Wasteaudit Final-Tbproamt

2016
Waste Audit:
Niagara-on-the-Lake
Completed By: Travis Bico, Patrice Russel, Ojeodeji Ayodeji, Meagan Tungate
Taryn Wilkinson
Sustainability Coordinator
Niagara College
135 Taylor Road
Niagara on the Lake, ON
L0S1J0
Re: Executive Summary for Waste Audit Report on Niagara College (NOTL)
A waste audit was conducted at the Niagara College in Niagara on the Lake beginning on
February 16th and ending on February 20th. This four day audit was conducted on all the main
waste generating areas found on campus such as the classrooms, hallways, cafeteria, the
brewery, winery, greenhouse, restaurants and culinary department. The main objectives of this
waste audit was to:
Determine the annual amount and composition of waste being generated on campus
To determine the amount of waste being captured within each waste stream.
To determine the diversion rate of the NOTL campus.
To assess the current waste management system and make recommendations for
improvement.
The waste audit was done in accordance with Regulations 102/94 and 103/94 which requires
educational institutions with more than 350 students to perform annual waste audits and
consequently implement waste reduction programs. Niagara College has continued to strive
towards its goal of 65% diversion rate, currently the NOTL campus is at 54.82% (NC Waste
Management Collection Report 2015-2016) and 65.63% when combined with data from the
waste audit. This activity was conducted by a group of sixteen students in the Environmental
Management Program (EMA) as part of a project within the Pollution Prevention course.
Summary of Results
The results of the waste audit revealed that the total annual landfill waste generated was
158,273.7kg, the total annual recyclable waste was 60959.2 kg and the total annual waste was
219232.9kg. The diversion rate based on the waste audit data was 27.81%. The capture rates
for the different waste streams varied from very high to very low. For aluminum food and
beverage cans (95.17%), newsprint (90.26%), cardboard (89.97%) and glass food and
beverage bottles (85.23%) were very high, whereas for boxboards (26.88%), #1 food and plastic
beverage bottles (15.77%) and fine paper (3.31%) the capture rates very extremely low. Based
on the results of the waste audit, several recommendations for improving the waste audit
process and for continuing to improve the capture and diversion rate of Niagara College were
documented in the report.
Table of Contents
Introduction ................................................................................................................................ 1
Facility Review and Operations .............................................................................................. 1
Summary of Relevant Regulations ......................................................................................... 1
Ontario Regulation 102/94 .................................................................................................. 1
Ontario Regulation 103/94 .................................................................................................. 1
Niagara College Environmental and Sustainability Objectives............................................. 2
Methodology .............................................................................................................................. 2
Pre-Waste Audit ..................................................................................................................... 2
Waste Audit ............................................................................................................................ 2
Waste Generating Areas ........................................................................................................ 2
Current Waste Management System ......................................................................................... 1
Four Stream Waste System .................................................................................................... 1
Other Types of Waste Collection and Disposal Systems ........................................................ 1
Results ....................................................................................................................................... 2
Total Landfill Waste ................................................................................................................ 2
Waste Generating Areas ........................................................................................................ 5
Total Recyclable Waste .......................................................................................................... 6
Waste Generating Areas- Recyclable Waste .......................................................................... 7
Armoury.................................................................................................................................. 8
Tim Hortons ............................................................................................................................ 9
Benchmark ............................................................................................................................10
Offices ...................................................................................................................................11
Co-op Offices ........................................................................................................................12
Washrooms & Locker Rooms ................................................................................................13
Laboratory Waste ..................................................................................................................14
Outdoor Commons ................................................................................................................15
Security Offices .....................................................................................................................16
Hallways & Classrooms .........................................................................................................16
Teaching Brewery .................................................................................................................18
Unlabelled .............................................................................................................................19
Greenhouse ..........................................................................................................................20
Fitness Center .......................................................................................................................21
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Winery ...................................................................................................................................22
Library ...................................................................................................................................23
Diversion and Capture Rates ....................................................................................................24
Diversion Rate .......................................................................................................................24
Capture Rate .........................................................................................................................24
Review of Additional Sources of Data .......................................................................................26
NC Waste Management Data Report 2015-2016 ..................................................................26
Limitations & Assumptions ........................................................................................................29
Recommendations ....................................................................................................................29
Source Reduction Recommendations....................................................................................29
Coffee cups........................................................................................................................29
Newsprints .........................................................................................................................30
Treatment Recommendations ...............................................................................................30
On-site Composting ...........................................................................................................30
Disposal of Waste Recommendations ...................................................................................30
Other Initiatives .....................................................................................................................30
Student and Employee Engagement ..................................................................................30
Waste Audit .......................................................................................................................31
Appendices ...............................................................................................................................32
Appendix A: Waste Audit Data ..............................................................................................32
Data Tables .......................................................................................................................32
Appendix B: Waste Audit Calculations ...................................................................................37
Diversion Rate ...................................................................................................................37
Capture Rate .....................................................................................................................37
Composition Calculation ....................................................................................................37
Annual Waste Calculation ..................................................................................................37
Averaging Waste Weight Calculation .................................................................................38
Waste Category Weight Calculation ...................................................................................38
Weekly Weight Total ..........................................................................................................38
Waste per Person ..............................................................................................................38
Appendix C: Waste Audit Government Forms .......................................................................39
Appendix D: Audit Photographs .............................................................................................68
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Introduction
Facility Review and Operations
A comprehensive, non-hazardous waste audit was completed for Niagara Colleges Niagara-onthe-Lake (NOTL) campus in compliance with Ontario Regulations between the dates of
February 16th to 20th, 2016. The campus is located at 135 Taylor Road in Niagara-on-the-Lake
and includes educational facilities such as the Wine Visitor and Education Centre, Culinary and
Teaching Winery and Brewery facilities. Approximately 3000 students are enrolled annually with
a staff workforce of around 500.The site is on a 68 acre property with a total of 21 waste
generating areas examined. This waste audit was carried out to:
Determine the annual amount and composition of waste being generated on campus.
To determine the amount of waste being captured within each waste stream.
To determine the diversion rate of the NOTL campus.
To assess the current waste management system and make recommendations for
improvement.
Summary of Relevant Regulations

Ontario Regulation 102/94
An annual waste audit is required by law under Ontario Regulation 102/94 to be conducted for
educational institutions where enrolment is above 350 persons. The waste audit must include
the composition of wastes generated from all areas of the campus and the extent to which
recycled or reused materials are present. Procedures and management policies regarding how
the waste was generated and how the waste is managed after its generation must also be
included.
Following the waste audit, a written waste reduction work plan which outlines strategies for
reducing, reusing and recycling wastes is required. The waste reduction work plan must be
implemented, include steps to communication the plan to employees and be posted in a highly
visible area for staff. The government documents is located in Appendix C.
Ontario Regulation 103/94
For educational institutions which enrol over 350 people and is located within a local
municipality that has a population of at least 5,000, a source separation program must be
implemented for the generated wastes.
Under O.Reg. 103/94, s.2, this program must include:
(a) The provision of facilities for the collection, handling and storage of source separated
wastes described in subsection (2) adequate for the quantities of anticipated wastes;
(b) Measures to ensure that the source separated wastes that are collected are
removed;
(c) The provision of information to users and potential users of the program,
(i) describing the performance of the program,
(ii) encouraging effective source separation of waste and full use of the program;
1
(d) Reasonable efforts to ensure that full use is made of the program and that the
separated waste is reused or recycled.
Niagara College Environmental and Sustainability Objectives
An objective of O. Reg. 102/94 is to have achieved a waste reduction and diversion target of
60% by 2008. Using that as a benchmark target, the Niagara College Sustainability Committee
adopted a goal of a 65% diversion rate for waste generation.
Methodology
Pre-Waste Audit
In preparation for this waste audit, all relevant laws and regulations, Ontario Regulations 102/94
and 103/94, were thoroughly reviewed. Research was carried out on prior waste audits in order
to better understand the waste management system currently in place at Niagara College
(NOTL) and to obtain baseline data on the schools various waste streams, diversion and
capture rates. The MOE waste classification system was reviewed by the auditing team to assist
in accurately identifying and classifying waste during the waste audit. Arrangements were made
with the maintenance staff to have the waste accurately labelled according to the waste
generating areas (WGA).
Waste Audit
Waste audit kits were collected from the laboratory which contained tongs, a scale, gloves and a
large white plastic container. A shared database was created to input all the data to be collected
from the waste audit and to calculate the required parameters. The waste audit was conducted
over a four day period with three other groups. First, all the bags for each WGA were weighed,
and the landfill waste was weighed separately from the recyclable waste. Approximately 10-15%
of each landfill and recyclable waste from each WGA was sorted and classified according to the
MOE classification system. Each waste class within each WGA was then weighed individually.
Data can be seen in Appendix A.
Waste Generating Areas
Armoury
Printing Shop
Cafeteria
Library
Tim Hortons
Boardroom and Departments Offices
Benchmark Restaurant
Laboratories
Greenhouse
Hallways & Classrooms
Winery
Washrooms, Change/Locker rooms
Health Center
Outside Commons
Fitness Center
Security
Spa Center
Co-op Office
Computer Labs
Unlabelled
Brewery
The Niagara College 2015-2016 Waste Collection Report was used to substantiate the data
collected over the four day audit. Both sets of data were combined and from this the diversion
and capture rate was calculated. Examples of calculations can be seen in Appendix B.
Current Waste Management System

Waste management at Niagara College (NC) has continued to evolve over the years in order to
reduce waste generation, improve efficiency in collecting and managing waste and ultimately to
continue to improve the schools diversion rate. In 2013 NC implemented a colour coded four
stream waste bin system. The bins are strategically located throughout the campus and each
have colourful signs with pictures and text which clearly identifies what should be placed in each
bin. This four stream waste system has helped to improve the schools diversion rate by getting
students and staff involved in properly sorting their waste and providing an easy and efficient
way waste sorting and collection system. For landfill and recycling, collections are billed and
picked-up per month while more specialty waste streams such as electronics or cooking oil, are
picked-up monthly to quarterly, depending on waste generated and necessity for pick-up.
Four Stream Waste System

Gray Bin collects recyclable paper waste such as all printing paper, newspaper, books, small
cardboard pieces, boxboard and shredded paper in plastic bags. Large cardboard and boxboard
are collected separately, compacted and hauled offsite to be processed and recycled for use.
Blue bins are used to collect all plastic containers #1-7, cardboard cans, metal cans, empty
aerosol cans, plastic bottles and jugs, cartons and drink boxes, glass jars and bottles, plastic
and foam containers. The green bin collects organic waste which includes, coffee grounds, fruit
and vegetable skins, meat, bones and other types of food. It is also used to collect Tim Hortons
cups, egg cartons and used paper napkins. Organic waste is collected in the green bins and
then taken offsite to be processed and used to make compost. The brown bin collects nonrecyclable plastics, food containers covered with grease and food residue, chips bags and other
garbage. The brown bins and are picked up by a waste haulage company and taken to the
landfill. Both blue and grey bin waste are picked up and taken to the Niagara Recycling Facility
where it is further sorted and processed to be recycled and re-used.
The Teaching Brewery and Winery has an on-site composting system, organic waste from the
beer and wine making process such as grape skin, seeds and hops are composted and the end
product is re-used as fertilizers. According to the NC Waste Collection Report 2015-2016,
23,329.63kg of organic waste was composted on-site.
Other Types of Waste Collection and Disposal Systems

Niagara College has an Air Cycle Corporation Bulb Eater which is used to safely dispose of
fluorescent light bulbs and renders them harmless. It uses a three stage process which reduces
fluorescent bulbs to 100% recyclable material and removes all harmful and hazardous gases
such as mercury vapor.
Electronics are collected in large bins in the loading dock area by the Facilities Management
Department (FMS). Once the bins are filled, they are picked up by a local e-waste company.
Nitrile gloves are collected in special containers in the laboratories and taken offsite to a
1
hazardous waste disposal facility.

