Green Guidelines: Food Systems

1. Explicit effort is made to utilise food that is locally grown, organic, low in processing, purchased in bulk and emphasizing vegetarian options.
2. No Styrofoam is used. Disposable dishes, cutlery, straws, stir-sticks are not used for coffee breaks and meals, nor are single portion package items (ketchup, coffee, cream, sugar etc.). Reusable china and cutlery is used, or if necessary biodegradable tableware (i.e. made from corn/sugarcane etc.) which is then preferably composted. Disposable napkins if used are made from recycled paper and are bleach free.
3. Local tap water (filtering to improve taste if necessary) is used in place of bottled water, with preferably reusable or compostable cups.
4. Leftover food is given away to appropriate food banks.
5. There is a composting program to remove and compost organic material.