Springload CEO Bron Thomson took on a ‘dream project’ of re-designing the office to find balance between a cool space and a place to do good work
Catered by an ethical and sustainable restaurant in the city, these lunches bring the whole office together to hear from a project team presenting about work that’s going on within the organisation.
“The kitchen is one of my favourite spaces. It’s where we get together to eat, learn, celebrate, and discuss,” says Bron.
Through her research, Bron discovered open plan offices don’t encourage productivity and an effective office has a portfolio of spaces to allow for a range of working styles.
Springload settled on open plan hubs as well as collaborative meeting rooms and solitary pods to provide options for all staff.
However, Bron admits the space doesn’t get used the way she thought it would.
“I’ll walk around and find people sitting in the strangest of places but they’re comfortable there doing whatever work they need to.”
It's important to create space for both work and socialising, to make sure people feel welcome, included and valued when they come into the office. The fridge and cupboards are always stocked and there’s a nap room for those who need a break.
Springload also prioritises being socially and environmentally conscious and is proudly carbon negative.
Bron says they regularly audit their suppliers to reduce waste wherever possible. They also offset their emissions by supporting an initiative called Trees That Count — every time they invoice a client, they donate a tree. Springload tries to buy local and organic wherever possible too and have teamed up with Wellington business The Tiny Plastic Factory to make sure their 2, 4, and 5-rated plastics aren’t being sent offshore.
“The purpose side of things is so important. People often want to do good and Springload is a workplace where we encourage people to put these values into practice.”