{"id":2774,"date":"2018-10-17T14:43:05","date_gmt":"2018-10-17T18:43:05","guid":{"rendered":"https:\/\/www.porticomagazine.ca\/?p=2774"},"modified":"2020-10-28T14:40:15","modified_gmt":"2020-10-28T18:40:15","slug":"sustainable-solutions","status":"publish","type":"post","link":"https:\/\/porticomagazine.ca\/2018\/10\/sustainable-solutions\/","title":{"rendered":"Sustainable Solutions"},"content":{"rendered":"

How U of G is helping rid the world of plastic<\/h2>\n

\u201cThrowaway Living\u201d: That was the headline on a 1955 Life magazine story celebrating the plastics revolution. In a photograph, smiling family members stand with upraised arms to welcome a rain of bowls, cups, straws, trays and other items. Jump to 2018, and you get a different picture. Reprinted this past summer in a story called \u201cPlanet or Plastic?\u201d in National Geographic, that decades-old celebratory photo jars against more sobering shots: waste dumps, plastic recycling facilities, bottles choking a Madrid fountain during an art installation about the environmental impact of disposable plastics. In less than the average human lifetime, we\u2019ve gone from singing in the plastic rain to drowning in it.<\/p>\n

Some nine billion tons of plastic have accumulated on Earth mostly since the 1950s, with nearly seven billion tons\u2019 worth ending up as waste. Today\u2019s production adds almost 450 million tons a year, 40 per cent of it in single-use items, especially packaging. Much of that material will take centuries to break down. Meantime, it\u2019s accumulating on land and in our rivers, lakes and oceans. Plastic pollution \u2013 the theme of this year\u2019s Earth Day \u2013 poses a hazard to living things of all kinds, including a now-iconic sea turtle found three years ago with a straw stuck in its nose. After a marine biologist\u2019s video went viral, the creature\u2019s plight spurred companies and governments to ban plastic straws.<\/p>\n

\"Prof.<\/a>
Prof. Bruce McAdams<\/figcaption><\/figure>\n

At the University of Guelph, PJ\u2019s Restaurant was ahead of the game. In 2011, the student-run campus dining room stopped providing plastic straws, just one of many environmental initiatives that earned the establishment both third-party LEAF certification and inclusion on a list of Canada\u2019s Greenest Restaurants for 2012. Prof. Bruce McAdams, School of Hospitality, Food and Tourism Management, displays a \u201cStraws Suck\u201d T-shirt designed by students in his restaurant operations course in 2011 whose life-cycle analysis of PJ\u2019s included the environmental impact of the enterprise. Referring to PJ\u2019s plastic straw ban \u2013 and a continued focus on plastics as part of his University of Guelph Sustainable Restaurant Project \u2013 McAdams says, \u201cIt\u2019s all part of our move to become more sustainable.\u201d<\/p>\n

That\u2019s the wider goal of research, teaching and institutional projects at U of G aimed at reducing or eliminating the use of fossil fuel-based plastics and finding alternatives to those materials for numerous applications on campus and off. \u00a0Various players from researchers to campus administrators aim to help curb plastic pollution and reduce reliance on petroleum-derived products that contribute to greenhouse gas emissions worldwide.<\/p>\n

\u201cWhat we\u2019re doing today is embedding the agri-food production cycle well within the bio-economy.\u201d<\/p><\/blockquote>\n

\"Prof<\/a>
Prof Amar Mohanty<\/figcaption><\/figure>\n

In what is arguably the University\u2019s signature project in this area, plant biologists, chemists and engineers in the Bioproducts Discovery and Development Centre (BDDC) are exploring plant-based alternatives to petroleum-derived plastics for numerous applications. The group designed the world\u2019s first fully compostable, single-serve coffee pod in 2015 as an alternative to millions of pods made with conventional plastics that end up in landfills. Now marketed by Toronto\u2019s Club Coffee in North America, South America and Europe, the pod is made from compostable coffee chaff, formerly a waste by-product from roasting beans. BDDC director Prof. Amar Mohanty \u2013 who is cross-appointed between the Department of Plant Agriculture and the School of Engineering \u2013 says, \u201cThis innovative coffee pod not only addresses issues of environmental sustainability but also helps reduce greenhouse gas emissions and dependence on non-renewable fossil fuels.\u201d<\/p>\n

The group is also looking at renewable car parts, packaging and a range of products that incorporate bio-based polymers as composites. During a visit this past summer by Catherine McKenna, federal minister of environment and climate change, University officials discussed the coffee pods as well as products from drinking straws to mulch films to tomato rings for the greenhouse industry, all made from bio-composites. Digging up plant-based bioproducts makes sense for a university whose roots lie in agriculture, says Malcolm Campbell, vice-president (research). \u201cWe have always been involved in mobilizing knowledge out of the academy and into the real world,\u201d he says. \u201cWhat we\u2019re doing today is embedding the agri-food production cycle well within the bio-economy, looking at capturing agricultural resources and using them in novel ways.\u201d Now 10 years old, the BDDC completed a $7-million expansion this year, bringing the facility to about 14,000 square feet in size. Researchers use a range of equipment to create composites and test their properties for potential applications.<\/p>\n

