AVOID 

• Don't provide

REUSE / REFILL 

• Provide refillable spray bottles with natural ingredients and oils

• Use an aroma diffuser and refill with natural oils

AVOID 

• Include in guest information these items are not allowed on-site

SWITCH 

• Switch to reusable bunting or natural fibre decorations

AVOID 

• Avoid providing beverages in the room and allow ordering via room service or hotel bar in a reusable cup

SWITCH 

• Choose minimal plastic beverages such as glass with metal lids or aluminum

AVOID 

• Separate bins into rubbish and recycling, and label. Recycling bins do not need liners

• Consider not using liners and rinsing bins instead

SWITCH 

• Use only AS Certified compostable liners (suitable only for smaller bins as they are not as strong as plastic liners)

REUSE / REFILL 

• Provide post-mix options from the bar

• Set up a beverage station with dispensers providing varying drink options, and glassware

SWITCH 

• Provide options with minimal plastic, such as aluminium cans/bottles and glass bottles, and encourage them to be recycled. 

• Set up recycling stations with clear signage

AVOID 

• Do not provide single-use water bottles

REUSE / REFILL 

• Encourage BYO water bottles

• Consider providing (lending or selling) branded or unbranded reusable bottles to guests

• Attach water filters to the main tap in rooms and encourage refilling

• Implement a jug of filtered tap water in the fridges with glasses

• Implement a water dispenser/refill system in central locations

SWITCH 

• Provide aluminium bottles and encourage they are reused and recycled

AVOID 

• Do not provide single-use water bottles

• Encourage BYO water bottles and cups

REUSE / REFILL 

• Implement a water dispenser/refill system in central locations and encourage BYO water bottles

• Set-up self-service water stations centrally located throughout the venue (e.g. water dispensers with washable glasses) that are monitored regularly by staff

• Provide jugs for filtered tap water on tables with plenty of reusable glasses

• Increase access to filtered tap water by attaching water filters to taps or plumb ZIP taps into the bar area

• Consider lending or selling branded or unbranded reusable bottles or cups to guests

SWITCH 

• Provide aluminium bottles and encourage they are reused and recycled. 

• Set up recycling stations with clear signage

AVOID 

• Reduce paper consumption. Print only when necessary. Go paperless

• Default to digital viewing - view on phones, tablets, computers, screens etc.

REUSE / REFILL 

• If documents / brochures / booklets / handouts are printed, try to reuse them afterwards

SWITCH 

• Provide whiteboards or screen projector systems for presentation and group work (with USB/file share capabilities)

• Choose recycled content paper with a FSC or PEFC certification

REUSE / REFILL 

• Provide single-serve butter or jam on small ramekins or plates

SWITCH 

• Provide jam in small glass jars that can be reused or recycled

AVOID 

• Avoid microfiber and synthetic cleaning cloths which contain microplastics when washed

REUSE / REFILL 

• Choose reusable / washable natural fiber cloths and materials eg. (organic) cotton, hemp, bamboo, linen, plant based cellulose, woven agave, copper and woven tencel etc. These can be washed along with regular laundry service

AVOID 

• Don't provide

REUSE / REFILL 

• Buy in bulk containers and refill spray bottles and cleaning products

AVOID 

• Avoid microfibre and other synthetic cleaning cloths which contain microplastics when washed or go to landfill when used

REUSE / REFILL 

• Provide washable cloths made from natural materials free of plastic fibres (e.g. cotton)

• New reusable machine washable dish scourers

SWITCH 

• Natural fibres

• Install a microplastics catcher in washing machine or for smaller uses a washing bag

SWITCH 

• Decorate drinks with natural items (eg. fruit, herbs..) and reusable straws and stirrers

AVOID 

• Do not provide, or provide on request only

REUSE / REFILL 

• Provide combs that can be reused and instruct guests to leave in the room. Sanitise and reuse

AVOID 

• Avoid teflon coated or non-stick fry pans and cooking equipment and plastic cutting boards

SWITCH 

• Use good quality stainless steel and metal spatulas, wooden spoons, wooden or natural material chopping boards etc. avoid plastic

