At Kaipātiki Project, we believe that sustainability begins at home — and for us, that home is our EcoHub. This year, with the support of Kaipātiki Local Board, we launched Zero Waste Kaipātiki, a project focused on reducing waste and inspiring practical change in our community.
Waste Audit Workshop: Walking the Talk
Before we could lead others, we needed to understand our own impact. So we ran a Waste Audit Workshop with our staff and volunteers, examining a week’s worth of waste across multiple streams: landfill, recycling, soft plastics, food scraps, e-waste and other recyclables.
This hands-on session was eye-opening:
- We generated just 0.65kg of waste over a week — a great start!
- We identified a potential 43% reduction in landfill waste through better education around compostable vs. recyclable paper. Yes, you can compost your tissues and napkins in your home compost!
- We clarified key recycling rules: only clean plastics numbered 1, 2, or 5 are recyclable. (Watch out for #6 yogurt pottles — they’re polystyrene!)
- Compostable items like tissues, napkins and wooden utensils go into a compost, not the recycling bin.
“This was so inspiring. I’ll run this waste audit with my flatmates at home.”
This audit became our benchmark, with a follow-up planned in six months to track progress and celebrate improvements.
Zero Waste Morning Tea: Putting Learning into Action
Inspired by the audit, we decided to apply our learnings to a regular event: weekly morning tea for our volunteers. The goal wasn’t perfection, but progress. We challenged ourselves to:
- Reduce waste as much as possible by making smarter choices.
- Ensure any unavoidable waste was compostable or recyclable, aligning with the waste hierarchy.
What We Did Differently
- Shopped at Bin Inn Glenfield using our own jars — a simple and satisfying experience.
- Selected recyclable packaging at the supermarket, including soft plastics and lids.
- Baked from scratch — biscuits, cake and hummus — reducing packaging and boosting flavour.
- Used gifted produce from our garden and community — rhubarb, lemons and eggs.
- Swapped crackers for bakery bread to avoid plastic packaging.
What We Learned
- Waste reduction is achievable with a little planning.
- Behaviour change is easier than expected — just one extra shop!
- Time is the biggest cost — homemade baking took 3 hours vs. 1.5 hours for store-bought.
- Price comparisons can be tricky, but the environmental payoff is worth it.
Surprising Discoveries
- Specialty cheeses often come in recyclable or biodegradable packaging.
- Bin Inn in Glenfield Mall stocks unexpected items like hot chocolate powder, offering alternatives to non-recyclable packaging. They offer loyalty cards and discounts — 5% off refill items when you spend over $20! Just bring your own container.
- Some butchers, like Well Hung Artisan Butchery in Milford Mall, now use paper bags for meat.
- You can even get glass milk bottles refilled — though we’re still exploring more affordable options.
Why It Matters
This journey reminded us that Zero Waste starts at home — and at our EcoHub, we’re committed to walking the talk. By combining education, community action and a bit of creativity, we’re proving that sustainability can be joyful, delicious and deeply rewarding.
Join us in creating a healthier future for Papatūānuku.