Waste oil is collected from all kitchen facilities on campus and are stored in large containers
until they are picked up and taken offsite to be processed.
Battery collection is done in the administrative offices, lithium and other types of batteries are
collected in small receptacles. Once full, the batteries are taken to offsite to a hazardous waste
disposal site.
Cooking grease/waste oil is collected from all kitchen areas in the Armoury, the culinary
building, Benchmark restaurant and the cafeteria. These are collected in large drums in the
loading dock area and are then taken offsite to be processed.
Scrap metal collection is also done on campus, this is then sent offsite to be recycled.
Results
Total Landfill Waste
This is the total waste collected in the brown bins from all the waste generating areas combined.
The sorted landfill waste contained a lot of organic material and recyclable waste (Figure 1).
Approximately 64% of landfill waste was organic material, it also contained a fair amount of
recyclable plastics, cardboard and aluminum cans which were each found in smaller quantities.
The total landfill waste collected for the waste audit was 509.75kg and the calculated annual
total waste is 158,273.7kg. Figure 2 shows the weight for each waste class found in landfill
garbage, the heaviest weight was attributed to paper towels, followed by boxboard and
cardboards and then #1 plastic food and beverage containers.
PVC (#3) plastic piping, Spiral Containers

equipment and packaging
0.13%
Scrap
0.11%
PP (#5) plastic containers, Nitrile Metal
Gloves 0.26%
bottles and straws
0.32%
0.51%
Plastic Film
0.96%
Non-Recyclable Plastics
Polycoat
4.38%
Containers
Other (#7) plastic cases,
2.03%
displays, bottles and
containers
0.29%
Glass food and beverage

bottles/jars
Cardboard
1.00%
Twine
Newsprint
1.40%
Paper Food 0.43% Corks
0.12%
Aluminum food and
Plates &
0.07%
Fine paper
beverage cans
Steel food and beverage
Drink Tray Feminin
2.33%
0.17%
cans
0.18% Hygiene Polycoat food trays
0.14%
Products
0.93%
PET (#1) plastic food and
1.45%
beverage bottles
4.12%
Landfill Waste Composition
HDPE (#2) plastic jugs,

crates, totes and drums
0.75%
Non-Recyclable Paper
3.14%
Miscellaneous
Cutlery 1.83%
0.22%
Polystyrene (#6)
3.42%
Compostable
Cutlery
0.13%
Coffee Cups
8.35%
Aluminum
Foil
Clothing/textiles
0.16%
2.93%
Disposable
take out
food
packaging
3.17%
Organics
34.75%
Paper towels
14.56%
Printer cartridges
0.05%
Glossy magazines,
catalogues, flyers
0.37%
Boxboard shoe boxes,

cereal boxes, etc.
4.83%
Figure 1: The waste composition of landfill waste from all WGAs.
Total Landfill Weight For Each Waste Category

Organics
Paper towels
Coffee Cups
Boxboard shoe boxes, cereal boxes, etc.
PET (#1) plastic food and beverage bottles
Polystyrene (#6)
Disposable take out food packaging
Clothing/textiles
Fine paper
Polycoat Containers
Miscellaneous
Feminin Hygiene Products
Cardboard
Glass food and beverage bottles/jars
Plastic Film
Polycoat food trays
HDPE (#2) plastic jugs, crates, totes and drums
PP (#5) plastic containers, bottles and straws
Twine
Glossy magazines, catalogues, flyers
Nitrile Gloves
Other (#7) plastic cases, displays, bottles and containers
Scrap Metal
Cutlery
Paper Food Plates & Drink Tray
Aluminum food and beverage cans
Aluminum Foil
Steel food and beverage cans
Spiral Containers
Compostable Cutlery
Newsprint
PVC (#3) plastic piping, equipment and packaging
Corks
Printer cartridges
0
10000
20000
30000
40000
Total Landfill Waste (kg)
Figure 2: The weight of each waste class found in landfill waste.

4
50000
60000
Waste Generating Areas

Figure 3 shows the percentage of the total waste that each WGA comprised. Hallways and
classrooms contributed the highest percentage of landfill waste (24.26%), followed by the
unidentified WGA (unlabelled) (14.86%), cafeteria (11.53%) and outside (11.98%).
Landfill Waste WGA Composition

Armoury
2.88%
Unlabelled
14.86%
Security
0.80%
Brewery
1.92%
Cafeteria
11.53%
Tim Horton's
1.79%
Benchmark
Restaurant
0.79%
Greenhouse
1.08%
COOP office
0.12%
Winery
2.67%
Fitness Center
0.61%
Outside
11.98%
Library
9.67%
Boardroom and
departments offices
6.27%
Washrooms,
change/locker rooms
7.27%
Laboratories
1.51%
Hallways & classrooms
24.26%
Figure 3: The landfill waste composition of each WGA.
Total Recyclable Waste

The total recyclable waste collected in the blue and gray bins from all the waste generating
areas was mostly comprised of #1 & #5 food and beverage plastic bottles and containers, glass
food and beverage bottles and newsprint (Figure 4). The amount of waste collected for the audit
was 174.31kg and the calculated annual waste was 60959.2 kg.
PP (#5) plastic
containers, bottles
and straws
6.01%
Non-Recyclable
Plastic
Plastics
Film
1.30%
0.25%
0.27% Cutlery
Polycoat
Containers
3.37%
Recycling Composition
Coffee Cups
4.16%
Paper Food containers

3.89%
Cardboard
3.83%
Fine
paper
5.48%
0.08%
Clothing/textiles
0.82%
Disposable take
out food packaging
2.26%
Paper towels
3.64%
Boxboard
shoe
boxes,
cereal
boxes,
etc.
4.22%
Aluminum food and

beverage cans
3.19%
Glass food and

beverage bottles/jars
9.94%
Newsprint
6.34%
Organics
2.59%
Polystyrene (#6)
6.57%
PET (#1) plastic food

and beverage bottles
31.57%

0.21%
Figure 4: The composition of the recyclable waste found in all WGAs.
Waste Generating Areas- Recyclable Waste

Figure 5 shows the percentage of the total recyclable waste that each WGA comprised.
Hallways and classrooms had the highest amount of recyclable waste (61.90%), followed by the
unidentified WGA (unlabelled) (13.55%) and then cafeteria (10.83%).
Recycling Waste WGA Composition

Cafeteria
10.83%
Unlabelled
13.55%
Outside
4.22%
Spa Center
0.10%
Library
9.40%
Hallways and
classrooms
61.90%
Figure 5: The percentage of the total recyclable waste for each WGA.
Armoury
The Armoury is a student facility that serves as a pub and eatery and is also used to host
events. The composition of the waste found in the Armoury was mostly organic waste (32%),
polystyrene containers (14%) and polycoat containers (11%) (Figure 6). The amount of landfill
waste collected for the audit was 14.7kg and the calculated annual waste was 531.72 kg.
Armoury Landfill Waste

Steel food and
Polycoat food trays Cardboard
Fine paper
2.05%
beverage cans
Polycoat Containers
7.75%
2.95%
1.73%
11.66%
NonRecyclabl
e Plastics
1.02%
Other (#7) plastic

cases, displays,
bottles and
containers
2.05%

6.98%

4.29%
Miscellaneous
1.02%
Cutlery
2.05%
Compostable Cutlery
1.47%
Polystyrene (#6)
14.09%
Coffee Cups
3.52%
Disposable take out
food packaging
Paper towels
2.88%
2.24%
Organics
32.22%
Figure 6: The percentage composition of the landfill waste from the Armoury.
Tim Hortons
Tim Hortons is a food establishment that specializes in coffee and pastries. The amount of
waste collected for the waste audit was 9.12 kg and the calculated total annual waste was 329.7
kg. This was mostly comprised of paper towels (22.4%), non-recyclable paper (21.5%), #2
plastic jugs, crates and totes (Figure 7). It also contained a surprisingly low number of coffee
cups (3.92%) and high number of nitrile gloves (14%).
Tim Hortons Landfill Waste

Nitrile Gloves
14.01%
Cardboard
4.76%

14.01%
11.76%
Polystyrene (#6)
0.84%
Paper towels
22.41%
21.57%
Coffee Cups
3.92%
Disposable take out

food packaging
6.72%
Figure 7: The waste composition of landfill waste from Tim Hortons.
Benchmark
Benchmark is a popular on campus eating facility managed by the culinary department. It is
expected that their waste will comprise mainly of polycoat food containers and plastic and glass
food and beverage bottles. The waste collected from the WGA was 4.01kg and the calculated
total annual waste was 145.05 kg. It was comprised mostly of paper towels (69%), nonrecyclable plastics (8%) and coffee cups (5.4%) (Figure 8).
Benchmark Landfill Waste
Polycoat Containers
0.73%
PP (#5) plastic
Non-Recyclable Plastics containers, bottles and and beverage bottles
8.08%
straws
2.50%
1.32%
2.94%
Cutlery
0.59%
Polystyrene (#6)
1.32%
cereal boxes, etc.
3.96%
Coffee Cups
5.43%
Clothing/textiles
4.11%
Paper towels
69.02%
Figure 8: The waste composition of landfill waste from Benchmark.
10
Offices
Offices carry out a lot of administrative duties which include the use of computers, printers,
scanners, etc. Therefore, it is expected that their waste will comprise mostly of paper and
cardboard material. The landfill waste collected from the offices comprised mostly of boxboard
and cardboard (29.6%), paper towels (18.97%), organics (21.55%) and coffee cups (16.95%)
(Figure 9). The total landfill waste collected for this WGA was 31.97kg and the calculated annual
waste was 1156.22kg.
Office Landfill Waste

5.43%
Coffee Cups
17.33%
Newsprint
3.52%
Polystyrene (#6)
1.76%
Organics
22.03%
Disposable take out food

packaging
0.29%
Paper towels
19.38%
cereal boxes, etc.
30.25%
Figure 9: The waste composition of landfill waste from offices.
11
Co-op Offices
Figure 10 shows that this WGA is comprised mainly of cardboard (68%) and PET #1 plastic
(16%). The calculated annual waste was 38.93 kg and this WGA makes up 0.12% of the total
waste.
Co-op Office Landfill Waste

Coffee Cups
10.81%
Organics
5.41%

16.22%
Cardboard
67.57%
Figure 10: The waste composition of landfill waste from Co-op Office.
12
Washrooms & Locker Rooms

