Unit

FUEL

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• Use hybrid or electric vehicles for unit trucks, water refills, and transport runs where possible.

• Eliminate vehicle idling — ensure all drivers shut off engines while stationary.

• Plan efficient daily routes for deliveries, rubbish collection, and supply restocking to minimise trips.

• Consolidate deliveries — coordinate with Catering, Locations, and Transport to share supply runs.

• Use solar or battery-powered systems to run coffee machines, water stations, and refrigeration instead of petrol or diesel generators.

• Set up charging hubs powered by solar or hybrid units for small appliances (phones, radios, lights).

• Source local suppliers for consumables and water deliveries to reduce fuel miles.

• For remote shoots, combine solar with battery storage to support mobile unit operations sustainably.

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ENERGY

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• Power unit bases and marquees with solar or hybrid generators rather than diesel units.

• Switch off all electrical appliances, urns, and lights when not in use or during breaks.

• Replace halogen or flood lights with LED lights for unit and lunch areas.

• Use energy-efficient fridges, urns, and hot water systems.

• Maintain correct temperatures for cooling and heating (avoid overuse of air conditioners and heaters).

• Install motion sensors or timers for lighting in unit areas and amenities.

• Use battery or solar lighting for night shoots and outdoor unit setups.

• Service and maintain equipment regularly to ensure it operates at maximum efficiency.

• If grid power is available, choose renewable energy suppliers or green power options.

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Waste Reduction & Recyling

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• Work with the Sustainability Officer to set up clearly labelled bins for:

  • Recycling (paper, plastic, cans)

  • Compost (food and organic waste)

  • Landfill (general waste)

  • E-waste (batteries, cables, electronics)

• Place bins in high-traffic areas — near catering, unit base, and on-set holding.

• Brief crew daily on what goes in each bin (include this in the first-day induction).

• Empty bins regularly and correctly to prevent contamination.

• Track waste volumes with the Sustainability Officer to report diversion from landfill.

• Eliminate single-use plastic bottles. Provide water refill stations and large dispensers.

• Encourage all crew to bring reusable water bottles and coffee cups.

• Provide biodegradable cups and straws for visitors or extras if necessary.

• Avoid single-use sachets (sugar, condiments) — use bulk containers instead.

• Offer reusable or compostable cutlery and crockery if catering doesn’t supply them.

• Refill cleaning products and soaps from bulk containers instead of buying new bottles.

• Use eco-friendly cleaning agents and disinfectants.

• Buy in bulk to reduce packaging waste.

• Choose recyclable or compostable packaging for consumables.

• Reuse durable storage containers, tubs, and bins across productions.

• Repurpose or donate leftover supplies (cleaning products, utensils, storage crates).

• Upcycle unit furniture or use second-hand tables, chairs, and storage from past shoots.

• Click here to find sustainable recycling centres throughout Australia​​​

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