Flair Magazine - Edition 3 | 2023

A TASTE OF ALFRESCO DINING ESG BELONGS TO EVERYONE THE CULTURE OF FOOD SAFETY KEEPING CODE OF CONDUCT

THE HEART OF THE MATTER

Chief Executive Officer of OCS Australia & New Zealand, Gareth Marriott grew up learning about the importance of contributing to his community – values that now shape how he runs a large-scale business.

TAKING FLIGHT

It takes the right formula of collaboration and smart logistics to maintain a clean and hygenic airport.

With the beginning of Spring bright on the horizon, it’s time for edition 3 of Flair 2023.

In this issue we cover sustainability in design (pg 7), how an organisation can become ‘materially efficient’ (pg 4) and how even a small change to packaging can create a big difference in waste reduction (pg 5).

We also take a look at how technology can improve business efficiency (pg 6), and review what it takes to keep an airport – one of the busiest facilities in the world – clean and hygienic (pg 8). You can also read about cleaning best practice in an office (pg 28), and the importance of food-safety culture in large-scale venues like hotels (pg 16).

We chat to industry experts on the rise in popularity of outdoor dining (pg 22), and show how implementing smart sustainable swaps can help limit the amount of waste from large venues, such as sporting stadiums, being sent to landfill (pg 18). Finally, we take a look at Bunzl’s Code of Conduct and the importance of an ethical supply chain (pg 12) before uncovering which department is responsible for ESG in an organisation (pg 24).

Lastly, we chat to Bunzl’s own Joanne Hulland (pg 31) before sitting down to have a conversation with Gareth Marriott, Chief Executive Officer of OCS, on what he emphasises as value-driven work culture (pg 30).

I hope you enjoy the read.

Lance Ward Managing Director, Bunzl Australia & New Zealand

Bunzl Australia & New Zealand

Contents

4 Spotlight: Sustainabilit y

6 The Process: Top-Shelf Solutions

7 Check Out: Smart Design

8 Top-Flight Clean

Behind the scenes of the logistics that go into keeping an airport clean and hygienic.

12 Code of Conduct

A look into how collaboration is key for Bunzl to uphold safe workplace standards when dealing with global suppliers.

16 All on Board

How to embed positive foodsafety culture into the fabric of a hospitality organisation.

18 Natural Alternatives

Smart sustainable swaps to help reduce waste at largescale event spaces.

22 A Breath of Fresh Air

Let’s go outside as the outdoordining trend hits higher heights.

24 A Role For All

To which business department does ESG accountability belong to?

28 Office Space

The evolving nature of officecleaning best practice as more workers return to their desks.

30 Lead by Values

Chief Executive officer of OCS

Australia & New Zealand, Gareth Marriott shares how running a business is personal.

31 Expert Q&A

Cover Photography: Graham Werner

With Bunzl’s Joanne Hulland.

Cover Photography: Tony Nyberg

Design to Reduce

How Bunzl is focusing on material efficiency to redesign packaging and reduce the amount of plastic used.

IN AN ONGOING bid to reduce the use of plastics across the supply chain, Bunzl is constantly investigating new ways to improve its material efficiency. As a term, ‘material efficiency’ applies to being efficient with the materials used in both the packaging around products, as well as products that are packaging such as food containers and bags.

While the overall aim of material efficiency is to reduce the amount of material used in product packaging, especially in things like single-use plastics, a materially efficient product should also be longer-lasting to reduce the need for replacements and limit unnecessary production.

According to Felicity Kelly, Bunzl’s Head

of Sustainability, the focus on material efficiency comes as the organisation conscientiously works toward meeting the Australian Packaging Covenant Organisation’s (APCO) 2025 National Packaging Targets.

“[We’re] increasing recyclable and renewable materials across all of our packaging by designing high-quality products with increased durability to increase life span,” she says. “We’re also working with our customers to ensure they’re using products in the right way and at the correct use rate.”

In other areas, material efficiency has meant simply getting rid of plastic and packaging altogether. “You can’t always use recycled or compostable materials

because they don’t always suit the use case,” says Kelly.

Material efficiency can be most effective on a seemingly smaller scale as well. In 2023, the plastic packaging around Kwikmaster’s 3DHex Heavy Duty Wipes was redesigned and tightened, a change which has projected reductions of over 30kg of plastic annually.

Bunzl is constantly looking at primary and secondary packaging and evaluating whether both are required.

Scan here to view the Kwikmaster 3DHex range of products.

Thinking Inside the Box

By making small but mighty influential changes to its packaging, Pristine is doing its part to help Australia meet its National Packaging Targets.

EVEN SMALL CHANGES to packaging that perhaps aren’t necessarily thought of as potential game changers can make a big sustainable impact. Enter Pristine, a provider of quality washroom solutions, and a brand that has just introduced tissue boxes containing no plastic collar – that little strip of plastic that lines the opening of tissue boxes.

