On Saturday March 23 from 8:30 pm to 9:30 pm., Red River College will be powering down for Earth Hour. By participating in Earth Hour the College will conserve approximately 2,000 KwH of electricity… enough to power a Winnipeg home for more than two months!
The Sustainability Office reminds you to do your part to celebrate Earth Hour – at work and at home. At work, before you leave for the weekend, remember to turn off office lights and shut down your workstations. At home, celebrate Earth Hour by turning your lights out, taking a moonlit stroll or having dinner by candlelight. Help us celebrate Earth Hour, the largest movement for the planet in human history, spanning 7,000 cities, 152 countries with a digital reach of 200 million.
In our second Sustainability Speaker Series, Michael Lee from Manitoba Hydro shared some great tips on how to save $$$ and energy in your home.
Michael provided lots of great information, including:
To learn more energy saving tricks and tips and how to qualify for the Power Smart and PAYS Financing programs check out his presentation here.
Watch for information on the next Sustainability Speaker Series presentation coming May 14th. Food Matters Manitoba will be on campus to talk about local food, food security and sustainability.
Last year the Province of Manitoba launched TomorrowNow – Manitoba’s Green Plan. This eight-year strategic plan sets out how the Province will advance the social, economic and environmental pillars of sustainability.
The Province is also developing new legislation to support the plan and replace the existing Sustainable Development Act. Tentatively titled the Green Prosperity Act, the new Act will define government’s goals and link all current and future activities and legislation related to environmental sustainability. Read More →
This week, marked the launch of the Red River College Sustainability Speaker Series.
In this session, I asked the question “What’s Your Eco-Footprint?” and told a story of humanity’s demand on nature. Read More →
Q) What do these bins have in common?
Bins, bins and more bins.
Read More →
A few months ago, before the snow was flying and the Paterson GlobalFoods Institute was open for business, I posted about our compost conundrum – how was RRC going to handle food waste at our new building?
After lots of input (thanks in particular to Jean Mark and Howard 🙂 ), research and number crunching, we’ve decided to contract our compost collection to Samborski Environmental. This means that all food waste – from food scraps during kitchen prep, to the leftovers on your plate can be collected in food waste bins and sent to be composted.
This first collection diverted 628 pounds from the landfill. Not too shabby! Stay tuned for more updates on composting at PGI in the coming weeks.
Bettina Allen – brought her own bowl and won!
Last week the Sustainability Office asked people to bring their own bowl and spoon to RRC’s Chili Cup. We did this to encourage participation in a waste-free event. To add an extra incentive, participants who brought their own bowl and spoon were entered to win a $25 gift certificate to Prairie Lights.
Most people liked the idea of “bringing their own” and rose to meet that challenge. I saw a variety of creative “bowl” ideas – everything from coffee cups, Tupperware containers, candy dishes – whatever they could find! This was the case with our draw winner, Bettina Allen from our Library. Read More →
If you are planning an event – MAKE IT GREEN
Greening an event means taking steps to minimize your environmental impact. Start by looking at your event as a whole, break down each activity and use the 4 R’s – Rethink Reduce, Reuse and Recycle. Planning and executing a green event is an easy way to adopt the practice of sustainability; not only will you reduce your impact on the environment, but you typically will reduce costs and set a leading example for others to follow.
An event can be large or small, a small event might be a coffee meeting where you ask everyone to bring a reusable mug, or you ask your caterer for glassware instead of plastic plates and cups for a lunch meeting or workshop. When planning a large event consider things like, electronic invitations, using local growers and organic food, encouraging guests to carpool or take transit. These are just a few ideas – the options are endless.
One large event we are helping to green on campus is the annual Chili Cup. Working with the Wellness Committee, the Office of Sustainability put forward these recommendations to reduce waste: Read More →
In a few short months, the Paterson GlobalFoods Institute (PGI) will open its doors to the public. One-hundred and nine years ago, back in the days of horse and buggy, the Paterson GlobalFoods Institute (formerly the Union Bank building) was western Canada’s first skyscraper. Today, it will be a state-of-the-art training facility and the College’s first student residence.
To meet the College’s commitment to sustainability, PGI is being built to achieve LEED certification. Check out this video to see how PGI is reducing energy and conserving resources.
Whenever possible, the building’s original materials were retained and restored. The exterior facade, window frames, marble and hard wood floors and plaster walls are all more than 100 years old. Reusing these materials preserves a piece of history and reduces the environmental impacts from extracting, manufacturing and installing new materials.
Prior to renovations.
Cyclists will be will be happy to see that PGI has 35 secure, indoor bike racks.
A sustainable building is a lot more than how it’s constructed. We’re working hard to put programs and good practices in place to ensure PGI operates as sustainably as possible.
Some items in our PGI + Sustainability To Do list include:
– Implementing a post-consumer compost program
– Creating a “Green Residence Guide” to give our residents tools to reduce their impacts
– Developing a green building tour to showcase the building’s sustainable features.
See you at PGI!
Hi I am Sue Hayduk, and I’m excited to be working in RRC’s Sustainability Office.
Somehow – I think – sustainability has always been inherent to me. My mom was frugal and “reuse and recycle” were part of our everyday household; my dad was an avid outdoorsman and I grew up knowing the value of healthy land, clean air and clean water; and I grew up in Winnipeg’s North End, a mix of people, cultures, languages, foods and traditions, a vibrant reminder of my roots and where I chose to live today. So this is where it all started for me this path of being where I am now as Sustainability Coordinator. Read More →