REUSE / REFILL 

• Buy dishwash liquid in bulk and decant into refillable small bottles

REUSE / REFILL 

• Provide a refillable small container or jar of dishwashing tablets stocked by cleaners from a bulk container, sourced from local supplier

SWITCH 

• Choose tablets without a removable plastic wrap

AVOID 

• Do not provide coasters

REUSE / REFILL 

• Supply reusable and washable coasters (metal, marble or natural fabric)

SWITCH 

• Provide cardboard coasters

AVOID 

• Encourage guests to dine out at local restaurants and cafes which use reusable crockery

REUSE / REFILL 

• Provide reusable cutlery for room service

• Supply reusable crockery and cutlery in rooms

• Lend to guests a reusable cutlery and beverage kit to take when going out

AVOID 

• Implement an electronic pin system for room entry

REUSE / REFILL 

• Refillable small bottles from a bulk container, sourced from local suppliers

SWITCH 

• Refillable small bottles from a bulk container, sourced from local suppliers

AVOID 

• Avoid food waste in the first place

SWITCH 

• Set up on site composting (see https://subpod.com.au/)

AVOID 

• Avoid wasteful items which promote over consumption

SWITCH 

• Choose quality and practical items which are made ethically

AVOID 

• Avoid single-use thin, easily breakable gloves

REUSE / REFILL 

• Use heavy duty reusable cleaning gloves instead of single-use thin ones

SWITCH 

• Use gloves fit for purpose

AVOID 

• Do not provide, or provide on request

REUSE / REFILL 

• Purchase in bulk and decant into refillable glass or metal containers and bottles. Ensure to label and list ingredients on bottle

• Utilise reuse packaging suppliers such as Zero Co

SWITCH 

• Choose a lotion that can be used on both face & body

AVOID 

• Do not supply soap wrapped in plastic

• Unpackaged soap bars can be purchased in bulk online. Soap bars can even made by a local supplier specific to your brand/business

• Leftover soap can be donated to Soapaid or combined in a jar of water for other cleaning purposes. (eg. laundry)

REUSE / REFILL 

• Liquid: use refillable bench or wall-mounted soap dispensers. These can be refilled using bulk containers or concentrated liquid/tablets

AVOID 

• Provide reusable coffee cups for guests to borrow during their stay, and engage with local cafes and offer your guests a token system for a free dine-in or takeaway drink in the reusable cup

REUSE / REFILL 

• Provide small reusable jars of coffee, sugar and loose-leaf teas, hot chocolate powder etc. with a small teapot, coffee plunger and kettle. The jars can be swapped out, refilled and cleaned by staff. They can be available on request or varieties chosen at booking

• If using a coffee machine in-room, provide reusable coffee pods or portafilter

• Provide a communal, quality coffee machine in a centrally located area for guests. Do not provide single-use cups - reusable (& lidded) coffee cups provided in rooms can assist with transport of coffees. Staff to regularly top up and manage the area

REUSE / REFILL 

• Provide a coffee machine where guests can select their drink of choice, and reusable mugs

• Create a hot drink station with mugs, jars of coffee, sugar, and milk, plus loose leaf tea and strainers or small teapot (teabags as a second choice - look for certified compostable teabags)

AVOID 

• Do not provide

• Include in guest information laundry items are not supplied and guests need to BYO

• Offer hotel laundry and dry cleaning services

REUSE / REFILL 

• Buy in bulk and refill into containers or refillable bottles. Ask guests to keep the containers for refilling purposes

• Available at the reception - scoop into a small reusable cup

AVOID 

• No SUP packaged sachets from vending machines

• No laundry detergent sheets due to microplastics

REUSE / REFILL 

• Provide laundry powder in boxes, or liquid in refillable bottles or containers and ask guests to keep the containers for refilling purposes

• Provide bulk powder or liquid in guest laundry cupboards

SWITCH 

• Offer hotel laundry and dry cleaning services.

• Provide or sell upon request at lobby or advertise nearest shops to purchase

AVOID 

• No synthetic textiles to avoid microplastics when washing. Choose natural fibers

AVOID 

• Offer your guests a token system for a free dine-in or takeaway drink in a reusable cup in lieu of in-room drink options

REUSE / REFILL 

• Refill a small reusable jug of milk placed in the fridge

SWITCH 

• Provide a small glass bottle of milk

AVOID 

• Encourage the use of local shops or in-house dining for confectionery, desserts etc.