Humble, but here’s the fact: this change will result in approximately 1200kg of plastic being eliminated from tissue boxes across Australia and New Zealand each year. With only 18% of all plastic packaging in Australia being recycled for future use and 41% of recyclable plastic sent to landfill in New

ACTION TIMELINE

WA

• Foam hot and cold beverage cups

• Fragmentable plastics

• Plastic-stemmed cotton buds

• Foam meat and fish trays

• Microbeads

• Foam loose-fill consumer packaging

New Zealand

• Plastic tableware

• Plastic bowls without lids

• Plastic straws

Zealand, this is a significant sustainable shift and a laudable example of making every possible solution count. By taking proactive steps to reduce plastic waste, Pristine continues in its drive to develop products that meet Bunzl’s quality and sustainability goals.

Further single-use plastic bans continue to be implemented across Australia and New Zealand. Here’s a snapshot of what these bans look like.

• Transition towards fully home compostable plastic produce labels and stickers

SA

• Plastic-stemmed cotton buds

• Plastic plates

• Plastic bowls

• Plastic pizza savers

QLD

• Plastic-stemmed cotton buds

• Microbeads

• Loose-fill consumer packaging

• Heavy-weight plastic bags

View Pristine’s full range of products here.

Top-Shelf Solutions

Smart technology has come a long way, and commercial kitchens have embraced the trajectory with smart-tech refrigeration: an intelligent option for workflow efficiency.

PERHAPS THE MOST hard-working resource in a fast-paced commercial kitchen (after the staff of course), the refrigerator carries the heavy load of ensuring large volumes of food are kept at safe temperatures to prevent spoilage and contamination, and in turn, helping businesses maintain an efficient service.

In recent years, the introduction of smart technology in many industries has improved this implementation of efficiency

and productiveness in workflow. No less for commercial kitchens in the food-service and catering industry, where efficiency is far-reaching: whether that be maintaining energy efficiency, reducing food waste with controlled temperature settings or basic inventory management.

Take SKOPE-connect as an example: fridge manufacturer SKOPE’s downloadable app. If sustainable workflow is a key component of your

kitchen’s work ethic, then smart-tech refrigeration might be of benefit. Apps like SKOPE-connect allow for easy and free Hazard Analysis and Critical Control Points (HACCP) management to report temperature data, alerting you if temps exceed limits you set. Energy efficiency and cost control also happens in the way of lighting control, which is also managed at the touch of a button.

Data is also of value for large-scale commercial kitchens looking for insights and solutions to work smarter. Settings like the 24-hour quick view summary that helps detect any mechanical and electrical issues, or the five-months’ worth of graphical information for fridge temperature, energy use and door openings can help business owners make informed decisions.

Those running hospitality offerings can also see how fridges are being used at different stores with multiple fridge connections across multiple sites. Is customer service your business’s main priority? Modes like One Touch Hush can quieten your fridge, making it ideal for customer service areas.

“Refrigeration is a critical aspect of any commercial kitchen operation and a key point of food safety,” says Trent Howie, Bunzl Australia and New Zealand’s National Business Development Manager – Food Service Design and Project Management. “We work with our customers to ensure that the equipment they’re installing efficiently meets their needs in the easiest way possible.”

Intelligent refrigeration could be an ideal solution for your commercial kitchen, giving you easy ways to run an efficient and safe business.

Smart Design

Bunzl’s new Brisbane distribution centre is an example of how thoughtful design and construction is building towards a more sustainable future.

IN RECENT YEARS, there’s been a large move towards sustainability in large-scale building design and construction operations. From choosing low-impact materials to ensuring efficient operations after the build is complete, Environmentally Sustainable Development (ESD) has become a leading area of focus for Bunzl Australia and New Zealand’s new distribution centres.

The organisation’s new Brisbane location continues these efficiencies. With ESD principles aiming to improve

the health and comfort of buildings for occupants, while at the same time reducing negative impacts on the environment, this new purpose-built facility demonstrates the significant efficiencies – and savings – that can be created by well-thought-out design.

Lachlan Mann, Bunzl ANZ State Manager – Queensland, says of the recently completed and now operational build, “This new distribution centre incorporates several sustainable elements like rainwater harvesting, electric vehicle charging stations, and rooftop solar panels – allowing us to apply with GreenStar to rate the building out of 6 stars. It’s also a great example of how sustainability is always at the core of what we do from construction all the way to operation.”

Located in Eagle Farm, the Queensland facility is 17,000 square metres and includes LED light fittings, rainwater harvesting, five electric vehicle charging stations, 240 solar panels and an improved waste disposal policy.

Bunzl Asia Pacific’s Managing Director Scott Mayne is in full support of the

sustainability initiatives Bunzl companies have taken up. “As an organisation, we will always support initiatives that help limit our carbon footprint as we work towards our goal of a netzero economy. At Bunzl, one of our sustainability mottos is that we believe in creating a sustainable environment for us and for those who follow.”