Niagara College (NOTL) has two washrooms on each floor of the main building and several
others located within the other buildings on campus. The washroom/locker room landfill waste
mainly contained paper towels (32%), feminine hygiene products (26.8%) and organics (17.5%)
(Figure 11). The total landfill waste collected was 37.04 kg.
Aluminum food and
beverage cans
0.29%
Washroom Landfill Waste

Cardboard
2.88%
Feminin Hygiene
Products
26.78%
Glass food and

beverage bottles/jars
4.51%

4.89%
Polystyrene (#6)
1.82%
Organics
17.47%
0.86%
Coffee Cups
5.47%

cereal boxes, etc.
1.15%
Disposable take out

food packaging
1.82%
Paper towels
32.05%
Figure 11: The waste composition of landfill waste from Washrooms.
13
Laboratory Waste
Niagara College laboratories uses many different types of chemicals many of which are
hazardous. Therefore waste chemicals and materials from the laboratory are collected
separately such as nitrile gloves and chemicals. The main components of the lab waste were
paper towels (38.9%), #1 plastic and food beverage containers (31.7%), #5 plastic food and
beverage containers (8.65%) and non-recyclable plastics (14.4%) (Figure 12).
Laboratory Landfill Waste

PP (#5) plastic containers,
bottles and straws
8.65%
Nitrile Gloves Fine paper

0.86%
1.15%

beverage bottles
31.70%
14.41%

cereal boxes, etc.
4.32%
Paper towels
38.90%
Figure 12: The waste composition of landfill waste from the laboratories.
14
Outdoor Commons
The waste collected from the outdoors primarily consisted of organics (27%), paper towels
(24%), non-recyclable plastics (14%) and coffee cups (10%) (Figure 13). The total waste
collected was 61.06kg.
Aluminum
food and
beverage cans
0.28%
Outsite Landfill Waste

Fine paper
6.00%
13.69%

bottles/jars
3.21%
2.70%
Polystyrene (#6)
1.40%
Coffee Cups
9.64%

packaging
6.26%
Organics
26.67%
Paper towels
23.74%

cereal boxes, etc.
6.42%
Figure 13: The waste composition of landfill waste from outside receptacles.
15
Security Offices
The waste collected from this WGA consisted mainly of cardboard (68%), #1 plastic food and
beverage bottles (16%) and coffee cups (11%) (Figure 14). The amount of waste collected was
4.09kg.
Security Landfill Waste

17.61%

10.30%
Coffee Cups
2.99%
Disposable take
out food packaging
0.66%
Paper towels
10.96%
Organics
50.50%

cereal boxes, etc.
6.98%
Figure 14: The waste composition of landfill waste from security.

The hallways collect much of the waste generated at Niagara College, based on the waste audit
this was mostly comprised of organics 60%, coffee cups (16%) and non-recyclable paper (5%)
(Figure 15). The amount of waste collected during the audit was 104.58 kg.
16
Polycoat
Containers
1.91%
PP (#5) plastic
containers,
bottles and
straws
0.32%
Hallways & Classrooms Landfill Waste

Nitrile Gloves
0.21%
Plastic Film
0.05%
Polycoat food trays

1.13%
Scrap Aluminum food and
beverage cans
Metal
0.01%
0.16%
1.82%
Miscellaneous
3.40%
Cardboard
1.03%
Fine paper
1.56%

0.87%
Polystyrene (#6)
1.72%
Non-Recyclable
Paper
5.20%
Coffee Cups
15.37%
Aluminum
Foil
0.58%
Clothing/textiles
0.00%
Disposable
take out
food
packaging Paper
2.96%
towels
1.50%
Organics
59.52%
Boxboard shoe
boxes, cereal boxes,
etc.
0.69%
Figure 15: The waste composition of landfill waste from hallways & classrooms.
17
Teaching Brewery
The Teaching Brewery is where students are educated in the intricate process of beer making.
Waste collected from the Teaching Brewery consisted mainly of organics (78%), twine (4.46%)
and plastic film (4.57%) (Figure 16). The amount of collected waste was 9.78kg.
Paper Food
Plates &
Plastic Film
Drink Tray
Polycoat
4.57%
1.83%
Containers
Spiral Twine
0.33%
PVC (#3) plastic Containers 4.46%
1.40%
piping,
Coffee
equipment and
Disposable
Cups
packaging
take out
2.26%
1.13%
food
Brewery Landfill Waste

Aluminum food and
beverage cans
0.86%
Cardboard
1.99%
Fine
paper
0.75%
PET (#1) plastic

food and
beverage bottles
0.22%
Polystyrene (#6)
3.60%
packaging
0.86%
Printer cartridges
0.48%
Paper towels
1.18%
Glossy magazines,
catalogues, flyers
2.80%
Organics
69.76%
Figure 16: The waste composition of landfill waste from the brewery.
18
HDPE
(#2)
plastic
jugs,
crates,
totes
and
drums
1.51%
Unlabelled
Unlabelled waste was not labelled by the maintenance staff, so the WGA that it originated from
is unknown. The highest waste class is organics (21%), followed by the paper towels (19%) and
then glass food and beverage bottles (12%) (Figure 17). The total waste collected from this area
was 23.49kg.
NonRecyclable
Plastics
1.67%
Polycoat
Containers
0.96%
Unlabelled Landfill Waste

Plastic Film Corks
0.72% 1.55%
Coffee Cups Miscellaneous

2.29%
3.82%
Cardboard
7.88%
Disposable take out

food packaging
0.84%
Fine paper
11.11%

bottles/jars
11.94%
Paper towels
18.51%
Glossy magazines,
catalogues, flyers
2.27%

cereal boxes, etc.
5.97%

bottles and straws
0.72%
Polystyrene (#6)
9.08%
Organics
20.66%
Figure 17: The waste composition of landfill waste from an unidentified/unlabeled

garbage bags.
19
Greenhouse
The waste collected from the greenhouse is 258.91kg which represent 1.08% of the total waste
collected in the college. The 3 major waste composition include; miscellaneous with 31%,
organics (38%) and paper towels (22%) (Figure 18).
Greenhouse Landfill Waste

4.09%
Miscellaneous
31.19%
Organics
37.62%
Coffee Cups
4.68%
Paper towels
22.42%
Figure 18: The waste composition of landfill waste from the greenhouse.
20
Fitness Center
The fitness center is responsible for the production of 141.52kg of waste which represent 0.61%
of annual waste collected in the College. The two major waste composition in the fitness center
waste generating area are paper towels (52%) and food organics (27%) (Figure 19).
Polycoat containers
1.60%
Coffee cups
5.13%
Fitness Center Landfill

Plastic film Polystyrene
4.49%
2.24%
Disposable take-out
food packaging
1.60%
Pet #1 Plastic food

and beverage
bottles
0.64%
Organics
26.60%
Boxboard, shoe
boxes, cereal boxes
5.77%
paper towels
51.92%
Figure 19: The waste composition of landfill waste from the Fitness Center.
21
Winery
614.46kg of waste is collected from the Winery and it represents 2.67% of waste collected in the
college. The major composition of the winery WGA are paper towels (22%), Clothing textile
(29%), organics (16%), PET #1 plastic food and beverage bottles (11%) (Figure 20).
Polycoat
PET #7 Plastic
containers
cases, display
1.19%
bottles
1.30% Non-recyclable
Non-recyclable paper plastics
1.74%
8.90%
Winery Landfill Waste

Nitrile gloves Fine paper
2.50%
2.82%
PET #1 Plastic food

10.86%
Polystyrene #6
0.22%
Miscellanneous
1.63%
Coffee cups
0.43%
Aluminium foil
0.22%
Organics
15.96%
Boxboard, shoe
boxes, cereal
boxes
0.65%
Clothing textile
29.21%
Paper towels
22.15%
Disposable take out

food packging
0.22%
Figure 20: The waste composition of landfill waste from the winery.
22
Library
2228.62kg of waste is collected in the library and it represents 9.67% of annual waste collected
in the entire campus. The 3 major composition of the waste is organics (35%), disposable take
out (14%) and coffee cups (19%) (Figure 21).
Plastic
film
3.15%
PP #5 (Plastic
containers)
1.38%
Library Landfill Waste
Fine paper
Aluminium food and
3.93%
beer cans
0.49%
Pet #1 Plastic,
food and beer
bottles
7.47%
Polystyrene #6
6.98%
NonPolycoat containers
recyclable
2.75%
Plastics
Compostable cups
0.79%
0.20%
Coffee Cups
18.98%
Others- Aluminium Foil

0.29%
Disposable take out

food packaging
13.96%
Organics
34.61%
Paper towels
2.46%
Boxboard, shoeboxes,
Cereal boxes
2.56%
Figure 21: The waste composition of landfill waste from the library.
23
Diversion and Capture Rates

Diversion Rate
The capture rate calculated based off of the compiled results from the waste audit was 27.81%
(Table 1). Waste audit data was then averaged with the NC Waste Management Data Report
2015-2016 to give a waste diversion rate of 65.63% (Table 2). Calculations examples can be
seen in Appendix B.
Table 1: Diversion rate of NOTL campus based on averaged annualized waste totals,
averaging audit totals with the Waste Management Data Report.
(kg)
158,273.7
Total Recycled
Waste (kg)
60959.2
Total Combined
Waste (kg)
219,232.9
Diversion Rate (%)

27.81
Table 2: Diversion rate of NOTL campus based on Waste Management Data Report
information with averaged annualized landfill waste and recycling cart data from the
waste audit.
(kg)
174,093.66
Total Recycled
Waste (kg)
332366.16
Total Combined
Waste (kg)
506,459.82
Diversion Rate (%)

65.63
Capture Rate
Capture rates were calculated for materials found in both landfill and recycling that were
recyclable. Materials that were found only in landfill or recycling that were not recyclable were
excluded from the calculations. Newsprint was found to have the highest capture rate at 95.16%
and #2 high density polyethylene was the lowest at 9.55%. The full results can be seen in the
table below and a graph has also been included (Figure 22).
Table 3: Capture rates of recyclable materials
Waste Category
Landfill Waste
Weight (kg)
Newsprint
Aluminum food
and beverage
cans
PP (#5) plastic
containers,
bottles and
straws
196.8
Recycling
Waste Weight
(kg)
3865.6
Total Combined
Weight (kg)
Capture Rate
(%)
4062.4
95.16%
265.7
1945.4
2211.0
87.98%
803.6
3664.8
4468.4
82.02%
24
Glass food and

beverage
bottles/jars
PET (#1) plastic
food and
beverage
bottles
Polycoat food
trays
Cardboard
Fine paper
Polystyrene (#6)
Boxboard shoe
boxes, cereal
boxes, etc.
Disposable
takeout food
packaging
HDPE (#2)
plastic jugs,
crates, totes
and drums
1582.5
6062.0
7644.6
79.30%
6526.9
19245.4
25772.3
74.67%
1467.7
2053.3
3521.0
58.32%
2223.7
3683.3
5411.7
2334.4
3338.5
4003.7
4558.2
7021.8
9415.4
51.21%
47.55%
42.52%
7643.7
2572.9
10216.6
25.18%
5016.5
1380.6
6397.1
21.58%
1188.9
125.5
1314.5
9.55%
25
Capture Rates
HDPE (#2) plastic jugs, crates, totes and drums
Polystyrene (#6)
Fine paper
Cardboard
Polycoat food trays
PET (#1) plastic food and beverage bottles
PP (#5) plastic containers, bottles and straws
Newsprint
0.00% 10.00% 20.00% 30.00% 40.00% 50.00% 60.00% 70.00% 80.00% 90.00%100.00%
Capture Rates (%)
Figure 22: Capture rates of recyclable materials found in both recycling and landfill.
Review of Additional Sources of Data

