Follow these tips on campus to help the planet:
- Recycle almost everything! Use the blue boxes on campus.
- Save money and paper. Print your assignments double sided.
- Walk, bike, or take public transportation to reduce emissions from vehicle use.
- Take only what you need! Don’t grab a handful of napkins if you only need one or two.
- Bring your reusable water bottle or coffee mug to class.
- Check out the environmental products and labels at MacEwan Bookstores and Convenience Stores.
- Get the latest technology and borrow an iPad from the library to reduce your need to print readings or assignments.
- Use nontoxic, biodegradable supplies.
Green your visit to our campuses:
- Book a meeting or conference in the Robbins Health Learning Centre, which has been built to LEED Silver Standard.
- Stay at the Student Residence, built to LEED Certified Standard and eliminate transportation to your meetings.
- Arrive with public transportation.
- Use our catering and ask about sustainable options, such as regional food.
- Discard waste and recyclables in their proper bins.
Our students are doing it, and you can too:
- Stop idling. A minute or less is best! The best way to warm up your vehicle is by driving it. Dress for the weather to keep warm and keep a window scraper in your car.
- Find a buddy to carpool with.
- Turn off your computer at the end of the workday.
- Save it to PDF - when you go to hit print, chose Adobe Printer and save paper.
- Use a reusable mug for coffee, tea or water.
- Purchase paper that is FSC (Forest Stewardship Council) certified, which guarantees that the wood and paper products you purchase come from healthy forests and communities.
- Set up a conference call for colleagues off your home campus to reduce transportation-related emissions.
- Reduce the amount of “SWAG” or “Stuff We All Get” at workshops, meetings, seminars, or retreats.
- Pack a waste-free lunch.
- In an office kitchen, make sure it is turned all the way off
- Order local/regional diet for your next meeting, workshop, or conference from in-house catering staff.