The new Brisbane facility is an example of how significant efficiencies can be created by good design and quality construction.

bunzl.com.au/sustainability

“This new distribution centre incorporates several sustainable elements like rainwater harvesting, electric vehicle charging stations, and rooftop solar panels.”

Top-Flight Clean

AIRPORTS ARE BUSY, FRENETIC AND CROWDED PLACES, MEANING COMMERCIAL CLEANING COMPANIES TASKED WITH KEEPING THE SPACE CLEAN AND HYGIENIC ARE IN IT FOR THE LONG HAUL.

It might be someone’s first impression of a new country or city, so there is a lot riding on the cleanliness of an airport. The demands are huge – high foot traffic at all times of day, grumpy and tired customers, facilities open long hours – so it makes sense that airport cleaning teams run a tight ship.

Gareth Marriott, Chief Executive Officer of OCS Australia & New Zealand, explains that the first thing you usually see when you get off a plane is a washroom, so it must be immaculate. “It has to look right, smell right and be inviting,” he says. “If that goes well and the airport is highly organised and clean, you enter the country in a better space.”

Beyond just washrooms, commercial cleaning companies also cover the many spaces that make up an airport such as terminals, cafeterias, moving walkways and lifts. Commercial buildings, outbuildings and car parks are also included in that line-up, as well as management of biosecurity waste and building maintenance services across the sites.

When it comes to the fourth-busiest airport in Australia in terms of passenger traffic, Perth airport operates 24 hours a day, seven days a >

week. Pre-COVID, it was serviced by more than 30 airline partners and saw more than 14 million passengers travel through its terminals. While New Zealand’s second-largest airport, Christchurch Airport, managed more than 3.26 million passengers in the 2022 financial year.

While numbers dropped during the pandemic, travellers of all types have returned en masse, with Perth Airport already recording passenger numbers of more than 10 million between July 2022 and March 2023.

To clean an airport of that size, coordination is required between all departments, workers and facilities to ensure an acceptable level of hygiene is maintained. Managing high traffic numbers and meeting the demanding hygiene standards expected of an international airport involves

smart solutions and taking advantage of technology to free up resources.

“If you’ve got the right products, the right cleaning equipment, the right team members, you have an immediate recipe for success,” says Marriott. “It’s about having people who are experienced in that sector and that environment.”

In high-pressure environments, such as that of an airport, collaboration is key. “When it comes to procurement, find the right partner,” he recommends. “Don’t try to take it all on yourself.”

Finding partners with global experience, a good supply chain, and strong environmental values; and who work sustainably, are like-minded, and adaptable with new products and technology is another way to provide quality service.

Scan here to view Pristine’s and Kwikmaster’s range of sustainable products.

“When it comes to procurement, find the right partner, don’t try to take it all on yourself.”

“We use robotics to free up our team members to do more spot cleans and the type of cleans that become a point of difference,” Marriott explains. “Since there’s lots of open floor and space, it’s about using smart technology to cover that work and using people in the tighter areas that need their attention to make a difference. It’s about managing the work force to produce best possible outcomes.”

And, of course, when it comes to satisfaction with an airport, it’s not only about first impressions – it’s also about lasting memories.

“It’s equally important you have a great and safe experience when you leave,” he says. “That will be the last impression a lot of people have of a country they’ve visited. If you put those elements together and provide an engaged team to deliver that service, you won’t get it wrong.” 

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Code of Conduct

BUNZL SUPPORTS BUSINESSES IN THE AMERICAS, EUROPE AND ASIA PACIFIC, OPERATING BY A PHILOSOPHY OF RESPONSIBILITY, RELIABILITY AND COLLABORATION. HOW IS THIS ACCOMPLISHED?

As a company operating across more than 30 countries, partnering with myriad global suppliers, Bunzl must ensure rigorous protocols and standards are in place to support and monitor safe workplace conditions, ethical sourcing, and quality control. With mandates governing supply chain and workplace conditions, improving practices and standards becomes a matter of accountability for everyone involved.

For Bunzl, that means establishing longterm relationships with suppliers based on trust, collaboration and education. Dialogue is important; a key way Bunzl ensures two-way conversations are happening is by conducting training on the organisation’s Supplier Code of Conduct at the manufacturing companies of its global suppliers. The training covers standards set out by the Code, specifically prohibiting forced labour i.e. slavery, as well as human trafficking, unfair wages and working hours, discrimination and denying freedom of association, that Bunzl suppliers are expected to adhere to as a condition of partnership. The training also explains that the living and working conditions of suppliers’ employees must meet local laws and international standards, such as those set by the International Labour Organisation and the Ethical Trading Initiative. This work is also carried out on the ground. Paul Stoker, Bunzl’s Global Sourcing Director, cites an example where Bunzl worked with a supplier to eradicate forced labour. “When visiting one of our suppliers, my team noticed that brokerage fees were being paid. These types of fees are considered forced labour because there’s a risk of the fees being passed on to workers, resulting in the workers being exploited.” >

In this instance, Bunzl’s factory auditor flagged the issue with the supplier and created a timeline for them to stop paying brokerage fees and refund workers. Bunzl senior leadership was then called in to encourage the supplier to change its practices more rapidly. Stoker notes that in such circumstances, there is an appreciation that each country has different cultural expectations around practices like this, as well as laws governing them.