NC Waste Management Data Report 2015-2016
Based on the Niagara College Waste Management Data Report for 2015-2016, the
current diversion rate at the NOTL campus is 54.82%. The total waste generated at the
NOTL campus for the period 2015-2016 was 664,264.13kg which includes waste that is
reused (46,587.89kg), recyclable waste (162,662.26kg), organic waste (154,913.98kg)
and landfill waste (300,100kg). Figure 23 displays the amount comprised waste in
percentages in each waste category. The annual figures from this report were
significantly higher than that of the waste audit figures which were 18,438.28kg for landfill
waste and 6305 kg for recyclable waste and possibly more accurately captures the true
volume of waste generated overall and in each respective waste stream.
The report gives a detailed account of other types of waste not captured in the waste
audit which contributes to the overall waste generation on campus. These include
construction and demolition material (15,820kg), concrete (18,190kg), cooking oil
(20,587.89kg), cart recycling (110,947.2kg) and wood (3,850kg).
26
Table 4: Total annual waste for NOTL from Niagara College Waste Management
Data Report 2015-2016 from all waste streams.
Waste Stream
Annual Weight (kg)
Landfill Waste
284,280.00
Construction and Demolition
15,820.00
Cart Recycling
110,947.20
Organics
131,584.35
Electronics
404.00
Confidential Paper
5,301.06
Cardboard
39,000.00
Scrap Metal
3,160.00
Onsite Composting
23,329.63
Wood
3,850.00
Concrete
18,190.00
Organic Re-Use
26,000.00
Cooking Oil
20,587.89
TOTAL
682,454.13
27
NOTL Total Waste Composition

Total Re-Use
7.01%
Total Composting
23.32%
45.18%
Total Recycling
24.49%
Figure 23: Extracted from Niagara College Waste Management Data Report 20152016.
Table 5: Calculated diversion rate from Niagara College Waste Management Report
2015-2016.
Waste Stream
NOTL (KG)
300,100.00
Total Recycling
162,662.26
Total Composting
154,913.98
Total Re-Use
46,587.89
Total Diverted Material
364,164.13
Total Waste Generated 664,264.13

DIVERSION RATE
54.82%
28
Limitations & Assumptions
The waste audit was conducted over four days, which is a relatively short period
of time to accurately capture the waste composition of the NOTL campus. Waste
composition may vary over time depending on the different activities being carried
out on campus or the season.
Adverse weather was a limiting factor in how many days of waste sorting the
auditing team could do. The sorting activity was partially done outdoors during the
winter season and a snow storm eliminated one of the designated sorting days.
There may have been some students conducting the waste audit who have
limited knowledge of the MOE waste classification system and so waste may not
have been classified accurately.
There were garbage bags which were not labelled by the maintenance staff, so
the waste generating area (WGA) was unknown. It is also a possibility that the
maintenance staff may not have correctly identified and labelled the garbage bags
with the corresponding WGA.
The scales may not have been properly calibrated, so the weights recorded may
have been somewhat accurate. Also very small amounts of garbage could not be
weighed by the scales provided.
The data from the waste audit was merged with data from the 2016 NC Waste
Management Data Report. Therefore, the data was not a true representation of
the waste audit conducted by the EMA students.
When calculating capture rates, recyclable materials found in landfill, but not
recycling waste were excluded, as it is more likely that they were not found
because of the low sample size, other than they not being recycled at all.
Recommendations
Source Reduction Recommendations
Coffee cups
Coffee cups form a large portion of waste collected from the different waste generating
areas, the lids are PET #6 plastics which can be reused for other purposes. It is
recommended that the college begin to implement use of coffee mugs for students as this
will reduce the volume of coffee cups collected and the cost of hauling them. The college
should incorporate an information session to the colleges waste reduction strategies in
order to help in sensitizing the new students and imbibing the waste reduction strategy of
the college. It is also recommended that signage be placed around campus at
conspicuous places such that visitors to the college can ensure proper separation of their
wastes.
29
Newsprints
Digitization of School newsletter: the waste audit revealed that newsprints had a 95%
capture rate. Most students no longer read printed newsletter, therefore, it is
recommended that Niagara College replaces printed newsletters with an e-newsletter.
This could be published on the schools website and could also be sent to students
emails with their consent. This will eliminate all newsprint waste from the waste streams
and also eliminate the cost of printing newsletters.
Treatment Recommendations
On-site Composting
It is recommended that Niagara College, Niagara-on-the-Lake campus invest in an onsite composting technology to significantly save on hauling fees of the approximately
150,000kg of composted organic waste produced per year. A suggested technology is
the EnviroPure System which is a biodigester designed to handle large volumes of
organic waste by converting it to grey water within 24 hours. The system is designed to
continuously break down food waste mechanically using large shredders, after which it is
biologically broken down by natural organic nutrients under optimum conditions of
temperature, O2 concentration and pH. A key ingredient in the process is a BioMix
additive. This is a natural, non-toxic nutrient mixture of vitamins and amino acids that
helps to accelerate the growth of microorganisms thus hyper accelerating the food waste
decomposition process. It requires low amounts of electricity to operate and the BioMix is
automatically added to the system. No water is required as it can reuse the greywater as
an input.
Disposal of Waste Recommendations

It is recommended that waste bins for each waste group be separated and placed at
strategic points in the College with different colour codes. This can help in the reduction
of merging of different waste streams into one. Furthermore, it is suggested that cafeteria
employees be carried along on the colleges waste disposal strategies and their
importance in achieving this aim.
Other Initiatives
Student and Employee Engagement
It is recommended that waste ambassadors be selected amongst students for which a
co-curricular credit will be given to ensure compliance to the colleges waste reduction
strategies. Their responsibilities will be to inspect and direct students on the importance
of waste diversion and possible ways of reducing waste through modification of
behaviours or habits. For example, the purchase of a personalized mug by each student
will reduce the cost spent on coffee and reduce the quantity of coffee cups generated as
waste. It is recommended that staff at the college be given updates quarterly and targets
should be set on the quantity of waste cups to be collected throughout the college. This
will encourage conformance and help to determine if the target is being reached until
there is a total adherence in the college in respect of coffee cups.
Much of the student population at Niagara College are international students who may
not be knowledgeable in how to properly sort their waste in compliance with the rules and
regulations of Canada. Therefore orientation should include brief interactive workshops
and demonstrations where students are taught how to correctly use the four stream
30
waste system and properly sort their waste.

Instructional brochures with information on the four stream waste systems show, the
importance of properly sorting our waste and also instructs students on how to sort waste
could be emailed to all new students and staff at the start of each term.
Waste Audit
The waste audit activity may be easier for the students to carry out during the warmer
months of the year. Therefore, it is recommended that the waste auditing activity be
moved to the fall semester and completed during the month of October, this may help to
improve the accuracy and efficiency of the process.
31
Appendices
Appendix A: Waste Audit Data
Data Tables
Waste Audit Annualized Landfill Waste

Waste Generating Area
Annual Total (kg)
Annual Percent
Composition
Armoury
930.51
2.88%
Cafeteria
3,721.11
11.53%
0.00
0.00%
576.98
1.79%
253.83
0.79%
Greenhouse
348.47
1.08%
Winery
860.25
2.67%
Health Center
0.00
0.00%
Fitness Center
198.13
0.61%
Spa Center
0.00
0.00%
Computer Stations
0.00
0.00%
3,120.07
9.67%
0.00
0.00%
2,023.39
6.27%
486.15
1.51%
Hallways & classrooms
7,828.34
24.26%
Washrooms, change/locker
rooms
2,344.64
7.27%
Classrooms (culinary)
Tim Horton's
Library
Printing Shop
Boardroom and
departments offices
Laboratories
32
Outside
3,865.11
11.98%
Co-op Office
38.93
0.12%
Security
258.90
0.80%
Brewery
618.76
1.92%
4,793.73
14.86%
930.51
2.88%
32,267.31
100.00%
Unlabelled
Armoury
Totals
Waste Audit Annualized Recycled Waste

Waste Generating Area
Annual Total (kg)
Annual Percent
Composition
1,188.15
10.83%
11.08
0.10%
Library
1,031.22
9.40%
6,791.17
61.90%
463.04
4.22%
1,486.61
13.55%
10,971.27
100.00%
Cafeteria
Spa Center
Outside
Unlabeled
Totals
Waste Audit Annualized Landfill Waste

Waste Material
Annual Total (kg)
Annual Percent
Composition
Aluminum food and

beverage cans
41.02
0.17%
Cardboard
343.34
1.40%
33
Fine paper
568.69
2.33%

bottles/jars
244.34
1.00%
Newsprint
30.38
0.12%

cans
34.18
0.14%

beverage bottles
1007.74
4.12%

183.57
0.75%
Polystyrene (#6)
835.56
3.42%
Organics
8491.10
34.75%

cereal boxes, etc.
1180.17
4.83%
Glossy magazines,
catalogues, flyers
89.89
0.37%
Paper towels
3557.48
14.56%
Printer cartridges
11.39
0.05%

packaging
774.54
3.17%
Clothing/textiles
715.29
2.93%
Aluminum Foil
39.25
0.16%
Coffee Cups
2041.05
8.35%
Compostable Cutlery
32.92
0.13%
Cutlery
54.44
0.22%
Miscellaneous
448.42
1.83%
768.47
3.14%
1071.04
4.38%
34

containers
71.40
0.29%
Polycoat Containers
496.78
2.03%
Plastic Film
233.45
0.96%

bottles and straws
124.07
0.51%
PVC (#3) plastic piping,

26.59
0.11%
Nitrile Gloves
78.49
0.32%
Scrap Metal
64.57
0.26%
Spiral Containers
32.92
0.13%
Paper Food Plates & Drink

Tray
43.04
0.18%
Corks
16.71
0.07%
Feminine Hygiene Products
353.22
1.45%
Twine
105.08
0.43%
Polycoat food trays
226.61
0.93%
Totals
24437.19
100.00%
Waste Audit Annualized Recycling Waste

Waste Material
Annual Total (kg)
Annual Percent
Composition
Aluminum food and

beverage cans
196.23
3.19%
Cardboard
235.48
3.83%
Fine paper
336.76
5.48%

bottles/jars
611.48
9.94%
35
Newsprint
389.93
6.34%

beverage bottles
1,941.29
31.57%

12.66
0.21%
LDPE (#4) plastic film
0.00
0.00%
Polystyrene (#6)
403.86
6.57%
Organics
159.52
2.59%

cereal boxes, etc.
259.53
4.22%
Paper towels
224.08
3.64%

packaging
139.26
2.26%
Clothing/textiles
50.64
0.82%
Coffee Cups
255.73
4.16%
Cutlery
5.06
0.08%
16.46
0.27%
79.76
1.30%
Polycoat Containers
207.12
3.37%
Plastic Film
15.19
0.25%

bottles and straws
369.67
6.01%
Paper Food containers
239.28
3.89%
Totals
24437.19
100.00%
36
Appendix B: Waste Audit Calculations
Diversion Rate

=

100%
+
=
10971.27
100%
10971.27 + 158273.66
= 27.81%
Capture Rate

+
100%
1946.4
& =
100%
1946.4 + 98.8
=
& = 95.17%
Composition Calculation

=
100%

30.38
=
100%
24437.19
= 0.12%
Annual Waste Calculation

=
1 365
7
1

0.0047
1 365
=
5224.5 103
/
7
1
= 930.51
37
Averaging Waste Weight Calculation

+ .
=
2
10971.27/ + 110947.2/
=
2
= 60959.2/
Waste Category Weight Calculation

= %
60959.2
=
3.83%
= 2334.4/
Weekly Weight Total

7
1
7
= 2.28/
1
= 15.95/
Waste per Person

=
23.78
= (
) /5418.5
38
0.0047
/
Appendix C: Waste Audit Government Forms
Extracted from Niagara College Waste Management Data Report 2015-2016

Ministry of the Environment Waste Form
Report of a Waste Audit
Industrial, Commercial and Institutional Establishments
As required by O. Reg. 102/94
I.
This report must be prepared 6 months after becoming subject to O. Reg.