REUSE / REFILL 

• Provide a small complimentary fresh fruit platter / pastries upon arrival / portioned candy / nuts / dried fruit in reusable jars

• - as part of welcome packs with reusable/refillable containers which can be refilled from bulk by staff or at a communal area

SWITCH 

• Choose confectionery brands with minimal plastic, ie. cardboard confectionery such as smarties, mints in metal tins etc.

AVOID 

• Provide tablets

SWITCH 

• Provide notepads without plastic elements, made from recycled paper

AVOID 

• Reduce paper consumption. Print only when necessary. Go paperless

• Default to digital viewing - view on phones, tablets, computers, screens etc.

REUSE / REFILL 

• If documents / brochures / booklets / handouts are printed, try to reuse them afterwards

SWITCH 

• Provide notepads and pens/pencils on request only

• Choose recycled content paper with a FSC or PEFC certification

AVOID 

• Go paperless. Have electronic system set up for entire hotel operation

• Reduce printing where possible and ensure paper is recycled

SWITCH 

• Have electronic system set up for entire hotel operation

• Choose recycled paper content (FSC or PEFC certified)

AVOID 

• Reduce where possible as paper towels cannot be recycled or composted (due to bleach, chemicals etc)

REUSE / REFILL 

• Use small washable cotton or bamboo towels

AVOID 

• Do not provide

REUSE / REFILL 

• Provide pens in holders with signage indicating they are clean, with a separate holder for used pens. Sanitise and reuse pens

SWITCH 

• Use pencils made from sustainable sources

REUSE / REFILL 

• Provide food on reusable platters with small plates to serve

• If using an outside caterer, find one who will drop off food on reusable platters and collect them after the conference

AVOID 

• Ask laundry to stop if laundry is contracted or switch to a contractor that doesn't wrap towels in plastic

AVOID 

• Reduce and avoid printing to save paper and ink.

• Invest in reusable batteries and LED lights to reduce waste and carbon emissions

REUSE / REFILL 

• Talk with your printer/photocopier supplier about an ink refill system / swap system. Some suppliers refill ink cartridges

• Invest in reusable batteries and chargers. They are cost effective in the long-term and create less waste

SWITCH 

• Change light bulbs to LED as they last much longer

• Align with Planet Ark https://planetark.org/ for cartridge recycling

• Default office paper to black and white, double-sided printing

• Ensure cartridges, batteries, lightbulbs and e-waste are recycled at end of life through specialist recycling streams

AVOID 

• Do not provide

REUSE / REFILL 

• Provide in room or on request a razor with reusable handle and replaceable head, and instruct guests to leave in room. Replace only head and interchange handle

AVOID 

• Provide restaurant, spa or bar vouchers for requesting no room service

• Encourage and educate patrons to reduce the need for requesting room service unnecessarily to save resources

AVOID 

• No plastic

• Include in guest information these items are not allowed on-site

REUSE / REFILL 

• Do the decorating yourself to keep it minimal and plastic free (eg. use reusable fabric bunting)

SWITCH 

• Off site event

AVOID 

• Include in guest information to bring your own name tags if you have them for networking conferences

REUSE / REFILL 

• Supply reusable tags that can be written on then wiped off and reused

AVOID 

• Unpackaged shampoo, conditioner and soap bars can be purchased in bulk online or at health food shops. Soap bars can also made by a local supplier specific to your brand/business

• Leftover soap can be donated to Soapaid or combined in a jar of water for other cleaning purposes. (e.g. laundry)

REUSE / REFILL 

• Use bench or wall-mounted dispensers. These can be refilled using bulk containers and/or in concentrate

• Consider learning how to make your own products using natural ingredients to refill dispensers - just make sure to label ingredients

• Consider a combined hair & body wash to save the need for additional packaging and products

AVOID 

• Do not provide

REUSE / REFILL 

• Provide a reusable cloth shower cap in room or on request, and instruct guests to leave in room (i.e. do not throw out). Wash and reuse