“There is also an expectation that suppliers meet or exceed both local laws and international standards, and that Bunzl works with suppliers to support them in exceeding those standards,” he says. In another example – this time of child labour – an auditor discovered an employee’s child, who was a teenager at the time, was also working at the factory. When this was identified, Bunzl ensured the supplier ceased employing the youth, but certified that they had been paid wages and transportation expenses for the time of employment, and provided them with a health check.

“The respect and diligence built into Bunzl’s relationships with its suppliers means that

occurrences like these are rare, and when they occur, they’re resolved quickly and effectively,” says Stoker.

In 2020, of the 700 audits carried out, 60 suppliers were flagged against Bunzl’s Supplier Code of Conduct. Of those 60 suppliers, 80% of issues were resolved within two months. After 2020, the pandemic restricted Bunzl’s ability to audit suppliers, which has since resumed with a commitment to audit over 98% of audit spend across Asia, ensuring quality control of workers’ conditions, as well as the products Bunzl customers receive. All Bunzl products sent to Australia and New Zealand are first quality controlled in Asia before arriving at safety warehouses in Sydney or Perth. There, they receive additional levels of testing and checks before being sent to their locations.

As Bunzl does business around the world, a main goal of the organisation is to benefit local communities. Workers’ rights and fair labour are at the forefront of this, which is why Bunzl’s Code of Conduct supports workplace training and supplier education, ultimately assisting in the overall development of the community. 

Scan here to read more about how Bunzl are committed to sustainable solutions.

“There is also an expectation that suppliers meet or exceed both local laws and international standards.”

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All on Board

THE CORNERSTONE TO RUNNING A SUCCESSFUL KITCHEN IS CLEANLINESS AND FOOD-SAFETY COMPLIANCE. ENCOURAGING ALL EMPLOYEES TO TAKE PRIDE IN THE KITCHEN WHERE THEY WORK CONTRIBUTES TO MAINTAINING EXCELLENT FOOD HYGIENE.

Maintaining food safety can be a complex task reliant on many different components. In largescale hotels, it’s necessary to hold rigorous standards in various service areas such as room service, housekeeping and restaurants.

It has been proven that for food safety to be taken seriously in an establishment, it should be an organisational cultural value instead of merely a matter of compliance. Businesses, such as hotels, that deal with many staff across various departments need to ensure that food-safety communication is consistent across all levels.

Since the Hazard Analysis and Critical Control Points (HACCP) were developed in the 1960s to ensure food safety on space missions, they have been the foundation for food safety across all industries. So how can hotels improve on the HACCP to build a positive food-safety culture?

According to

Markus Kaliss, General

Manager of Hilton Darwin, the surest way to embed a positive food-safety culture is to help employees take pride in their work. “If they’re under the impression that ‘it’s just a job,’ certain areas and processes can be neglected,” he explains. “Whereas if they can be proud of where they work, they will take ownership and show initiative.”

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START AT THE TOP

To create an effective, responsive strategy that works for all facets of the hotel, it’s necessary to get senior leadership on board. Leaders can work together to create comprehensive food-safety plans that make sense for their various teams. Kallis explains that transparency is key. “Food safety and health strategies should be shared teamwide so that all staff are aware of where the business is heading in terms of targets, processes and areas of responsibility and improvement.”

EMBED TRAINING INTO THE EMPLOYEE LIFECYCLE

Kaliss points out that hospitality’s high employee turnover rates can make it a challenge to keep everyone fully trained.

“You may run a training with everybody this week for HACCP International, only, a month later, two or three people have already changed and new people have to go through the same training again,” he says. “So it’s not so much having the system in place, it’s actually maintaining it that I find more challenging.” It’s important for businesses to incorporate comprehensive training in the induction process for all staff, as well as offering regular refreshers.

ENCOURAGE OPEN COMMUNICATION

Employees need to feel safe to bring foodsafety risks and incidents to their superiors. This communication helps build a collective mindset that resists a ‘blame mentality’. Instead, businesses would do well to treat every problem as an opportunity for improvement.

Vic Pahwa, General Manager of Mantra on Northbourne, offers a few tips for achieving a culture of open communication. He suggests businesses “prioritise team involvement in decisionmaking” and “encourage regular discussions on how to enhance food-safety procedures.” He notes that “when team members see this commitment and the need for their active involvement, they are more likely to embrace it as a core value.”

It’s this level of effective communication, operational structures and reiteration of values that sees food safety embedded as a culture within an organisation. 

