It’s a messy job but an important one. The waste composition study will provide valuable information as we develop a Zero Waste Plan to achieve one of the actions laid out in UM’s Climate Action Plan (CAP). The Zero Waste Plan will lay out goals and actions to reduce the amount of waste we create, reuse and repurpose as much as we can, and recycle and compost most of what’s left to divert it away from the landfill.

This waste composition study will provide a snapshot of all the items we dispose of on campus, helping us to understand how much of our current waste is garbage and how much could be diverted from the landfill through either the recycling or organics streams.

The study will also give us insight into how well we sort our waste into the different streams – garbage, recycling and organics. It’s just as important to correctly sort our garbage as it is to properly sort our recycling and organic waste, since our recycling and compost partners aren’t able to sort through the waste they receive.When there is too much contamination, they send the entire contents to the landfill.

Learning more about the composition and contamination of our waste will help the CAP Waste Working Group identify relevant and impactful initiatives to include in our Zero Waste Plan. In addition, using this waste composition study as a baseline will allow us to measure the success of our plan as we compare the results to future studies.

This waste composition study is a first exciting step towards reducing greenhouse gas emissions and other environmental impacts from our waste. The results and information on the next steps in the development of our Zero Waste Plan will be shared later this year.

We greatly appreciate the support provided by General Services and Caretaking Services during the planning and logistical processes of this study.

If you have any questions about the waste composition study, please direct them to Allison Mac Intyre, Zero Waste Coordinator, at allison.macintyre@umanitoba.ca.

The Office of Sustainability (OOS) will be hosting Waste Reduction Week events Oct. 17 to 20, from 11 a.m. to 2 p.m. at Fort Garry Campus in the University Centre CAMPO food court. Here’s what you can expect!

Textiles Tuesday

What happens to the clothes we throw away? Learn more and discuss the impacts of fast fashion and the clothing industry on our planet on Oct. 17.

E-waste Wednesday

The OOS is hosting an electronic waste and battery drive on Oct. 18. Drop off your old electronics and batteries for recycling and learn more about where your e-waste ends up.

Plastics Thursday: Campus cleanup

Bring a friend and participate in the UM Waste Reduction Week Campus Cleanup on Oct. 19. Cleanup supplies, like pickers and bags, will be provided at the OOS booth in the CAMPO food court starting at 11 a.m. and can be returned by 2 p.m.

Food waste Friday

Are you interested in learning more about the UM organic waste stream? Play the waste sorting game and test your knowledge on Oct. 20!

All in for net zero

Waste is one of the four pillars of the UM Climate Action Plan, and Waste Reduction Week highlights just a few of the things you can consider when trying to reduce your own carbon footprint.

Follow the Office of Sustainability on Instagram to learn more about its waste initiatives and how you can reduce your waste at home. Happy Waste Reduction Week!

Bin rollout will commence in June 2023.

Bin Locations

The new hallway waste bins can be found in the following locations:

• Migizii Agamik
• Drake Centre, Asper School of Business
• Allen Building
• Buller Building
• Parker Building
• Biological Sciences
• Robson Hall
• Frank Kennedy Centre
• Extended Education

Waste Updates

PPE: Despite the end of UMs mask mandate, PPE recycling bins remain available in our hallways.
Re-Bins: UMs Re-bins have been temporarily removed from University Center and Dafoe Library locations to update the waste streams being collected. Stay tuned!
Re-Shop: UM’s furniture and office supply reuse program, open to staff and students for on and off campus.
Office Organics Collection: Office staff may enroll in UM’s staff led countertop organics collection program. Contact us for details.

Waste Questions

Not sure which bin your waste belongs in when you are on campus? Check out UM Sort! This easy-to-use tool allows you to search for the name of a waste item and tells you exactly how to recycle or dispose of it.

Still unsure? Any and all waste related questions can be sent to UM’s Zero Waste Coordinator, Allison Mac Intyre at Allison [dot] Macintyre [at] umanitoba [dot] ca.

Food waste in Canada is substantial – making up roughly 32% of all food dollars spent in retail and valued at approximately 49.5 billion dollars. At the global level, the Food and Agriculture Organization (FAO) at the United Nations suggest that one third (1.3 BMT) of potentially edible, nutrient rich waste is discarded annually. In efforts to improve global food security, and retain the lost nutrients, FAO has set a goal to halve the per capita global waste during food production, retail and consumption by 2030.

What is food waste?

