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More Sustainable Hygiene and Cleaning in Companies Hygiene and cleaning are fixed consumption areas in many companies. Paper towels, toilet paper, cleaning products, garbage bags, and dispenser solutions are regularly reordered. This is precisely why it is worthwhile to look at more sustainable alternatives and better organization. Where Companies Can Start Examine hygiene papers with recycled content Select cleaning products with appropriate environmental labels Consider bulk containers and refill solutions Choose dispenser systems appropriate for consumption Consolidate orders and define minimum stock levels Think about cleaning, hygiene, and office supplies together Environmental Labels as a Guide For cleaning and hygiene products, environmental labels can help classify products better. The EU Ecolabel is a voluntary environmental label of the European Union that aims to identify products and services with lower environmental impact throughout their life cycle. Source: European Commission – EU Ecolabel. Conclusion More sustainable hygiene and cleaning work best when products, consumption, and reordering are considered together. You can find more about office supplies at Office Supplies for Businesses and Sustainable Procurement.

WIEPA PRACTICAL GUIDE Planning the Perfect Office Kitchen Equipment, organization, hygiene, and replenishment must match the team size and actual use. This is how a kitchenette becomes a functional supply area. In short: A well-organized office kitchen needs clearly separated zones for beverages, food, dishes, cleaning, and waste. Appliances, consumables, and storage capacity should be adapted to the number of users. A cleaning schedule, refrigerator rules, and fixed responsibilities prevent order and hygiene from being lost in everyday life. Which areas should an office kitchen have? Zone Typical Equipment Planning Goal Beverages Coffee machine, kettle, tea, cups, water Short distances and an easy-to-clean work surface Preparation Microwave, cutting board, cutlery, small work surface Separation of dirty dishes and food Storage Cabinets, refrigerator, labeled containers Overview, shelf life, and protection from contamination Cleaning Sink, dishwasher, cleaners, cloths, gloves Safe dosing and separate storage Waste Suitable containers and bags Clear separation, easy emptying, and odor prevention Equipment by Team Size A small kitchenette for eight people requires different capacities than a central kitchen for fifty employees. Not only the number of appliances but also peak times are crucial. If all breaks are at similar times, sufficient cups, cutlery, refrigerator volume, and dishwashing capacity are needed. Team Size Sensible Priorities Up to 10 people Compact coffee machine, kettle, small refrigerator, basic assortment, and clear ownership rules 10 to 30 people More powerful beverage solution, larger dishwashing capacity, structured storage cupboards, multiple waste bins Over 30 people Consumption planning, robust appliances, defined replenishment responsibility, maintenance, and possibly multiple stations Reliably Providing Coffee, Tea, and Water The beverage station is usually the most heavily used area. Machine, beans or filters, milk alternatives, sugar, tea, cups, and cleaning products must be planned as a cohesive process. When choosing a coffee machine, not only acquisition costs but also cup performance, cleaning, maintenance, and available counter space matter. Practical rule: If someone spontaneously has to buy missing filters, descaler, or cups daily, the product is not the problem, but the lack of a replenishment process. Refrigerator Rules and Food Hygiene Regularly schedule fixed cleaning dates. Label private food with name or date. Dispose of spoiled and expired products according to announced rules. Store open food in sealed containers. Never store cleaning agents next to food. Check cooling temperature and functionality. Order Through Fixed Locations Labeled cabinets and clear storage spots reduce search times and duplicate orders. Frequently needed items belong within reach, rare supplies in designated reserve areas. Transparent minimum stock levels for coffee, tea, dish soap, paper towels, and trash bags facilitate reordering. Cleaning Schedule Instead of Anonymous Responsibility A sign that says "Please keep clean" is usually not enough. The plan should state tasks, frequency, and responsibilities: countertops, coffee machine, refrigerator, microwave, sink, dishwasher, and waste. Even with an external cleaning service, daily user tasks need to be clarified. Typical Planning Mistakes Too little storage space for dishes and supplies. Appliances do not match actual consumption. Cleaning and descaling are not assigned. Milk, snacks, and private food are mixed. Replenishment items are only ordered when empty. Waste bins are too small or poorly placed. Frequent Questions How often should the refrigerator be cleaned?The interval depends on usage and contamination. Additionally, if food has spilled or gone bad, it should be cleaned immediately.Who is responsible for the office kitchen?Responsibility should be explicitly assigned. Individual tasks can be distributed among users, office management, and cleaning services.Which coffee machine is suitable for an office?Key factors are daily cup volume, peak times, beverage selection, cleaning, maintenance, and follow-up costs.May private food be disposed of?Companies should establish transparent, pre-communicated rules and fixed cleaning dates for this.How can missing consumables be prevented?Through a core assortment, minimum stock levels, fixed control days, and a clear person responsible for ordering.Relevant Wiepa Guides In addition: Healthy Snacks in the Office, Hygiene and Cleaning, and Eating and Drinking at the Workplace. Sources and Further Information Bundeszentrum für Ernährung: Lebensmittelhygiene (Federal Centre for Nutrition: Food Hygiene) Umweltbundesamt: Wasch- und Reinigungsmittel (German Environment Agency: Detergents and Cleaning Agents) BAuA: ASR A4.2 Pausen- und Bereitschaftsräume (Federal Institute for Occupational Safety and Health: Technical Rules for Workplaces ASR A4.2 Break and Readiness Rooms) Supply Your Office Kitchen Completely and Planably Wiepa supplies companies in Wiesbaden and Rhein-Main with coffee, tea, hygiene articles, cleaning agents, kitchen accessories, dishes, and recurring core assortments. Coordinate Office Kitchen Needs