102/94 and a copy retained on file for at least five years after it is prepared,
and be made available to the ministry upon request.
For large construction and demolition projects, please refer to the forms
included with A Guide to Waste Audits and Waste Reduction Work Plans for
Construction and Demolition Projects as Required Under Ontario Regulation
102/94 (revised July 2008)
GENERAL INFORMATION
Name of Owner and/or Operator of Entity(ies) and Company Name:

Niagara College
Name of Contact Person:
Telephone #:
Email address:
Taryn Wilkson, Sustainability Coordinator 905-735-2211 Ext.
tawilkinson@niagaracollege.ca
7421
Street Address(es) of Entity(ies):
135 Taylor Road
Municipality:
Niagara-on-the-Lake
Type of Entity
(check one)
Retail Shopping Establishments
Hotels and Motels
Retail Shopping Complexes
Hospitals
Office Buildings
Educational Institutions
x
Restaurants
Large Manufacturing Establishments
Note: O. Reg. 102/94 does not apply to multi-unit residential buildings.
II.
DESCRIPTION OF ENTITY
Provide a brief overview of the entity(ties):
39
Niagara College (NC) is a post-secondary institution established in 1967, primarily located the Niagara
Region between Welland and Niagara-on-the-Lake offering over 100 diploma, graduate certificate,
apprenticeship and Bachelors Degree programs for over 9,000 full-time students. Niagara-on-thelake, specifically offers programs in environmental studies, winery and viniculture, brewing,
landscaping and greenhouse, culinary, spa and salon, and business. School populations can fluctuate
from 5500-5000 students and employees in the fall and winter semesters to 2500 in the summer
semester. Outside of the main campus, the Niagara-on-the-Lake property also contains the Teaching
Brewery, Wine Visitor and Education Center, Greenhouse, and the Benchmark restaurant. Together,
the campus produces a wide variety of wastes that are continually managed into more sustainable
fashions by NC Sustainability.
The following waste generating areas have been identified for the Niagara-on-the-Lake campus:
Armoury
Cafeteria
Tim Hortons
Greenhouse
Winery
Health Center
Fitness Center
Spa Center
Computer Stations
Library
Printing Shop
Boardroom & Offices
Laboratories
Washrooms
Outside
Coop Office
Security
Brewery
Unlabeled
III.
HOW WASTE IS PRODUCED AND DECISIONS AFFECTING THE PRODUCTION OF WASTE
For each category of waste that is produced at the entity(ies), explain how the waste will be produced and
how management decisions and policies will affect the production of waste.
How Is the Waste Produced and What Management
Categories of Waste
Decisions/Policies Affect Its Production?
Generated by customers eating inside restaurant.
Example: Disposable Food Packaging
Food packaging is used for health reasons. Reusable
40

Cardboard
Fine paper
Newsprint

PET (#1) plastic food and beverage
bottles
HDPE (#2) plastic jugs, crates, totes and
drums
Polystyrene (#6)
Organics
Glossy magazines, catalogues, flyers

Wood
mugs for customers consuming coffee/tea inside

restaurant is being reviewed.
Generated by staff and students from purchase of goods at
school and/or brought from off-site and disposed of on
campus.
Generated by product packaging from suppliers of goods
to the college.
Generated by staff and students for administrative and
classroom uses, purchased either on-site or brought from
outside the college.
school and/or brought from home and disposed of on
campus.
Generated by staff and students from purchase or
acquisition of newsprint at school and/or brought from offsite and disposed of on campus.
campus.
campus.
campus.
campus.
Generated from packaging by food services purchased by
staff and students and/or brought from off-site and
disposed of on campus.
campus. Also generated by culinary, greenhouse, winery,
brewery programs, as well as food services on campus.
Generated by staff and students from food services and/or
food packing from on-site purchase and/or brought from
off-site and disposed of on campus.
Generated by staff and students from purchase or
acquisition of magazines, catalogues or flyers at school
and/or brought from off-site and disposed of on campus.
Generated from on-site landscaping and a result of skids
breaking.
41
Steel
Drywall
Skids
Paper towels
Printer cartridges
IT equipment/audio-visual equipment
Furniture
Building/renovation material
Cell phones
Diapers
Clothing/textiles
Other:
Aluminum Foil
Ceramic
Coffee Cups
Cooking Oil
Compostable Cutlery
Cutlery
Electronics
Medication
Miscellaneous
Generated by on-site construction and maintenance

activities.
Drywall waste can be generated by on-site construction
and maintenance activities.
Skid waste can result from supplier delivery of goods.
Generated through various cleaning and food-related
activities including being a napkin replacement and
janitorial cleaning.
Generated by end-use dispose of ink cartridges when
printers have used all their ink.
Generated from disposal of old and/or broken electronics.
Generated from disposal of old and/or broken furniture.
Steel can be generated by on-site construction and
maintenance activities.
Generated by staff and students from purchase of food
goods at school and/or brought from off-site and disposed
of on campus.
Generated from improper disposal of cellphones on
campus.
Generated in washrooms from changing of babys diapers.
Generated from staff and students from on-site disposal of
textile and clothing goods which could be purchased from
the Bookstore, or brought from off-site and disposed of on
campus.
campus.
Generated from restaurant and/or culinary sources.
Generated by staff and students from purchase of coffee
and tea at school and/or brought from home and disposed
of on campus
Generated from food services and the culinary program.
Generated from use of compostable cutlery by staff and
students.
Generated from use of cutlery by staff and students.
Generated from disposal of old and/or broken electronics.
Generated from improper disposal of medication in
campus receptacles brought from off-site.
Generated by staff and students from on-site and off-site
activities.
42
Generated by staff and students from products such as,

napkins, soiled paper trays and wax-coated food
containers.
campus. Can be created from straws, food packaging and
product packaging.
Other (#7) plastic cases, displays,
bottles and containers
campus.
Polycoat Containers
Generated by staff and students from purchase of food
goods at school and/or brought from home and disposed
of on campus.
Plastic Film
Generated by staff and students from purchase of
packaged goods at school and/or brought from home and
PP (#5) plastic containers, bottles and
straws
campus.
PVC (#3) plastic piping, equipment and
packaging
campus.
Nitrile Gloves
Generated by staff and students working in the on-site
laboratories and/or field research outside the campus
buildings.
Scrap Metal
Drywall waste can be generated by on-site construction
and maintenance activities.
Spiral Containers
Generated by staff and students brought from home and
campus.
Corks
Generated from the opening of wine bottles purchased at
the winery and/or brought from home and disposed of on
campus.
Generated in washrooms.
Twine
Generated from on-site activities from landscaping,
greenhouse, winery, food services and culinary.
Polycoat Food Trays
campus.
Note: When completing this form, write n/a in the columns where the entity will not
produce any waste for a category of waste.
43
IV.
MANAGEMENT OF WASTE
For each category of waste listed below, indicate which waste items will be disposed or reused/recycled
and how each item will be managed at the entity(ies).
Category
Waste to be Disposed
Reused or Recycled Waste
Staff/clients may place in
Staff/clients place cans in
garbage bins
recycling receptacles.
Collection staff later collect
Example: Beverage cans
cans. Those in garbage are
disposed; those in recycling
receptacles are recycled.
Staff/students may place in Staff/students place cans in
garbage
or
designated garbage or designated recycling
Aluminum food and beverage
recycling bins.
bins. Staff then collect the bags
cans
and dispose of the waste in the
garbage compactor or recycling in
the recycling containers.
Staff/students may place in Staff place cardboard in cardboard
garbage
or
designated compactor to be collected for
Cardboard
recycling bins. Staff may also recycling.
place in cardboard compactors.
Staff/students may place in Staff/students place fine paper in
garbage
or
recycling bins.
Fine paper
Staff/students may place in Staff/students place glass bottles
garbage
or
designated and jars in garbage or designated
recycling bins.
recycling bins. Staff then collect the
bags and dispose of the waste in
bottles/jars
the
garbage
compactor
or
recycling
in
the
recycling
containers.
Staff/students may place in Staff/students place newsprint in
garbage
or
recycling bins.
Newsprint
Staff/students may place in Staff/students place cans in
garbage
or
recycling bins.
44

beverage bottles
HDPE (#2) plastic jugs, crates,

totes and drums
Staff/students may place in

garbage
or
designated
recycling bins.

garbage
or
designated
recycling bins.

garbage
or
designated
recycling bins.

garbage
or
designated
recycling bins.
Polystyrene (#6)
Organics
Boxboard shoe boxes, cereal

boxes, etc.

garbage
or
designated
compost bins.

