Food science labs make sustainable choices

If you work in a nutrition, food science, or sensory science laboratory, sustainability might not be the first thing on your mind, but policies are evolving in a way where it probably should be. Labs can consume up to five times more energy per square metre than a standard office, and the single-use plastics, food waste, and chemical disposal that come with the territory add up fast.

That’s exactly why this practical, evidence-based guide was created and packed with actionable strategies you can start implementing today.

Here’s a taste of what’s inside:

• Cut energy costs by optimizing how and when your equipment runs; from freezers and ovens to sensory booths and HVAC systems
• Slash food and material waste with smarter ordering, composting systems, and reusable alternatives to single-use plastics
• Green your PPE and procurement by choosing sustainable suppliers and extending the life of lab clothing
• Engage your whole team with behavioral nudges, shared inventory systems, and community food redistribution initiatives
• Align with international standards — the guide maps directly to ISO 14001, ISO 22000, and ISO 14064, so your sustainability efforts count toward recognised benchmarks

Research shows that structured food waste audits alone can reduce waste by up to 30%. Imagine what a whole-lab approach could achieve.

Whether you’re just getting started or looking to formalize your green lab program, this guide gives you a clear roadmap. And to help you put it all into action straight away, it includes a ready-to-use sustainability checklist covering everything from clothing and equipment to energy, food waste, and ISO alignment, allowing you to start ticking off wins from day one.

Meet the Author

This guide was written by Dr Paula Conroy (BSc, PhD, RNutr), a Lecturer in the Department of Sport, Exercise & Nutrition at Atlantic Technological University (ATU) in Galway, Ireland. A registered Nutritionist with the Association for Nutrition, Dr Conroy brings deep expertise in nutrition, sensory science, and applied research. She is Programme Coordinator for ATU’s blended MSc in Nutrition and Food Sensory Science, and is an active contributor to ATU Green Labs and My Green Lab, making her uniquely placed to bridge the worlds of scientific rigor and environmental responsibility.

Download the guide and take your first step toward a more sustainable lab.