“It has been proven that for food safety to be taken seriously in an establishment, it should be an organisational cultural value instead of merely a matter of compliance.”

Natural Alternatives

LARGE-VENUE EVENTS GENERATE TONS OF WASTE EACH YEAR. BUT A FEW SUSTAINABLE SWAPS CAN MAKE A BIG DIFFERENCE.

When it comes to sustainable practices, smart innovation has often come from a surprising source: sporting venues. Multiple stadiums across America and Europe are models of green building and operational efficiency, while all 10 stadiums used for the 2023 FIFA Women’s soccer World Cup in Australia and New Zealand meet Green Building Council’s Green Star standards.

The reason is obvious: these are high-traffic, high-energy event centres. Any venue or site that hosts a large number of people needs to think of ways it can limit its carbon footprint. At scale, small moves can also make a big difference. Whether it’s a sporting venue, a festival or a market, some sensible swaps can reduce waste.

WASTE IN SPORTING VENUES

A 2021 study by US sustainability resource Upstream found that the average stadium hosting 300 events per year uses 5.4 million singleuse cups. That’s more than 57 tonnes of waste that could end up in landfill.

While these numbers will vary depending on the size of the venue, number of attendees, and the amount of events held through the year, drinkware made of single-use plastic creates a clear problem when it comes to waste. By opting to serve cups that are made from recycled and recyclable material, businesses can reduce landfill waste significantly.

THE TRUTH ABOUT FESTIVALS

The inconvenient truth about festivals is that they’re huge generators of waste. A 2020 festival

AAMI Park, Melbourne, Australia. Hyundai A-League, Round 12. Melbourne Victory vs Central Coast Mariners.

PHOTOGRAPHY: DAVID HEWISON

industry report estimated that camping festivals in the UK produced 25,800 tonnes of waste a year from nearly five million festival goers.

It’s a similar story here, where campers are thought to be responsible for about 80% of the waste generated from festivals, that include discarding items such as tents, camp chairs and sleeping bags, as well as food and drink containers. It’s been shown that by swapping general bins for clearly labelled recycling and waste bins, much of this generated waste can be either avoided or properly processed.

According to Method Waste, there is a 20% decrease in contamination with bins that have clearly designed front labels and a 45% decrease in contamination with the use of Method Waste’s vertical waste disposal signs.

MAKING MARKETS MORE SUSTAINABLE

Food markets might seem like green events, with attendees having the chance to sample produce direct from producers, but the fact is,

where there are large gatherings of people eating and drinking, there’s waste. How that waste is managed is crucial. Whether it’s a pop-up event to showcase the local food scene or a food market site that’s been running for years, a market is another venue where a few sustainable changes can make all the difference.

To reduce the volumes, Sydney Markets, owners of Australia’s largest markets, have invested heavily in recycling schemes, with 70% of all waste now recycled on site. That means around 1800 tonnes of cardboard, 50 tonnes of polystyrene and more than 50 tonnes of plastics are recycled each year.

And while not all markets operate on this scale, with many being more community based, by swapping plastic food containers for recycled and recyclable alternatives like those made from recycled polyethylene or renewable paperboard, you’ll dramatically reduce the amount of waste heading towards landfill and help create a circular economy.

“Whether it’s a sporting venue, a festival or a market, some sensible swaps can reduce waste.”

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A Breath of Fresh Air

AUSTRALIANS ARE HEADING OUTDOORS FOR EATING AND DRINKING AS MORE ROOFTOP BARS OPEN AND WE REDISCOVER THE DRAW OF ALFRESCO DINING.

Perhaps it’s post-COVID, or perhaps it’s just a new appreciation of glittering city views, but outdoor dining and rooftop bars are having their moment in the sun (literally).

Emma McAlary, Food and Beverage Director for the Rooftop at QT Newcastle, says that COVID might have influenced the movement to alfresco dining, but it isn’t the whole story.

“I believe COVID sparked the reimagining of how venues can facilitate greater outdoor dining locations,” she says. However, there is another reason McAlary credits for the rise in rooftop dining. “The Rooftop at QT is the tallest open-air

rooftop in Newcastle and showcases beautiful city-wide views, which is the true reason for its success rather than the legacy of the pandemic. Who doesn’t love spending a summer afternoon with a cocktail in hand, watching the sun set?”

And while summer draws the bigger crowds, McAlary adds, winter dining has its fans too.

“The brave few that love mulled wine and a blanket will find themselves near a heater in the colder months at the Rooftop.”

It’s not just about the rooftop views either – outdoor eating is happening at all levels and creating the right atmosphere is key.

“Firstly, council requirements need to be met,”

says McAlary. “After that, the rest is about creating a welcoming place which takes into consideration the guest experience from entertainment, shade or heat, depending on the season, and comfort.” And it helps being creative with the offerings. “We’ve recently launched alfresco dining on a street level, welcoming guests and locals to enjoy outdoor dining with their dogs,” says McAlary. “We even have a ‘park your pup’ area should guests need to pop inside!”

