in these.

3) RECYCLE RIGHT

Ensure your recycling and commingled bin is not being contaminated. Ask your waste collector to show you how to recycle more. Many of them offer services to educate your staff and can help with signage to support your recycling efforts.

You can learn How to ensure you Recycle right in this blogpost.

If you are a Donut Waste member you may be eligible for a free sustainability consultation and/or staff training session for recycling. Contact us to learn more. 

4) COMPOST 

Compost your organic waste and coffee grounds.

Removing organics from your general waste bin saves you space (and money) and avoids the production of methane gas in our landfills.

Our coffee grounds & veggie scraps collections start from $0.80/day or we can help you set up your own compost.

5) DISCOUNT or DONATE 

If you have leftover food you can donate it to a food distribution charity. These charities will collect the food from your business and distribute it to those in need. Our local charity focused on saving food from being wasted is called Oz Harvest. They generally come to pick your food up free of charge, just give them a call.

You can also try using the new Foody Bag app which allows you to sell surplus food at discounted prices directly to customers in Perth.

6) DEMAND OTHERS TO DO BETTER

Ask suppliers to deliver stock in reusable crates/packaging that can be returned to your suppliers.

Demand your suppliers to take their excessive packaging back and deal with it themselves. After all, it’s them making your waste services more expensive!

7) CHAMPION & REWARD

Appoint a staff champion to drive your waste reduction and recycling program.
Acknowledge and reward staff for reducing waste, recycling proactively and being an inspiration to others. 

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