Food waste falls into two categories. Food loss is associated with production, processing and distribution and includes by-products produced during grain and oil seed, fruit and vegetable processing. The second category includes food wasted at the retail and consumer level. This waste is mostly attributed to consumer behavior.

The role of livestock in a “circular bioeconomy”

The concept of a “circular bio-economy” focuses on the production of agricultural commodities with minimal external inputs, closing nutrient loops, and reducing negative impacts on the environment in the form of wastes and emissions, as seen in the figure. Cattle play a particularly important role as they can convert human-indigestible biomass, including grasses and forages, crop residues, grain screenings, by-products from commodity processing, as well as foodstuffs that fail to meet the quality standards for human consumption into high-quality protein in the form of meat and milk. As a consequence, cattle are often referred to as “up-cyclers”, upgrading inedible plants and plant by-products to high-quality protein and essential micronutrients, vitamins, and minerals. Numerous by-products are garnered from livestock including hides, tallow, blood, hooves, horns, organs, and bones. These by-products are utilized to produce marketable commodities including pharmaceuticals, cosmetics, leather, brushes, adhesives, charcoal, shampoo, glass, and pet food. Using the entire edible protein content from farmed animals, including currently underused meat co-products to meet the protein requirements of the global population could further improve environmental sustainability.

Challenges and solutions to re-using food waste:

Transportation

Researchers, industry and governments are continuing to work together to provide solutions to minimize food waste, however there are challenges. It can be costly to deliver by-products from food processing operations to the farm, particularly if they have a high moisture content. To offset high transportation fees, some Canadian processors and retailers provide products at reduced or no cost to farmers. Increased regional processing of commodities has also resulted in increased use of co-products as feed as livestock operations are located close to the source and further offset the transportation fees resulting in significant decreases to the overall costs of feed.

Canadian regulatory framework

Canadian regulatory framework can also act as a barrier to re using food waste in livestock feed. At present, all livestock feed materials must be included in the Feeds Act. According to CFIA, the Feeds Act supports the use of several by-product ingredients however smaller volume and emerging novel ingredients are still not a part of the Act and hence not allowed for use. To move forward, we need to use evidence from sound research to influence and re-examine regulatory frameworks to ensure that these regulations are accommodating the changing needs of agriculture production.

Addressing food safety and nutrient quality

Some processing by-products can contain chemical or physical contaminants, antinutritive factors, and high moisture that can promote bacterial growth. Research and industry have responded to address these challenges by exploring technology to eliminate food safety concerns including the physical separation of contaminants, heating, heat sterilization, ensiling and others. These technologies require investments in labour and equipment, but they are examples of how research and ingenuity can help to ensure we reuse by-products generated in food processing systems.

Finally, as an industry we need to invest in the characterization of nutrients contained in food processing by-products. Ensuring nutrient consistency and high ingredient quality will increase uptake and subsequently the use of these products in livestock feeds.

Industry is committed to minimizing food waste

Food waste is a global issue. It is a diverse challenge that requires a diverse solution. Several life cycle analyses have assessed the impacts of food waste destined for landfills versus the recycling and repurposing of this nutrient dense material. The message is clear, redistribution of food waste from landfills is essential to minimizing environmental impacts, ensuring resource sustainability and advancing global food security. Since cattle can successfully up-cycle low quality feedstuffs they are key in converting lower quality ingredients and wastes from novel food processing activities into high quality protein-based materials. As researchers work through the challenges and uncover opportunities, it is evident that integrating food waste in livestock production is a large part of the solution. Industry leaders are engaged and Canadian farmers have demonstrated interest, ingenuity and investment to replace traditional feeds with by-products and even food waste, setting new standards that ensure the development of sustainable food systems in Canada.

Day 1: Adjust Your Thermostat

It can be tempting to reach for the thermostat to turn up the heat in the winter months. Instead, reach for a sweater or a blanket next time you’re feeling cold. This action will not only save energy and greenhouse gas emissions, but also save you money!

Day 2: Time Your Lights

Invest in a timer for your decorative lights to be more energy efficient this season. The timer will allow you to have the lights on during your desired times and will automatically shut them off overnight. Remember to use LED lights, as they use 80% less energy and last longer than incandescent bulbs. Have lights that no longer work? Drop them off at your nearest electronics recycling depot.

Day 3: Reduce Junk Mail

Put up a “No Flyers” sticker/sign on your mailbox. As the holiday season approaches, stores increase the number of flyers they send out and frequency with which people receive them. To prevent unnecessary paper waste, put a sticker on your mailbox and stick to searching online for holiday sales and discounts. A quick but impactful change!