James Muscat, General Manager of the Pullman Melbourne on Swanston, says the hotel launched their new rooftop bar Blossom in February 2023 and it’s been a huge success. He adds that he’s

seen the Melbourne hospitality scene come back to life post-pandemic and won’t even mention the ‘C-word’ during the reinvigoration.

Muscat notes that Australians want to forget the past few years and take advantage of the hospitality they missed – so it’s more about enjoying the city atmosphere and views. He believes international trends are the main driver behind the new rooftop bars. “I think alfresco dining has always been popular in Australia,” he explains. “Rooftop venues are a new trend, taking cues from international cities such as New York and Paris.

“Blossom is a beautiful place on the 14th floor and is effectively the tallest rooftop bar in Melbourne,” he says, adding that with 270sqm of space outside and an adjoining inside area of 260sqm, there’s plenty of room to enjoy the views.

“It’s a huge space and we have the benefit of capitalising on the inside and outside experience,” he says, also acknowledging that it’s the outlook that wins over their guests.

“Melbourne city is a different place at nighttime. When the sun goes down, you just really get to see the city light up. It’s truly special.” 

Rooftop at QT, Newcastle

“Australians want to forget the past few years and take advantage of the hospitality they missed – so it’s more about enjoying the city atmosphere and views.”

A Role for All

Since the term was coined in 2005, the ESG (Environmental, Social and Governance) framework has increasingly become the measure by which businesses consider their ethical impact. More than 90% of S&P 500 companies publish annual ESG reports, and with growing consumer and stakeholder expectations, it’s never been clearer that ESG is key to businesses in 2023.

The three-pronged focus of ESG is in step with public priorities, and ethical and transparent governance is also crucial to a company’s standing with consumers and investors. It’s also an important way that organisations are attracting new talent.

These social factors, as well as a greater cultural awareness on the impact of our actions, can help explain why ESG has grown from a boxticking exercise to becoming an organisational cultural belief that can help unite employees in a common sense of purpose.

So, where does the responsibility of ESG lie in an organisation?

The short answer is: with everyone. More and more, businesses are recognising that a systemic shift in the culture of a company is key to behavioural change, and environmental and social governance is a responsibility best shared at all levels. Here’s a snapshot of how the full breadth of a business takes part. >

WHO OWNS ESG IN A BUSINESS? AS ENVIRONMENTAL AND SOCIAL ACCOUNTABILITY BECOMES A SIGNIFICANT COMPONENT OF BUSINESS STRATEGIES AND VALUES, THE ANSWER IS EVERYONE.

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MANAGEMENT TEAMS CONSIDER ESG IN TERMS OF:

• Representation of different demographics in the makeup of the C-suite and board of directors.

• An organisation’s financial transparency.

• How a business complies with ESG regulations.

• How executive compensation can occur in a transparent and ethical way.

MARKETING TEAMS PROMOTE ESG BY:

• Assessing how an organisation’s corporate goals align with ESG principles to draw out the through line, and tell a unified brand story.

• Accurately reporting business priorities and achievements without greenwashing. This could be by reporting on a company’s ESG progress or drawing attention to ESGrelated news.

WAREHOUSE TEAMS CONTRIBUTE TO ESG BY:

• Minimising waste in their operations. This can involve incorporating recycled and recyclable packaging materials.

• Reducing plastic use and ensuring warehouse practices meet single-use plastic legislation and standards.

• Increasing material efficiency in things like pallet wrap and shipping packaging.

• Introducing EVs into warehouse fleet services.

• Ensuring proper training for safe use of spaces and PPE, and emergency preparedness.

HR TEAMS PROVIDE ESG BY:

• Implementing hiring policies that support the recruitment and retention of diverse staff.

• Considering ESG principles, like the cost of living and the gender pay gap, in staff pay procedures.

• Creating programs and benefits that support employees’ wellbeing and mental health.

PROCUREMENT TEAMS IMPLEMENT ESG BY:

• Sourcing sustainable products, and keeping up to date with sustainable certification and government sustainable development goals.

• Including ESG considerations in supplier scorecards and performance evaluations.

• Ensuring modern slavery legislation and standards are adhered to across the supply chain.

• Working with vendors and suppliers that follow ESG standards, then monitoring and holding them accountable to the agreed-on practices.

• Tracking and working to improve the carbon footprint of the entire supply chain e.g. by consolidating deliveries to reduce traffic and fuel.

OFFICE STAFF SUPPORT ESG BY:

• Having the correct recycling bins and signage across the office floor and in the kitchen.

• Disposing of or recycling printer toner cartridges correctly.

• Taking advantage of health and wellbeing initiatives, such as counselling services and volunteer leave days, offered by the business. 

Scan here to read more about how Bunzl is committed to sustainable solutions.