garbage
or
designated
recycling bins.
45

Staff/students place #1 designated
plastic in garbage or designated
the
garbage
compactor
or
recycling
in
the
recycling
containers.
the
garbage
compactor
or
recycling
in
the
recycling
containers.
the
garbage
compactor
or
recycling
in
the
recycling
containers.
the
garbage
compactor
or
recycling
in
the
recycling
containers.
Staff/students place organics in
garbage or designated compost
garbage compactor or compost in
the compost containers.
Staff/students place boxboard in
garbage or designated recycling
Glossy magazines, catalogues,

flyers
Wood
Steel
Drywall
Skids
Paper towels
Printer cartridges
IT equipment/audio-visual
equipment
Furniture
packaging
Cell phones
Staff/students may place in Staff/students

place
glossy
garbage bins.
magazines, catalogues or flyers in
garbage bins. Staff then collect the
the
garbage
compactor
or
recycling
in
the
recycling
containers.
Staff/students may place in Staff/students place wood in
designated wood disposal designated wood disposal area,
area.
where it is then collected to be
recycled.
Staff/students may place in Staff/students place steel in
designated metal disposal designated metal disposal area,
area.
recycled.
Staff/students may place in Staff place drywall in waste
garbage bins.
dispose bins, which are collected
and placed in waste compactor.
Staff may place skids in Staff place skids in designated
designated wood disposal wood disposal area where it is then
area.
collected to be recycled.
Staff/students may place in Staff/students place paper towels
garbage
or
designated in garbage or designated compost
compost bins.
place
printer
garbage bins.
cartridges in waste dispose bins,
which are collected and placed in
waste compactor.
Staff may place in e-waste Staff place in e-waste storage area
storage area.
to be collected by local e-waste
collectors.
Staff may place in garbage Staff place in garbage loading
loading zone.
zone.
Staff may place in garbage Staff place in garbage loading
loading zone.
zone.
Staff/students may place in Staff/students place in waste
garbage bins.
storage area.
collectors.
46
Diapers
Clothing/textiles
Other:
Aluminum Foil
Ceramic
Coffee Cups
Cooking Oil
Compostable Cutlery
Cutlery
Electronics
Medication
Staff/students may place in Staff/students place diapers in

garbage bins.
waste dispose bins, which are
collected and placed in waste
compactor.
place
garbage bins.
clothing/textiles in waste dispose
bins, which are collected and
placed in waste compactor.
Staff/students may place in Staff/students place foil in garbage
garbage
or
designated or designated recycling bin. Staff
recycling bins.
then collect the bags and dispose
of the waste in the garbage
compactor or recycling in the
recycling containers.
Staff/students may place in Staff/students place ceramics in
garbage bins.
compactor.
Staff/students may place in Staff/students place coffee cups in
garbage
or
designated garbage or designated compost
composting bins.
Staff may empty cooking oil Staff empty cooking oil into grease
into grease containers or zones containers or zones designated for
designated for cooking oil.
cooking oil to be collected by
grease and cooking oil collectors.
Staff/students may place in Staff/students place compostable
garbage
or
designated cutlery in garbage or designated
composting bins.
compost bins. Staff then collect the
the garbage compactor or compost
in the compost containers.
Staff/students may place in Staff/students place cutlery in
garbage bins.
compactor.
storage area.
collectors.
Staff/students may place in Staff/students place medication in
garbage bins.
47
Miscellaneous

garbage bins.

garbage bins.

garbage bins.

displays, bottles and containers

garbage
or
designated
recycling bins.
Polycoat Containers

garbage
or
designated
recycling bins.
Plastic Film

garbage bins.

bottles and straws

garbage
or
designated
recycling bins.


garbage
or
designated
recycling bins.
48

compactor.
Staff/students place miscellaneous
wastes in waste dispose bins,
which are collected and placed in
waste compactor.
Staff/students
place
nonrecyclable paper in waste dispose
Staff/students
place
nonrecyclable plastics in waste
Staff/students place $7 plastic
products in garbage or designated
recycling bin. Staff then collect the
the
garbage
compactor
or
recycling
in
the
recycling
containers.
Staff/students
place
polycoat
containers
in
garbage
or
designated recycling bin. Staff then
collect the bags and dispose of the
waste in the garbage compactor or
recycling
in
the
recycling
containers.
Staff/students place plastic film in
compactor.
Staff/students place #5 plastic
the
garbage
compactor
or
recycling
in
the
recycling
containers.
Staff/students place #3 plastic
the
garbage
compactor
or
Nitrile Gloves
Staff/students may place used

gloves
in
garbage
or
designated recycling bins.
Scrap Metal

garbage or designated metal
recycling zone.
Spiral Containers

gloves
in
garbage
or

gloves
in
garbage
or
designated
recycling
or
composting bins.
Corks

gloves
in
garbage
or
designated
recycling
or
composting bins.

gloves in garbage bins.
Twine

gloves in garbage bins.
Polycoat Food Trays

gloves
in
garbage
or
49
recycling
in
the
recycling
containers.
Staff/students place nitrile gloves
in garbage or designated recycling
bin. Staff then collect the bags and
dispose of the waste in the garbage
compactor or recycling in the
recycling containers.
Staff/students place scrap metal in
designated metal disposal area,
recycled.
Staff/students
place
spiral
containers
in
garbage
or
designated recycling bin. Staff then
collect the bags and dispose of the
waste in the garbage compactor or
recycling
in
the
recycling
containers.
Staff/students place paper food
plates and drink trays in garbage or
designated compost or recycle
the
compost
containers
or
recycling
in
the
recycling
containers.
Staff/students place corks in
garbage or designated compost
Staff/students
place
feminine
hygiene products in waste dispose
Staff/students place twine in waste
Staff/students place polycoat food
trays in garbage or designated

the
garbage
compactor
or
recycling
in
the
recycling
containers.
Note: When completing this form, write n/a in the columns where the entity will not
produce any waste for a category of waste.
50
V.
ESTIMATED QUANTITY OF WASTE PRODUCED ANNUALLY

Estimated Amount of Waste Produced
kgs or tonnes (t)
Reused
Recycled
Generated
Categories of Waste
Aluminum food and beverage
cans
Cardboard
Fine paper
bottles/jars
Newsprint
cans
beverage bottles
crates, totes, drums
Polystyrene (#6)
Organics
Boxboard shoe boxes, cereal
boxes, etc.
Glossy magazines,
catalogues, flyers
Wood
Steel
Drywall
A
Base
Year
B *
Current
Year
C *
Change
(A-B)
6,916.7
2,211.0
4,705.7
24,919.7
43,558.2
3,440.1
7,021.8
18,638.5
-3,581.6
3,848.7
7,644.6
953.9
A
Base
Year
B *
Current
Year
C *
Change
(A-B)
0.0
0.0
0.0
Disposed
A
Base
Year
B *
Current
Year
C *
Change
(A-B)
A
Base
Year
B *
Current
Year
C *
Change
(A-B)
0.0
4,753.4
1,945.4
2,808.0
2,163.4
265.7
1,897.7
0.0
0.0
24,919.7
41,334.4
0.0
0.0
0.0
630.6
0.0
16,414.8
630.6
0.0
2,223.7
-2,223.7
0.0
3,683.3
-3,683.3
-3,795.9
0.0
0.0
0.0
2,162.9
6,062.0
-3,899.1
1,685.7
1,582.5
103.2
4,062.4
-3,108.5
0.0
0.0
0.0
813.5
3,865.6
-3,052.2
140.5
196.8
-56.3
2,825.1
221.4
2,603.7
0.0
0.0
0.0
2,825.1
0.0
2,825.1
0.0
221.4
-221.4
6,124.8
25,772.3
19,647.5
0.0
0.0
0.0
2,992.2
19,245.4
16,253.2
3,132.6
6,526.9
-3,394.2
2,041.8
1,314.5
727.4
0.0
0.0
0.0
1,283.3
125.5
1,157.7
758.6
1,188.9
-430.4
1,982.4
6,899.6
241,812.
3
0.0
9,415.4
188,160.
5
1,982.4
-2,515.8
0.0
0.0
0.0
0.0
62.7
4,158.1
45,317.9
2
62.7
-1,253.6
26,000.0
0.0
4,003.7
133,165.
8
0.0
5,411.7
0.0
1,898.1
2,741.5
170,494.
4
1,898.1
-1,262.2
53,651.8
0.0
0.0
26,000.0
54,994.7
-9,676.8
2,399.4
10,216.6
-7,817.2
0.0
0.0
0.0
2,399.4
2,572.9
-173.5
0.0
7,643.7
-7,643.7
793.1
582.2
211.0
0.0
0.0
0.0
652.7
0.0
652.7
140.5
582.2
-441.7
2,839.5
4,789.9
1,194.1
3,850.0
0.0
0.0
-1,010.5
4,789.9
1,194.1
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
2,839.5
4,789.9
0.0
3,850.0
0.0
0.0
-1,010.5
4,789.9
0.0
0.0
18.6
1,194.1
0.0
0.0
0.0
0.0
18.6
1,194.1
51
37,327.6
Skids
Paper towels
Printer cartridges
IT equipment/audio-visual
equipment
Furniture
packaging
Cell phones
Diapers
Clothing/Textiles
Other:
Aluminum Foil
Ceramic
Coffee Cups
Cooking Oil
Compostable Cutlery
Cutlery
Electronics
Medication
Miscellaneous
containers
Polycoat Containers
Plastic Film
bottles and straws
0.0
0.0
0.0
0.0
0.0
66.5
0.0
66.5
0.0
0.0
0.0
0.0
0.0
655.8
2,221.5
-1,565.7
7,220.5
23,040.9
73.8
0.0
17,386.0
-73.8
0.0
0.0
0.0
0.0
0.0
0.0
0.0
73.8
0.0
15,820.4
-73.8
7,876.3
25,262.4
0.0
1,063.6
0.0
1,063.6
0.0
0.0
0.0
1,063.6
0.0
1,063.6
0.0
0.0
0.0
0.0
19,120.9
0.0
15,820.0
0.0
3,300.9
0.0
0.0
0.0
0.0
0.0
0.0
0.0
173.4
0.0
0.0
0.0
173.4
0.0
18,947.5
0.0
15,820.0
0.0
3,127.5
1,263.6
1,454.4
-190.8
0.0
0.0
0.0
715.7
1,380.6
-664.9
547.9
5,016.5
-4,468.7
0.0
1,812.2
6,470.4
0.0
0.0
4,632.8
0.0
1,812.2
1,837.6
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
851.3
0.0
0.0
502.0
0.0
0.0
349.3
0.0
1,812.2
5,619.1
0.0
0.0
4,632.8
0.0
1,812.2
986.3
6,281.1
0.0
254.2
0.0
6,026.9
0.0
0.0
0.0
0.0
0.0
0.0
0.0
338.9
0.0
0.0
0.0
338.9
0.0
5,942.2
0.0
254.2
0.0
5,688.0
0.0
19,207.1
15,754.7
3,452.5
0.0
0.0
0.0
6,536.1
2,535.3
4,000.8
12,671.0
13,219.4
-548.3
8,747.0
20,587.9
1,892.0
20,587.9
0.0
0.0
0.0
0.0
0.0
0.0
3,278.9
213.2
263.4
404.0
0.0
2,904.3
163.2
7,727.6
11,840.9
-213.2
-263.4
-404.0
0.0
-2,904.3
-163.2
-4,448.7
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
4,977.2
-4,977.2
0.0
0.0
5,270.8
1,662.6
0.0
4,468.4
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
18,695.9
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
1,368.4
0.0
50.2
404.0
0.0
0.0
163.2
790.7
0.0
-50.2
-404.0
0.0
0.0
-163.2
577.7
0.0
0.0
0.0
0.0
0.0
0.0
1,910.5
213.2
352.6
0.0
0.0
2,904.3
4,977.2
6,936.9
-213.2
-352.6
0.0
0.0
-2,904.3
-4,977.2
-5,026.4
0.0
0.0
0.0
0.0
0.0
0.0
0.0
462.5
-462.5
-5,270.8
-1,662.6
0.0
0.0
0.0
0.0
0.0
0.0
807.2
0.0
2,053.3
150.6
-1,246.2
-150.6
0.0
0.0
3,217.5
1,512.0
-3,217.5
-1,512.0
-4,468.4
0.0
0.0
0.0
0.0
3,664.8
-3,664.8
0.0
803.6
-803.6
52

