So, you look around to see if there is anything edible!
Of course, it's easy if you work with tasty animals....(just ask the guys in the next door lab who work on lobsters, crayfish and oysters...or wait until you get some brains out of quails and notice the plump breastmeat....just joking).
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Along the lines of Chris's comment - I knew several people who did various sorts of "fingerprinting" wines (usually some spectrometric means of determining the region where they were grown). Of course, you purchase it in bottles but the actual analysis only takes a few milliliters at most. And of course, you need a variety of samples. And of course, the "waste" has to be disposed of *somehow*.
I am so in the wrong field. Herpes-infected mice are not nearly as palatable as caviar and wine.