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In an environment where costs are increasing and efficiencies are critical to the bottom line, Tork Washstation’s highcapacity 250-metre refills eliminates frequent run-outs and unnecessary downtime. The strong, highly absorbent HACCP FZP certified blue hand towel stands up to high humidity for reduced usage and more efficient wiping.

Single-sheet hygienic dispensing ensures you only touch what you take, reducing cross-contamination and wastage. Easy to load and install, paired with optimal placement when and where needed minimises workflow interruptions and downtime reducing motion waste and promoting hygiene compliance.

To find out more visit www.bunzl.com.au/tork-cms-tork

The truth about compliance and productivity in food manufacturing:

agree it is hard to motivate production line workers to comply with food safety and hygiene protocols.

agree cleaning and hygiene processes must comply with standards and be as efficient as possible to maintain productivity.

agree continuous improvement and optimising workflow is important to improving productivity.

54% 96% 97% 97%

agree having robust, easy to maintain and well-stocked hygiene and cleaning dispensers is critical for increasing hygiene compliance.

To complete the hygiene solution Tork has the widest range of HACCP International certified wipers and cloths on the market, as well as hand towels, skincare and a host of dispensing solutions. This purpose-built suite of products addresses today’s foodprocessing challenges.

Left Tork Washstation Dispenser W6. BW651420. Below Tork Basic Wiper Paper 1 Ply. BW130002

1. Based on 2013 Shared Market View Data

*Research statistics based on 2021 Survey conducted by PRS Invivo

Office Space

COMMERCIAL CLEANING HAS EVOLVED IN MORE WAYS THAN ONE POST-PANDEMIC –PARTICULARLY IN THE OFFICE AS MORE AND MORE PEOPLE RETURN TO THEIR DESKS.

While many workplaces have opted for a hybrid approach since the pandemic, the trend for workers to return to the office continues to grow. Office occupancy rates have climbed towards pre-pandemic levels seen in Australian capital cities like Brisbane (70%) and Sydney (55%). In New Zealand, about 89% – nine out of 10 – of workers have returned to the office at least three days a week.

With people returning to office spaces, businesses and organisations have had to look at evolving cleaning practices to continue to provide safe and hygienic places of work. Offices now require deeper, more labour-intensive

cleans on a daily basis with new methods and more innovation around cleaning equipment, tools, and solutions.

As businesses attempt to do more with less, cleaning practices have evolved so that cleaners are working smarter not harder. When it comes to office-cleaning best practice, there are several techniques to keep in mind for high touch-point areas such as work desks, kitchen counters, bathrooms and meeting rooms, as well as stairwells and lifts – two areas often not mentioned as real germ zones.

COLOUR CODE CLEANING MATERIALS

A colour-coded system for cleaning supplies aims to avoid cross-contamination between different work areas. Colour-coded cleaning products

are now widely available, but to utilise their full effect, it’s important to provide staff with thorough training on the various colours and work areas. It’s also vital to display clear signage that explains the system.

USE THE ‘S’ METHOD TO CLEAN FLAT SURFACES

The ‘S’ method to wipe means that you’re working from clean to dirty and avoiding spreading any germs or bacteria on surfaces that have been wiped.

FOLLOW DWELL TIMES FOR CHEMICALS

It’s important to read the instructions properly for different chemicals and make note of the correct dilution rates and maximum dwell times to achieve most effectiveness. If these instructions aren’t followed and chemicals are wiped off surfaces too early, it will reduce the efficacy of the chemicals – or if left on too long can leave an unpleasant film over surfaces.

AVOID USING SPONGES ACROSS MULTIPLE SURFACES

If a sponge is used in an office to clean several desks and other tabletops without proper cleaning in between, you can end up accidentally transferring germs from one surface to another. Instead, proper cleaning and using disinfectant wipes or disposable towels for wiping down different surfaces can help minimise the risk.

REDUCE THE AMOUNT OF WATER USED

As well as saving water, reducing water usage while cleaning floors or carpets can also reduce dry times. This is important because wet grounds can often result in mildew, causing a health risk and material damage. Offices also contain many electrical systems that can be damaged if water reaches them.

As office-cleaning best practice continues to evolve and adapt with the influx of returning workers post-COVID, businesses can continue to provide a conducive and hygienic environment for their workforce to thrive. 

Advantage vacuum bags are a quality solution for your business’s fresh, frozen and ready-to-freeze foods.

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VACUUM BAGS FOR STORAGE AND SOUS VIDE COOKING

Lead Valuesby

The Chief Executive Officer of OCS Australia & New Zealand shares what drives him to keep making a difference.

That OCS was a global company with a history of family ownership and a strong commitment to sustainable and ethical practices made joining it a can’t-refuse opportunity for Gareth Marriott.

Over a decade later, and it’s that combination of international reach, local connection and unwavering core values that still ignites his dedication to the business.

