Reducing food waste at work starts with small, consistent actions. Whether you’re a large building or a tenant in a small office managing your own bins, everyone plays a role in preventing food from ending up in landfill. This practical checklist helps teams plan smarter, compost better (or start composting). Reducing food waste doesn’t have to be complicated. Begin with a few of these actions, track your results, and expand over time. Every meal saved, every waste stream added and every engaged team member contributes to the circular economy.
Simple ways to reduce food waste and build better habits at work
Preventing food waste before it happens is the best step. Here are practical tips for your team before they reach the office and once they’re there:
Plan and prepare
- Plan and portion your meals: Bring only what you can eat, and avoid overpacking lunches
- Store food properly: Use reusable containers and fridge-safe wraps to keep leftovers fresh and naming food can also help. (add a marker pen next to the fridge)
- Eat or freeze leftovers: Don’t let food go stale; bring leftovers home or freeze for late
- Share food: Got extra snacks or meals? Share with colleagues or partner with food rescue (OzHarvest, Good & Fugly, etc.)
- Order wisely: If your office orders catering, suggest portion control or options for smaller servings
- Have a plan before any event to donate to food rescue services post any large events
Internal infrastructure: Bin stations
- Bin stations strategically placed in kitchens, break rooms, and near coffee areas, using colour-coded, clearly marked bins to reduce contamination. Position compost bins next to landfill and recycling to make sorting simple
- Remove desk bins to further reduce contamination opportunities
- Educational posters or cheat sheets displayed near bins
- Communications campaigns and events to help educate and inspire
- Onboarding and training to help connect to the why
- Compost at work: Set up indoor compost options: Worm farms, Bokashi bins, or small compost bins work well in break rooms or kitchens. What options are available and who could help make this happen?
- Contract collection if needed: If you can’t compost onsite, explore local food waste or organics collection services
- Educate visually: Display posters or quick-reference “what goes where” guides near every bin
Track and engage
- Track waste: Notice what food gets thrown away most and find ways to reduce it
- Audit your waste stream: Understand what’s going to landfill versus compost or recycling
- Engage your team: Use clear kitchen signage, fridge rules, and regular communication to build awareness
Build Engagement
- Include waste education in onboarding: Help new staff understand why it matters.
- Run awareness campaigns or events: Keep engagement ongoing through regular communication.
- Recognise and celebrate progress: Share milestones or create friendly competitions between teams.
Ready to put this checklist into action?
Via the development of strategic, evidence-based behaviour change programs and tenant engagement, our team can help you turn everyday habits into measurable waste performance and ESG outcomes.
Get in touch at hello@friendly.com.au to start your workplace food waste reduction program.