Nitrile Gloves
Scrap Metal
Spiral Containers
Paper Food Plates & Drink
Tray
Corks
Twine
Polycoat Food Trays
0.0
172.2
-172.2
0.0
0.0
0.0
0.0
0.0
0.0
0.0
172.2
-172.2
0.0
0.0
0.0
508.4
418.2
213.2
-508.4
-418.2
-213.2
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
508.4
418.2
213.2
-508.4
-418.2
-213.2
0.0
2,650.9
-2,650.9
0.0
0.0
0.0
0.0
2,372.1
-2,372.1
0.0
278.8
-278.8
0.0
0.0
0.0
2,169.8
172.2
2,287.7
680.6
1,467.7
-172.2
-2,287.7
-680.6
702.1
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
1,362.6
108.2
2,287.7
680.6
1,467.7
-108.2
-2,287.7
-680.6
-105.1
Total
39,683.9
127,473.
4
-92,829.7
1,892.0
46,587.9
-44,695.9
9,050.6
12,184.2
3,273.1
153,271.
9
126,033.
8
39,683.9
Percent Change (total C

-96.1%
-2362%
69.7%
-1811%
total A x 100 )
Note: When completing this form, write n/a in the Estimated Amount of Waste Produced column where the entity will not produce any waste for a category of
waste.
* Fill out these columns each year following the initial waste audit or baseline year to determine the progress that is being made by your waste reduction program.
53
VI.
EXTENT TO WHICH MATERIALS OR PRODUCTS USED OR SOLD BY THE ENTITY CONSIST OF

RECYCLED OR REUSED MATERIALS OR PRODUCTS
Please answer the following questions:
1.
Do you have a management policy in place that promotes the purchasing and/or use of
materials or products that consist of recycled and/or reused materials or products? If yes,
please describe.
The college currently does not and is part of a municipal purchasing management that
limits purchasing power.
2.
Do you have plans to increase the extent to which materials or products used or sold*
consist of recycled or reused materials or products? If yes, please describe.
NC sustainability looks to continually improve recyclable material use and purchase as
well as reusing materials whenever possible.
* Information regarding materials or products sold that consist of recycled or reused
materials or products is only required from owner(s) of retail shopping establishments and
the owner(s) or operator(s) of large manufacturing establishments.
Please attach any additional page(s) as required to answer the above questions.
I hereby certify that the information provided in this Report of Waste Audit is complete and
correct.
Signature of authorized official:
Title:
Date:
54
Ministry of the Environment Waste Form

Report of a Waste Reduction Work Plan
Industrial, Commercial and Institutional Establishments
As required by O. Reg. 102/94
This report must be prepared 6 months after becoming subject to O. Reg. 102/94 and a
copy retained on file for at least five years after it is prepared, and be made available to
the ministry upon request.
I.
GENERAL INFORMATION
Name of Owner and/or Operator of Entity(ies) and Company Name:

Niagara College
Name of Contact Person:
Telephone #:
Email address:
Taryn Wilkinson
905-735-2211 Ext.
tawilkinson@niagaracollege.
7421
ca
Street Address(es) of Entity(ies):
135 Taylor Road
Municipality:
Niagara-on-the-Lake
Type of Entity
(check one)
Retail Shopping Establishments
Hotels and Motels
Retail Shopping Complexes
Hospitals
Office Buildings
Educational Institutions
x
Restaurants
Large Manufacturing Establishments
Note: O. Reg. 102/94 does not apply to multi-unit residential buildings.
II.
DESCRIPTION OF THE ENTITY
Provide a brief overview of the entity(ties):
55
Niagara College (NC) is a post-secondary institution established in 1967, primarily located the
Niagara Region between Welland and Niagara-on-the-Lake offering over 100 diploma,
graduate certificate, apprenticeship and Bachelors Degree programs for over 9,000 full-time
students. Niagara-on-the-lake, specifically offers programs in environmental studies, winery
and viniculture, brewing, landscaping and greenhouse, culinary, spa and salon, and business.
School populations can fluctuate from 5500-5000 students and employees in the fall and winter
semesters to 2500 in the summer semester. Outside of the main campus, the Niagara-on-theLake property also contains the Teaching Brewery, Wine Visitor and Education Center,
Greenhouse, and the Benchmark restaurant. Together, the campus produces a wide variety of
wastes that are continually managed into more sustainable fashions by NC Sustainability.
The following waste generating areas have been identified for the Niagara-on-the-Lake
campus:
Armoury
Cafeteria
Tim Hortons
Greenhouse
Winery
Health Center
Fitness Center
Spa Center
Computer Stations
Library
Printing Shop
Boardroom & Offices
Laboratories
Washrooms
Outside
Coop Office
Security
Brewery
Unlabelled
III.
PLANS TO REDUCE, REUSE AND RECYCLE WASTE
For each category of waste described in Part V of Report of a Waste Audit (on which this plan
is based), explain what your plans are to Reduce, Reuse and Recycle the waste, including: 1)
how the waste will be source separated at the establishment, and 2) the programs to reduce,
reuse and recycle all source separated waste.
Waste Category
(as stated in Part V
Source Separation and 3Rs Program
of your Report of
a Waste Audit)
Example:
Fine Paper 3Rs Program
56
fine paper (e.g.

from an office)
Reduce: Staff will be encouraged to print on both sides of each sheet.

Reuse: Discarded paper with print only on one side will be used for note
pads/scrap.
Recycle: Staff will be provided with instructions via email. Receptacles
will be provided beside each desk. Staff will empty receptacles into
centralized containers. Custodial staff will empty centralized containers
into bulk container at loading dock for collection by recycling company.
Aluminum food
Reduce: Encourage alternate drinks that use less energy intensive
and beverage cans materials
Reuse: N/A
Recycle: Recycle receptacles are strategically placed in high traffic
locations with graphic aid to help staff and students discern where their
cans should go. Custodians then bring recycling to the waste loading
dock for recycling collection.
Cardboard
Reduce: N/A
Reuse: Use cardboard boxes for storage where able.
cardboard should go. Custodians then bring recycling to the waste
loading dock for recycling collection. Also a cardboard compactor that
staff can bring their cardboard to for compaction and collection.
Fine paper
Reduce: Train staff to print double-sided. Encourage information to be
shared electronically.
Reuse: N/A
paper should go. Custodians then bring recycling to the waste loading
Glass food and
Reduce: Encourage staff and students to use re-usable bottles instead of
beverage
buying glass bottles.
bottles/jars
Reuse: Use glass bottles or jars for home applications.
bottles and jars should go. Custodians then bring recycling to the waste
loading dock for recycling collection.
Newsprint
Reduce: Limit the amount of newsprint materials to only areas where they
receive high use.
Reuse: Encourage newspapers to be returned when finished with.
newsprint should go. Custodians then bring recycling to the waste loading
Steel food and
Reduce: Staff and students will be encouraged to bring reusable
beverage cans
containers to transport food and drinks.
57
PET (#1) plastic

food and beverage
bottles
HDPE (#2) plastic

jugs, crates, totes,
drums
LDPE (#4) plastic

film
Polystyrene (#6)
Organics
Reuse: Steel cans can be converted into pots for gardening.

cans should go. Custodians then bring recycling to the waste loading
Reduce: Staff and students are encouraged to use reusable bottles.
Reuse: If staff and students do not own a reusable bottle, they will be
encouraged to continue to use the plastic bottle they purchased for future
drinks.
#1 plastics should go. Showing recycling symbol on the graphics could
help. Custodians then bring recycling to the waste loading dock for
recycling collection.
Reduce: Staff and students are encouraged to use reusable bottles and
containers.
Reuse: Staff and students will be encouraged to continue to use plastic
goods for other uses at home.
Reduce: Staff and students will be encouraged to purchase goods that
do not use excess amounts of plastic film. Additionally, retail outlets in the
school will be more aware of the packaging of their suppliers and demand
for less plastic use.
Reuse: N/A
Reduce: Staff and students are encouraged to use reusable containers
and cups.
Reuse: Staff and students will be encouraged to reuse products.
Reduce: N/A
Reuse: N/A
58
Boxboard shoe
boxes, cereal
boxes, etc.
Glossy magazines,
catalogues, flyers
Wood
Steel
Drywall
Skids
Paper towels
Printer cartridges
Recycle: Compost receptacles are strategically placed in high traffic

organics should go. Custodians then bring compost to the waste loading
dock for compost collection.
Reduce: Staff and students are encouraged to use reusable containers.
Reuse: N/A
Recycle: Paper recycle receptacles are strategically placed in high traffic
boxboard should go. Custodians then bring recycling to the waste loading
Reduce:Encourage the import of popular magazines only and approvals
for catalogues and flyers to be distributed.
Reuse: Have places for magazines to be shared.
Recycle: Paper recycle receptacles are strategically placed in high traffic
boxboard should go. Custodians then bring recycling to the waste loading
Reduce: N/A
Reuse: Encourage staff and students to take excess wood for carpentry
or at home use.
Recycle: Wood loading area receives wood from staff for collection.
Reduce: N/A
Reuse: N/A
Recycle: Metals have their own separate area to be collected.
Reduce: N/A
Reuse: N/A
Recycle: Drywall recyclers can be located and a collection area can be
set-up if enough drywall waste is generated to send to be recycled.
Reduce: N/A
Reuse: Skids can be redelivered to be reused by the suppliers. Broken
skids can be use as wood by any interested parties.
Recycle: Wood loading area receives wood from staff for collection.
Reduce: Hand dryers are installed in all school washrooms.
Reuse: N/A
Reduce: N/A
Reuse: N/A
Recycle: Printer cartridge recycling program could be set up at the college
for staff and students.
59
IT
equipment/audiovisual equipment
Furniture
Reduce: N/A
Reuse: Old equipment could be donated to the local community.
Recycle: E-waste is gathered into a designated area for collection.
Reduce: N/A
Reuse: Old furniture can be donated to the local community.
Recycle: N/A
Building/renovation Reduce: N/A
material
Reuse: Excess materials can be donated to local contractors or the
community.
Recycle: N/A
Disposable take
out food packaging Reuse: Staff and students can be encouraged to reuse containers for
home storage.
Recycle: Garbage and recycle receptacles are strategically placed in
high traffic locations with graphic aid to help staff and students discern
where their packaging should go. Custodians then bring recycling and
garbage to the waste loading dock for recycling and garbage collection.
Cell phones
Reduce: N/A
Reuse: N/A
Diapers
Reduce: N/A
Reuse: N/A
Recycle: N/A
Clothing/Textiles
Reduce: N/A
Reuse: Encourage clothing donations.
Recycle: N/A
Other:
Aluminum Foil
Reduce: Staff and students are encouraged to use reusable containers
for food storage.
Reuse: N/A
aluminum foil should go. Custodians then bring recycling to the waste
Ceramic
Reduce: N/A
Reuse: Ceramics can be used for arts and crafts in the local community,
depending on what type of ceramics.
Recycle: N/A
Coffee Cups
Reduce:Encourage the use of reusable cups and encourage Tim Hortons
to give discounts for the use of reusable mugs.
Reuse: N/A
60
Cooking Oil
Compostable
Cutlery
Cutlery
Electronics
Medication
Miscellaneous
Non-Recyclable
Paper
Non-Recyclable
Plastics
Other (#7) plastic
cases, displays,
bottles and
containers
Polycoat
Containers
Plastic Film
Reduce: N/A
Reuse: Collected by local waste manger company to process and reuse.
Recycle: N/A
Reduce: Staff and students are encouraged to bring their own cutlery.
Reuse: N/A
Reduce: Staff and students are encouraged to bring their own cutlery.
Reuse: N/A
Recycle: N/A
Reduce: N/A
Reuse: Old electronics can be donated to the local community.
Reduce: N/A
Reuse: N/A
Recycle: N/A
Reduce: N/A
Reuse: N/A
Recycle: N/A
Reduce: Encourage use of recyclable paper.
Reuse: N/A
Recycle: N/A
Reduce: Encourage plastics used to be recyclable plastics.
Reuse: N/A
Recycle: N/A
containers.
Reuse: Encourage secondary uses for used products.
#7 plastic should go. Showing recycling symbol on the graphics could
Reuse: N/A
containers should go. Custodians then bring recycling to the waste
61
PP (#5) plastic
containers, bottles
and straws
PVC (#3) plastic

piping, equipment
and packaging
Nitrile Gloves
Scrap Metal
Spiral Containers
Paper Food Plates

