Mercy receives Toitu Enviromark Gold certification

 

Mercy is proud to announce that it is now Toitū Enviromark Gold certified!

Two years ago, Mercy sharpened its focus on environmental sustainability. This work was guided in part by one of Mercy's four values, Whakaute Respect, which includes considering the impact of decisions and actions on natural resources and the environment.

Mercy began the work to accurately capture the impact of operations on the environment, and this work culminated in receiving Toitū Enviromark Silver Certification in February 2020.

Over the last year Mercy's Environmental Steering Group has been busy setting up an environmental management system, setting targets to reduce the impact on the environment of some of Mercy's most significant activities. 

An audit in March 2021 resulted in Mercy being awarded Toitū Enviromark Gold Certification. This means that as well as identifying all sources of environmental impacts, Mercy has established objectives and targets and have implemented programmes to address significant environmental aspects. In addition, Mercy is compliant with all relevant legislation and can demonstrate a commitment to acting sustainably by top management and its Board of Directors.

Mercy's current sustainability initiatives include:

  • Including sustainability criteria in product purchase decisions, and seeking product lifecycle information from key suppliers.
  • Extensive recycling including plastics, paper, cardboard, aluminium, steel, medical PVC, glass, e-waste, fluorescent light tubes.
  • Various waste minimisation projects to work towards reduced landfill waste targets.
  • Scoping energy usage and energy carbon emissions profile to enable reduction targets to be set.
  • Monitoring, educating and reporting on use of the anaesthetic gas desflurane, a potent greenhouse gas.
  • Careful, audited disposal of hazardous waste and medical and cytotoxic waste.
  • Continuous planting to maintain Mercy's green, park-like campus environment.
  • Maintenance of a small kitchen garden (herbs, salad, tomatoes, lemons) and a worm farm for food scraps.
  • Where possible, selection of local, responsibly grown food for patients and staff.
  • Energy-efficient lighting.
  • Smart building controls to minimise power and water consumption.

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