Day 4: Sustainable Décor

Decorating for the holidays is a fun way to get into the festive spirit! Try your hand at DIY decorations, decor and festive crafts. These are a great way to spend time with loved ones and reduce waste associated with purchasing new decor. Using dried oranges, popcorn, branches from outside and other compostable materials are all great options. If you don’t have time to DIY your décor, shop second hand at thrift stores for decorations.

Day 5: Sustainable Transportation

We get it, Winnipeg can be cold in the winter. By taking time to pre-plan your trips and layer your clothing, sustainable transportation can be easy and enjoyable all year round. Investing in a good pair of winter boots is also crucial for keeping your feet warm and navigating icy paths. For longer distances, travel with family or friends to save on gas, or find a carpool partner on GoManitoba.

Day 6: Green Wrapping

Traditional gift wrap usually ends up in the landfill bin minutes after a gift has been given – wrapping paper cannot be recycled! This holiday season, be conscious of the unnecessary waste from gift wrapping by choosing a climate-friendly alternative. Wrapping options include using reusable gift bags, paper grocery bags, scarves, brown paper, and reusable fabric wraps. Have fun with it!

Day 7: Food Waste

Delicious and festive meals are a staple during the holiday season. Reduce your food waste by carefully planning meals, considering plant-based alternatives and creating new meals with your leftovers. Shop at local farmers markets to reduce the distance food has to travel to reach our plates. If you do find yourself with food waste, use your backyard composter for your plant-based food waste.

Day 8: Get Outside

The holidays can be a busy and stressful time for many. Getting outside for just a few minutes each day can improve your mood, reduce stress, and improve overall mental health. Taking a 10-minute walk when the sun is out allows your body to get the Vitamin D it needs. Next time you’re feeling overwhelmed, take some time for yourself and get outside for some fresh air.

Day 9: Support Local

Winnipeg has many amazing local shops that offer gifts, meals, and clothing. When you shop local, not only do you get personalized products and services by hard-working individuals in your community, but you also get to give back this holiday season.

Day 10: Gift an Experience

One of the best ways to reduce waste over the holidays is to gift an experience rather than a physical gift. Try giving experiences like art classes, spa days and pottery workshops, or events that bring your friends and family together, like skating, bowling, hiking, or museum gift certificates. Whatever the experience might be, you’ll be gifting a memory waiting to be created!

Day 11: Give Back

Consider volunteering your time at a charitable organization, donating gently used items to shelters, offering to shovel walkways for individuals in your neighbourhood, and hosting a holiday food drive. The holiday season often flies by, but taking time to give back to the community is a great way to slow down and help out.

Day 12: Recycle Your Tree

If you celebrate Christmas and opt for a real tree, make sure that you properly recycle it at the end of the festive season. The City of Winnipeg Christmas tree recycling program creates drop-off sites across the city for you to dispose of your tree easily. Over the past 29 years, over 400,000 trees, or 1,800 tonnes of materials, have been diverted from the City’s landfill.

Follow us on Instagram for bonus tips throughout December!

From October 17 – 23, explore seven themes in waste reduction, including circular economy Monday, textiles Tuesday, e-waste Wednesday, plastics Thursday, food waste Friday, sharing economy Saturday, and swap and repair Sunday. Waste Reduction Week is a national event encouraging all Canadians to learn about the circular economy, celebrate environmental achievements and encourage new and innovative ideas.

UM is participating in Waste Reduction Week by hosting a variety of events on campus and sharing helpful tips on Instagram to help you reduce waste at home. Follow the Office of Sustainability on Instagram and Twitter to stay up to date.

Play Bin it to Win it

The Bin it to Win it contest encourages students and staff to use UM’s new bins on campus for a chance to win prizes. To enter, students and staff can take a selfie with one of UM’s new hallway waste bins utilizing the correct waste stream (i.e., food scraps into the organics bin, etc.), and post it to Instagram with the caption #UMBintoWin, tagging the Office of Sustainability (@sustainableuofm). Each selfie taken grants the student or staff member one entry into a draw to win one of three Parlour Coffee gift cards. The more selfies showing correct bin usage, the more chances to win! See contest rules for details. 

New bins can be found throughout hallways within:

Active Living Centre, Engineering (E2 and E3), UMSU University Centre, Elizabeth Dafoe Library, Armes Lecture Hall, Fletcher Argue, Machray Hall, Science (Armes) link, University College, Wallace, Education, and St. Paul’s College.

Happy Waste Reduction Week!