AVOID 

• Do not provide biscuits

REUSE / REFILL 

• Implement a communal coffee station with jars of biscuits and tongs, with dine-in cups and plates

• Buy biscuits in bulk and provide some in an airtight container or jar. Swap jars out, clean and reuse

SWITCH 

• Choose brands with minimal plastic, i.e. paper or cardboard packaging

AVOID 

• Offer your guests a token system for a free dine-in or takeaway drink in a reusable cup in lieu of in-room drink options/condiments

REUSE / REFILL 

• Provide sugar in a small glass jar which can be easily swapped out, refilled and cleaned, by staff

AVOID 

• No SUP sachets and avoid plastic containers

REUSE / REFILL 

• Use refillable communal bottles or wall-mounted dispensers in a cool area near the pool or reception/ common area. Staff and guests help themselves

• These can be refilled using bulk sunscreen purchased from an Australian supplier

SWITCH 

• For sunscreen sold to guests, choose ethical Australian brands preferably in aluminum tins, bottles or tubes

REUSE / REFILL 

• Partner with local suppliers to reduce single use / guest impact / landfill ie. shopping pickups

• Choose reusable containers with reusable suppliers

REUSE / REFILL 

• Provide reusable food containers with lids and encourage guests to use them as a BYO container when collecting takeaway food

AVOID 

• Do not use plastic-wrapped tissue packets

REUSE / REFILL 

• Purchase reusable tissue boxes and tissues in bulk to refill

SWITCH 

• Choose tissue boxes which are completely plastic free

• Recycle empty cardboard boxes

AVOID 

• Purchase unwrapped or paper wrapped rolls in bulk. Ensure it is recycled paper with a FSC or PEFC certification

AVOID 

• Do not provide, or provide on request only

SWITCH 

• Provide toothpaste tablets - these use far less plastic and can be apportioned to guests needs

AVOID 

• Provide links to applicable tours and local information digitally upon booking

• Upon confirmation of digital check-in, provide links to applicable tours and local information

• Reduce printing where possible and ensure paper is recycled

REUSE / REFILL 

• Provide a compendium that is easily cleanable and reuse in rooms

• Provide in-room tablets

SWITCH 

• Digital check ins and provide links to local attractions and places of interest

• Choose recycled content paper; paper products must have a certification FSC or PEFC

AVOID 

• Invest in waterproof linen trolleys and request waterproof freight containers to avoid need for plastic wrapping

REUSE / REFILL 

• Avoid need for plastic wrapping and ties by storing laundry in reusable cages, bags or containers

SWITCH 

• Only refresh when requested. If washed off site, ensure no plastic wrap is used when refreshed

• Install micro-plastic filters for washing machines

• (https://thegoodside.com.au/)

AVOID 

• Encourage the use of local shops or in-house dining for confectionery, desserts etc.

REUSE / REFILL 

• Cater in-house with platters

• Order catering from a Plastic Free Places member

SWITCH 

• Choose confectionery brands with minimal plastic, ie. cardboard confectionery such as smarties, mints in metal tins etc.

• Basket with healthy treats or fruit basket available on request

AVOID 

• Do not provide single-use water cups

• Ask guests to BYO water bottles

REUSE / REFILL 

• Use small stainless-steel cups or glasses. Wash and reuse

AVOID 

• Provide a small complimentary fresh fruit platter / pastries upon arrival / portioned candy / nuts / dried fruit in reusable jars with reusable/refillable containers which can be refilled from bulk by staff or at a communal area

AVOID 

• Provide pens on request and ensure property is returned as part of event/conference policy or fee)

REUSE / REFILL 

• Choose pen refill options (if available)

SWITCH 

• Recycle pens and stationery through Officeworks or TerraCycle

AVOID 

• Reduce paper consumption. Use only when necessary. Go paperless

• Provide whiteboards or screen projector systems for presentation and group work (with USB/file share capabilities)

REUSE / REFILL 

• If butcher's paper is used, try to reuse it afterwards

SWITCH 

• Choose recycled content paper with a FSC or PEFC certification

REUSE / REFILL 

• Provide a small bowl or jar of mixed lollies on arrival. Clean and refill jars