Food waste

in Australia this year

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Food wastage

in Australia today

$

Food-related carbon emissions

in Australia this year

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Food-related carbon emissions

in Australia today

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Eco-friendly food selection and sustainability for the workplace

Eco-friendly food selection and sustainability for the workplaceAs the world’s population grows, there is increasing pressure on the environment to produce enough food and energy from an increasingly damaged planet.

A wide range of our behaviours are degrading the environment and as a result will make food less available in the future . As an estimated 20% - 30% of Australia’s greenhouse gases relate to food production, transport, processing, storage and waste disposal, we need to consider the impact of our food choices on both the sustainability of the environment and the health of the population.

Currently there is a lack of resources available to the general public about eco-friendly food selection and sustainability, despite this being an area where individuals and communities can make major changes to their carbon footprints.

The goal of sharing the following documents with organisations is to improve the public’s access to scientifically credible and up-to-date information regarding, eco-friendly, healthy food selection and sustainability.

Organisations can use the following resources and ideas to assist their employees in being good global citizens:

  • Include eco-friendly food selection and sustainability information in your organisation's newsletters/emails/staff notice boards from our Eight weeks to green and healthy web page. Why not email a topic to your staff each week for 8 weeks to keep everyone inspired to be more eco-friendly.
  • Challenge your colleagues to participate in the Workplace eco-friendly food challenge
  • Create a quiz for your workplace based on eco-friendly food facts with a prize for the winner! Get your green quiz inspiration here.
  • Use the Eco-friendly catering cuide to ensure your next work function is undertaken in an environmentally responsible way.
  • Can you think of other ways to make your workplace greener? What about participating in Meatless Mondays, getting local produce delivered to the staff room weekly, recycling, composting or encouraging staff to reduce the amount of packaging they bring their lunches in?
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