Green Thanksgiving ideas to take home

Okay, so you don't celebrate Thanksgiving at work...I hope! But it's the big event on the radar this week, so I'm going to give you a few Thanksgiving tips for a greener holiday.

1) (And this is a business tip) Give employees the day after Thanksgiving off, if at all possible. Office businesses are typically very quiet the day after the holiday, so save some energy costs by keeping the lights off and letting employees stay off the highway.

2) Encourage employees to bring Thanksgiving leftovers to work as lunches next week by offering recipes or a post-holiday potluck celebration. How is this green? Meals eaten at work mean less time spent at drive-throughs, less packaging in the trash and less food waste.

3) At your dinner, try to minimize disposable flatware, glasses and plastic coated plates. If you use plastic, put a Sharpie next to the dishes and encourage everyone to write their name on cups to reduce waste.

4) Use washable and reusable containers for leftovers instead of zipper bags and other throw-aways.

5) When you're talking about what you're grateful for, be sure to include the earth, clean water and clean air.

Green lunchrooms and kitchens at work make a difference

At many companies, the only acknowledgment that employees need to eat and drink is a bare break room...some tables, maybe a few vending machines featuring the popular junk food of the day and maybe a microwave. The result?

Most people go out to eat fast food, order in, or snack on the vending machine fare.

Aside from obvious health issues associated with this, there's a green factor as well. Or rather several green factors.

1) Going to the fast food drive through means employees are using their cars...and contributing to the carbon footprint. Sitting idling in the line is even worse than the to and from.

2) Fast food is typically heavily packaged, so a sandwich, fries and a drink generates a large amount of non-recycled trash including boxes, cartons, bags, straws, wrappers, cups, paper napkins and plastic condiment packages.

3) Ordering in requires a delivery person to drive, again adding to the carbon load.

4) Delivery food may be even more packaged than fast food, including reflective covers or plastic covers, foil trays and plastic flatware.

5) Vending machine food reflects a high level of processing, so factories are using energy to prepare and package the food, the food must be delivered via car or truck, and the food is typically packaged in non-recyclable plastics.

So how can a company make lunchtime greener...and save money on employee health issues, too? Here are some suggestions from readers and others:

1) Create a green lunchroom. Add an energy efficient refrigerator so employees can bring lunches from home. Leftovers and other "brown-bagged" meals are typically lower in fat, sugar, salt and processing than fast food or delivery alternatives.

2) Provide a sink and washing supplies so employees will use glass or reusable plastic containers for their food. Having a way to wash up after eating encourages employees to bring reusable containers.

3) Have enough energy-efficient microwaves to make heating food feasible during peak lunch hours.

4) Give employees enough time to eat a proper lunch. If you only have half an hour, a fast food burger might feel like the only option. A full hour not only encourages healthier eating, it will allow employees to function more productively in the afternoon, as they will have had a significant restorative break.

5) If possible, offer hot or cold healthy lunches at work. Contract with a caterer or restaurant who has adopted green practices, and have them bring in minimally packaged foods.

6) Work with your vending machine supplier to replace highly packaged and highly processed foods with fresh fruit and food in recycled containers. Make sure there are visible recycling bins in all break and lunch rooms, and actively encourage employee recycling.