& Drink Tray
Corks
Reuse: N/A
Recycle: N/A
containers.
Reduce: N/A
Reuse: N/A
Recycle: Nitrile glove recycling is available to students and staff in the
laboratories.
Reduce: N/A
Reuse: N/A
Recycle: Metals have their own separate area to be collected.
Reduce: N/A
Reuse: N/A
spiral containers should go. Custodians then bring recycling to the waste
Reuse: N/A
Recycle: Recycle and compost receptacles are strategically placed in
high traffic locations with graphic aid to help staff and students discern
where their paper products should go. Custodians then bring recycling
and compost to the waste loading dock for recycling and compost
collection.
Reduce: N/A
Reuse: N/A
62
Feminine Hygiene
Products
Twine
Polycoat Food
Trays
IV.
Reduce: N/A
Reuse: N/A
Recycle: N/A
Reduce: N/A
Reuse: N/A
Recycle: N/A
Reuse: N/A
containers should go. Custodians then bring recycling to the waste
RESPONSIBILITY FOR IMPLEMENTING THE WASTE REDUCTION WORK PLAN
Identify who is responsible for implementing the Waste Reduction Work Plan at your
entity(ies). If more than one person is responsible for implementation, identify each person
who is responsible and indicate the part of the Waste Reduction Work Plan that each person
is responsible for implementing.
Name of Person
Responsibility
Telephone #
Taryn Wilkinson
Sustainability Coordinator
905-735-2211 ext.
7421
V.
TIMETABLE FOR IMPLEMENTING WASTE REDUCTION WORK PLAN
Provide a timetable indicating when each Source Separation and 3Rs program of the Waste
Reduction Work Plan will be implemented.
Source Separation
Schedule for Completion
and 3Rs Program
Example:
Deskside receptacles and centralized containers to be purchased in
Fine Paper 3Rs
March. New collection contract for recycling to be arranged for April
Program
Kick off for program and instructions to staff regarding 3Rs program
to occur in April OR
3Rs Program currently in place.
Plastics 3Rs Program 3Rs Program currently in place.
Glass Recycling
Program
Paper Recycling
Program
Wood Recycling
Program
Metal Recycling
Program
63
E-Waste Recycling
Program
Cardboard Recycling
Program
Aluminum Recycling
Program
Printer Cartridges
Recycling Program
Cooking Oil Recycling
Program
Coffee Cups
Reduction Program
Nitrile Gloves
Recycling Program
Reusable Cutlery
Program
Building/Renovation
Material Recycling
Program
VI.

COMMUNICATION TO STAFF, CUSTOMERS, GUESTS AND VISITORS
Explain how the Waste Reduction Work Plan will be communicated to employees, customers,
tenants, guests/visitors and students:
The Office of Sustainability continually works to improve and increase awareness through
outreach and awareness events. Apart from outreach programs, the Office of Sustainability has
its own page on the Niagara College website to show initiatives and how they hope to be
achieved. They are also present in social media and can be easily contacted for any waste
inquires.
VII. ESTIMATED WASTEPRODUCED BY MATERIAL TYPE AND THE PROJECTED AMOUNT

Material
Categories
(as stated in
Part III)
Example:
Fine Paper
Estimated
Annual
Waste
Produced *
(kgs)
1.8 tonnes
Name of Proposed
3Rs Program
(as stated in Part III)
Fine Paper 3Rs

Program
64
Projections to Reduce,
Reuse or Recycle
Waste
(kgs)
Reduc
e
Reuse
200 kg
100 kg
Recyc
le
1.2
tonnes
Estimated
Annual
Amount to be
Diverted **
(%)
83
Aluminum food
and beverage
cans
Cardboard
Fine paper
Glass food and
beverage
bottles/jars
Newsprint
Steel food and
beverage cans
PET (#1)
plastic food
and beverage
bottles
HDPE (#2)
plastic jugs,
crates, totes,
drums
LDPE (#4)
plastic film
Polystyrene
(#6)
Organics
Boxboard shoe
boxes, cereal
boxes, etc.
Glossy
magazines,
catalogues,
flyers
Wood
Steel
Drywall
Skids
2211
4558
7022
7645
4062
221
Aluminum Recycling
Program
Cardboard Recycling
Program
Fine paper Recycling
Program
Glass Recycling
Program
Paper Recycling
Program
Metal Recycling
Program
Plastics 3Rs Program
25772
221
1751
89
456
2101
56
702
3005
53
764
5456
81
406
3479
96
22
10
2577
17321
77
131
113
19
942
3603
48
5658
28600
1423
13
1022
2316
33
58
10

1314
0
9415
56576
10217
582
0
0
0
0

Organics Composting
Program
Boxboard Recycling
Program
Glossy Paper
Recycling Program
Wood Recycling
Program
Steel Recycling
Program
Drywall Recycling
Program
Skid Recycling
Program
65
Paper towels
Printer
cartridges
IT
equipment/audi
o-visual
equipment
Furniture
Building/renov
ation material
Disposable
take out food
packaging
Cell phones
Diapers
Clothing/Textil
es
Other:
Aluminum Foil
Ceramic
Coffee Cups
Cooking Oil
Compostable
Cutlery
Cutlery
Electronics
Medication
Miscellaneous
NonRecyclable
Paper
25262
74
0
0
6397
0
0
5135
Paper Towel
Reduction Program
Printer Cartridges
Recycling Program
E-Waste Recycling
Program
Furniture Recycling
Program
Building/Renovation
Material Recycling
Program
Reusable Container
Program
E-Waste Recycling
Program
N/A
Clothing/Textiles
Recycling Program
0
254
0
15755
0
213
403
0
0
2904
5140
2526
1999
18
10
640
1243
29
513
452
19
#DIV/0!
0
Aluminum Recycling
Program
Ceramic Recycling
Program
Coffee Cups
Reduction Program
Cooking Oil
Recycling Program
Reusable Cutlery
Program
Reusable Cutlery
Program
E-Waste Recycling
Program
N/A
N/A
Paper Alternatives
Program
66
25
10
1575
2282
24
21
10
40
45
21
0
290
0
0
0
0
0
10
514
147
13
NonRecyclable
Plastics
Other (#7)
plastic cases,
displays,
bottles and
containers
Polycoat
Containers
Plastic Film
PP (#5) plastic
containers,
bottles and
straws
PVC (#3)
plastic piping,
equipment and
packaging
Nitrile Gloves
Scrap Metal
Spiral
Containers
Paper Food
Plates & Drink
Tray
Corks
Feminine
Hygiene
Products
Twine
7728
Plastic Alternative
Program
773
712
19
46
10
527
1848
45
166
136
18
447
3298
84
17
10
51
10
42
10
21
10
265
2135
91
11
10
229
10

462
5271
1663
Reusable Containers
Program
Plastic Alternatives
Program
4468
172
508
418
213
2651
108
Nitrile Gloves
Recycling Program
Metal Recycling
Program
Spiral Containers
Recycling Program
Reusable Containers
Program
Corks Compost
Program
N/A
2288
Twine Recycling
68
0
0
10
Program
Polycoat Food
Reusable Container
1468
147
0
0
10
Trays
Program
*
Estimated Waste Produced = Waste Diverted (3Rs) + Waste Disposed
**
Estimated Waste Diversion Rate = Amount of Waste Diverted (3Rs) Estimated Waste
Produced x 100%
681
67
I hereby certify that the information provided in this Waste Reduction Work Plan is complete
and correct.
Signature of authorized
official:
Title:
Date:
Appendix D: Audit Photographs
68
69
70
71
72
73
74
75

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2016

To determine the diversion rate of the NOTL campus.

To determine the diversion rate of the NOTL campus.

Summary of Relevant Regulations

Waste Generating Areas

Boardroom and Departments Offices

Hallways & Classrooms

Washrooms, Change/Locker rooms

Current Waste Management System

Four Stream Waste System

Other Types of Waste Collection and Disposal Systems

hazardous waste disposal facility.

PVC (#3) plastic piping, Spiral Containers

Glass food and beverage

Landfill Waste Composition

HDPE (#2) plastic jugs,

Boxboard shoe boxes,

Figure 1: The waste composition of landfill waste from all WGAs.

Total Landfill Weight For Each Waste Category

Total Landfill Waste (kg)

Figure 2: The weight of each waste class found in landfill waste.

Waste Generating Areas

Landfill Waste WGA Composition

Figure 3: The landfill waste composition of each WGA.

Total Recyclable Waste

Paper Food containers

Aluminum food and

Glass food and

PET (#1) plastic food

HDPE (#2) plastic jugs,

Figure 4: The composition of the recyclable waste found in all WGAs.

Waste Generating Areas- Recyclable Waste

Recycling Waste WGA Composition

Armoury Landfill Waste

Other (#7) plastic

PET (#1) plastic food

HDPE (#2) plastic jugs,

Tim Hortons Landfill Waste

HDPE (#2) plastic jugs,

Disposable take out

Figure 7: The waste composition of landfill waste from Tim Hortons.

Benchmark Landfill Waste

Figure 8: The waste composition of landfill waste from Benchmark.

Office Landfill Waste

Disposable take out food

Figure 9: The waste composition of landfill waste from offices.

Co-op Office Landfill Waste

PET (#1) plastic food

Washrooms & Locker Rooms

Washroom Landfill Waste

Glass food and

PET (#1) plastic food

Boxboard shoe boxes,

Disposable take out

Figure 11: The waste composition of landfill waste from Washrooms.

Laboratory Landfill Waste

Nitrile Gloves Fine paper

PET (#1) plastic food and

Boxboard shoe boxes,

Outsite Landfill Waste

Glass food and beverage

Disposable take out food