It’s a fine balance

To manage a studio successfully, you've got to get the balance right. All great studio managers know there’s an art to having just the right amount of milk, fruit, and biscuits in the office – without having to throw any out at the end of the week.

We’ve got budgets to stick to and people to keep happy. We want our team to feel looked after – spoilt even – without things going to waste. Luckily for us we've a great studio team who've refined the art of studio management down to a tee.

Less to landfill

There’s a cost to making sure as little as possible finds its way to the rubbish bin. And it’s a cost we've decided is worth paying.

Here’s what works for us:

  • Our paper, cardboard, glass, cans, and plastic are collected for recycling every week by Waste Management.
  • Our coffee grounds and lunch leftovers get turned into good things for gardeners through a council compost service – Kai to Compost.
  • A couple of times a year we take our electronic-waste down to the Sustainability Trust.
  • We always have a charity box for other items we don’t need. Once it’s full, one of us walks it down to the nearest place accepting donations.
  • We’ve also got a very respectable stash of rechargeable batteries, so that we're not constantly sending batteries to landfill.
  • Any empty or half-used paint pots get taken to Resene. They donate spare paint to community groups to help brighten up their spaces. 

Thoughtful shopping

We think that the greener, or more socially conscious option, is also the best option. 

Here’s how that affects our shopping list: 

  • We buy recycled paper for our photocopier. (What’s the point of recycling all that paper if you are not going to buy recycled products?)
  • Our handy towels and tissues around the Studio are also made of recycled paper. Thank you Earthcare
  • Our Flight coffee beans are ethically traded. There’s no excuse not to buy ethically traded coffee in Wellington. Currently, we're sipping on the Bomber blend. 
  • Cuba Fruit Mart bring us a lovely box of fruit and veggies each week. They are great at sourcing local produce as opposed to importing it (where possible - some things don’t grow in New Zealand.) And we can confirm our bananas are fair-trade. 
  • Ecostore cleaning products are our first choice for our kitchens. 
  • We know it’s important to buy local, and getting our Tuatara beer straight from the brewery ticks that box. 
  • We have started doing investigations to see which items on our grocery list use palm oil, and we’re looking into alternatives. Some of our favourite biscuits have had to go. 
  • After watching a particularly upsetting dairy farming video, we had a request from one of the team to only buy organic milk. We’re glad we switched. 
  • And, we’ve just discovered you can take your empty Ecostore bottles into Commonsense Organics to refill them. Amazing! 

Commonsense Organics are a truly great company. After 25 years in the business, they know their stuff. Check out their blog for more insights on being socially conscious. Commonsense Organics are an excellent source for catering for our gluten and sugar-free team members. And they do excellent gift baskets filled with yummy goodness. Perhaps best of all, they deliver to your office. 

Choosing our suppliers

It’s not just about the decisions we make. It’s about who we choose to give our money to. 

  • Taking taxis is a reality of leading busy lives. We chose to get an account with Combined Taxis who are a carbon neutral taxi company. They’re part of the Carbonzero programme.
  • Scott, our landlord, uses Meridian for his electricity. He knows that their commitment to renewable energy is important to us. 
  • And his lovely cleaners make sure that the toilet paper and paper towels they stock come from sustainable forests.

Always thinking one meal ahead

On one of my many google searches for ‘what can you do to stop global warming’ I read about eating meat free more often. Kelly cooks for us most Wednesdays and we’ve decided to cook more vegetarian meals. So if you are invited to lunch at Springload, be prepared to go meat free! It will be delicious of course, everything Kelly cooks is. If you are a Springload client, ask your account manager for an invite. 

Reducing our footprint

Springload has been dedicated to offsetting our carbon emissions since 2008. We recently published a blog about these efforts, which we’re really proud of. 

The effort is worth it

In fact, we’re proud of all that we do. We’re not experts in sustainability, we build websites. But we do our best to research how to be better and take advice from the people around us, then we make informed decisions based on what feels right to us. It’s more effort, but in the scheme of things, we think it’s well worth it.