Eco-friendly initiatives on UWinnipeg campus

 

UWSA Bike Lab - promote active and sustainable transit options for all

UWSA Bike Lab – promotes active and sustainable transit options for all

  • $2 million energy retrofit to main campus buildings to reduce emissions from these buildings and to offset the ongoing GHG impact of an expanded campus. Installed a hybrid heating system that will enable the University to replace higher-emitting natural gas with lower-emitting hydro electricity during off-peak times.
  • First cosmetic pesticide-free campus in Manitoba, effective spring 2013.
Richardson College for the Environment + Science Complex - One of the many new buildings built to LEED Silver standards or better

Richardson College for the Environment + Science Complex – One of the many new buildings built to LEED Silver standards or better

  • Partnered with the Forks Renewal Corporation in fall 2011 to send all campus food scraps, containers and cutlery to the Forks to be turned into compost for landscaping, allowing for a neighbourhood-level solution to waste management.
  • Undergoing a major water retrofit project so all bathrooms on campus will have low-flow toilets and sinks.
  • Opened the UWSA Bike Lab to promote active and sustainable transit options for students, staff and the surrounding community. The Bike Lab offers free year-round programming including bike maintenance and safety workshops.
    Introduced phosphate-free detergents and environmentally friendly cleaning products for use on campus.
  • Established an Academic Working Group on Sustainability in 2012 to examine sustainability content in UWinnipeg’s curriculum and research. This is in preparation for participation in STARS (Sustainability Tracking, Assessment & Rating System), a third party transparent framework that allows colleges and universities to measure their sustainability performance.
  • Introduced double-sided printing as default on all copiers and printers on campus.
  • All new construction projects are built to LEED Silver standards or better.
  • Established Diversity Foods as the main campus food service provider, a social enterprise sourcing a significant amount of its food from local producers and using compostable cutlery, cups and to-go containers.

 

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