Workers accused of leaving green habits at the office door

The government has today urged businesses to step up efforts to promote environmentally sustainable behaviour among staff after a major new survey revealed many workers are guilty of leaving good green habits at the office door.

The government-commissioned survey of more than 830 adults found that while people were increasingly likely to recycle and try to save energy at home, many did not take the same care in the workplace.

The poll, which was carried out by research firm Tickbox.net/Opinion Matters, found that 40 per cent of people said they recycled plastics at home but not at work, while over a fifth said that they print out emails unnecessarily and the same proportion admitted to putting recyclable items into the non-recycling bins.

Research from Defra indicates that simple resource efficiency measures such as turning off unused electronic equipment and limiting paper waste could save businesses £6.4bn a year.

Environment Secretary Hilary Benn urged businesses to introduce initiatives to encourage staff to retain their environmental practices at work. "Finding ways to save money will help businesses retain a competitive edge," he said. " Being sustainable is now essential – for your bottom line and for the environment. Simple steps such as using less energy or considering what you throw away are easy ways to make savings."

The survey is part of the government's recently launched Saving money – it’s your business campaign, which is designed to encourage businesses to roll out resource efficiency measures.

Rob Holdway, the presenter of Channel 4's Dumped show, who is supporting the campaign, said there were numerous simple steps firms could take to save money.

"Simple steps such as turning off office equipment when it’s not in use, can help businesses become financially fit and environmentally friendly," he said. "This also has a positive knock-on effect on corporate reputation among consumers. Resource efficiency isn’t rocket science but it does require a shift in culture among the catering and hospitality trade, which I really want to encourage."