But Marriott’s drive to make measurable differences in people’s lives was born many years ago. “From a young age, my mum and nana instilled in me the importance of contributing, of being engaged and giving back to the community,” he remembers.

“Nana’s involvement with the Red Cross and my mum’s work as a teacher and school principal informed my commitment to organisations with strong values – and that’s exactly what OCS has.”

Inspired by the hard work of the cleaners he saw in venues and facilities across Australia and New Zealand in his early years on the road for OCS, Gareth became passionate about making a difference to their jobs and lives.

“Our frontline teams work incredibly hard, day and night, doing jobs that the rest of us often take for granted,” he says. “And right now, life is tougher than ever with the high cost of living and rising interest rates hitting low-wage workers the hardest. While we can’t influence many of those macro factors, we can make their jobs more interesting and efficient, provide safe working environments, and offer meaningful training and development opportunities. Making a difference in people’s lives, showing recognition and appreciation – it’s personal for me. It’s what drives me.”

One aspect of that recognition is ‘Thank Your Cleaner Day’. Launched in New Zealand in 2015, it has since become a global initiative recognising the often overlooked contribution cleaners make to our communities. The day took on even more

importance during the pandemic as cleaners all over the world played a critical role in stopping the spread of COVID.

Running the OCS business sustainably is another non-negotiable. Three key pillars inform the company’s sustainability strategy: social mobility, environment, and health and safety.

“It’s about holding each other to account,” explains Marriott, who is the Chairperson of the Sustainable Business Council, a CEO Steering Group member of the Climate Leaders Coalition and a member of the NZ Government’s Modern Slavery Advisory Group.

“We build and implement sustainability into our policies, procedures and practices from both an environmentally sound perspective and in a way that supports the lives and working

experiences of our team members.” The way to do this, Marriott explains, is by collaboration as key to effective sustainability action.

“We must set a standard for the industry. All our key suppliers have signed off on all of our sustainability commitments and we work closely with our customers to achieve their climate ambitions. Being in it together makes us stronger because we can share challenges and opportunities.”

This willingness to be transparent and honest is key to Gareth’s leadership style.

“You can’t assume you know everything. Listen to your people and be prepared to ask for help. There’s nothing wrong with showing some vulnerability – it gives others permission to do the same and that’s how you can overcome challenges together.”

Going forward, Gareth’s eyes are set firmly on improving shareholder value and the lives of the thousands of team members that make up OCS.

“My goal is for OCS to double our turnover and become an employer of choice,” he says. “The way to do that? Focus on cash management and listen, always listen, to your frontline workers. They provide critical insights about the resources they require, the environments they work in, and the challenges they need support in dealing with. And it’s those insights that will help drive success.”

And if he ever needs inspiration, he looks to the Red Cross plaque presented to his nana all those years ago, which now hangs in his office. “It reminds me of what’s important. That’s where it all began.” 

QUICK-FIRE Q&A

KEY CONNECTIONS

Joanne talks about her role as National Business Development Manager and giving customers the right product solutions.

I started with Bunzl as a secretary to the Managing Director of a small company called Tredmar Chemicals which Bunzl had acquired. I decided I wanted a role that got me out and about meeting people, so I transferred to external sales as a Sales Representative for Bunzl. I’ve worked in other various roles within the business, before being promoted to a National Business Development Manager.

JOANNE HULLAND National Business Development Manager

When it comes to your role, what do you appreciate the most?

The amazing support network I have around me –it’s the people from our small national Facilities Management team through to our Cleaning and Hygiene Advisory Team (CHAT) that spans nationally, and all the wonderful branch-based teams that I work with on a regular basis. Without any of these support systems, our business would not be a success. One of the best things about my role is the longevity of relationships that I’ve formed over the years – there are many relationships that are over 30 years old!

What do you think is most important when it comes to your role?

I think that being relevant, available and flexible is important when it comes to the changing needs of our customers and assisting them with products as well as solutions for their business. I think it’s important to strive towards partnerships that work for all.

Have you noticed any emerging trends or innovations in your industry?

One of the most exciting trends is the implementation of AI and robotics that we’re seeing unfold across the country. It’s exciting to be part of a changing cleaning landscape where robots can do basic tasks like vacuuming that free up cleaning staff to do other things. More free time for businesses means more time can be dedicated to other issues, which has an overall positive impact on the cleanliness and appearance of a venue.

How do the right product solutions improve an organisation’s bottom line and operations?

The right product solutions are essential ingredients in ensuring that tasks, such as cleaning, are completed effectively and efficiently without affecting ongoing business operations for the client. In return for finding my clients the best product solutions, businesses can project the right image to their clients and ensure longevity, and of course continuing profits.

“You can’t assume you know everything. Listen to your people and be prepared to ask for help. There’s nothing wrong with showing some vulnerability –it gives others permission to do the same and that’s how you can overcome challenges together.”

Tell us about your role at Bunzl.

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