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Energy Efficiency Assessment

McGill Food and Dining Services continues its progress towards more sustainable business practices and our latest project is the “Energy Efficiency Assessment.” 

In collaboration with students research ENVR 401 and the Sustainability Project Fund (SPF), we aim to determine ways to increase our energy efficiency in two dining halls, Royal Victoria College and Bishop Mountain Hall. 

The plan is to reduce our greenhouse gas (GHG) emissions from energy, water and solid waste and develop strategies for continuity and institutionalize a cyclic assessment. 

Students supervised by staff will conduct audits on three main components: 

  • energy use
  • water use
  • solid waste

The energy assessment  will identify technical specs of all equipment running on electricity, steam or natural gas whether it is used for food processing or not.  In addition, the frequency and time of equipment usage will be determined. The water assessment will identify water consuming equipment and activities as well as estimate the frequency and time of use of this equipment.

The waste assessment which will be handled in collaboration with Building Services, will identify strategies to improve current waste diversion rate through the identification of additional recycling opportunities and educational initiatives.  A consulting firm will assist in the data collection.

The results of the three audits will be translated into equivalent greenhouse gas emissions using Carbon Solve software for reporting.

Overall the research will suggest technical and behavioural recommendations to increase energy efficiency.  As well as to create tools to achieve the creation of culture or atmospheres that promotes sustainability.

The project will be launched in March 2013 and we hope to be able to share the results with you in the next few months.