At an international conference held by the centre this past summer in Guelph, experts discussed bioplastics and bio-composites and the so-called circular economy intended to reduce waste and ensure environmental sustainability \u2013 what U of G president Franco Vaccarino calls \u201cone of the most pressing issues of our time.\u201d Unlike the \u201ctake-make-dispose\u201d model of the current linear economy, says Mohanty, \u201cthe circular economy is a system where nothing is wasted, and valuable materials destined for the landfill are put back into the economy without negative effects on people and the environment.\u201d (Along with other local groups, U of G is supporting a proposal to designate Guelph-Wellington as Canada\u2019s first circular food economy, intended to increase access to affordable, nutritious food, create new businesses and jobs, and turn food waste into new products.)<\/p>\n

Also based at the BDDC is a new project led by Prof. Manju Misra to develop and commercialize sustainable plastic packaging from recycled and renewable plastics as well as industrial and food waste. Earlier this year, U of G received $3.8 million from the provincial government for the project. \u201cOur innovative, sustainable packaging research is intended to reduce landfill bur-den, pollution and greenhouse gas emissions,\u201d says Misra, who is also cross-appointed between Engineering and Plant Agriculture.<\/p>\n

That project includes industry and government partners as well as other U of G faculty members. One is Evan Fraser, a professor in the Department of Geography, Environment and Geomatics, who plans to look at consumer attitudes toward alternative materials, specifically biodegradable, food-grade plastics used in packaging. \u00a0Those alternatives currently carry undesirable traits \u2013 brittle, opaque \u2013 inimical to use on grocery store shelves. They can also be costly. Disposable plastics are both convenient and cheap, says Fraser: \u201cSo much of our economy is predicated on not paying the full environmental cost of fossil fuels. We need ways of ensuring that we pay the full, long-term environmental cost of our lifestyles.\u201d He heads U of G\u2019s Arrell Food Institute (AFI), which was launched in 2017 and brings together campus researchers working to ensure sustainable global food production. He adds: \u201cThe challenge with food packaging is that, despite being polluting, it helps keep food safe to eat for longer. In some ways, there\u2019s a trade-off between environmental sustainability and food safety. \u00a0The thing that gets me excited is the potential to address that trade-off. Can we develop food-grade plastics that use biodegradable materials and keep food safe that consumers will accept?\u201d<\/p>\n

\u201cBagasse is all imported to Canada. How about a made-in-Canada product?\u201d<\/p><\/blockquote>\n

\"Prof-Maria-Corradini\"<\/a>
Prof Maria Corradini<\/figcaption><\/figure>\n

Helping to answer that question is partly the point of research by Prof. Maria Corradini, who will join U of G\u2019s Department of Food Science this fall as one of three newly appointed Arrell Food Chairs. Formerly at the University of Massachusetts-Amherst, she studies the use of edible coatings and biodegradable plastics for food packaging. Along with a Spanish colleague, she\u2019s assessing the sensitivity of molecular sensors to changes in the integrity of packaging materials, from increasing brittleness to higher water content. By indicating whether biodegradable packaging may be losing integrity, these probes may help prevent contamination or spoilage. She\u2019s also interested in real-time ways to convey that information to consumers. Imagine retrieving information on packaging integrity and food quality from those sensors using your mobile phone in the grocery store or in your pantry at home. \u201cEffectively determining the remaining shelf life of a product through real-time monitoring will have a huge impact on waste and safety,\u201d says Corradini.<\/p>\n

\"Prof-Loong-TakLim\"<\/a>
Prof Loong TakLim<\/figcaption><\/figure>\n

Food science professor Loong-Tak Lim, who is director of the Guelph Food Innovation Centre, also hopes to make food packaging greener. He\u2019s working with a Brampton, Ont., company that currently uses bagasse, the pulpy residue from sugar cane grown abroad, to make bowls, cups and takeaway containers used in restaurants and food service. Referring to wheat straw, or stalks left on Canadian farmers\u2019 fields after crop harvesting, he says, \u201cBagasse is all imported to Canada. How about a made-in-Canada product?\u201d Now he and School of Engineering professor Manickavasagan Annamalai aim to help the company test its production processes for using wheat straw in its products.<\/p>\n

This fall, they obtained a project grant from a sustainable engineering research fund established in early 2018 as part of a $5-million gift to U of G from the Barrett Family Foundation. Announced early this year on campus, that gift will also support a new Barrett Family Chair in Sustainable Food Engineering, Canada\u2019s first academic chair in the topic. Based in the School of Engineering and connected to the AFI, the chair is intended to find innovative ways to improve food processing, including better packaging and green technologies that will help prolong shelf life and reduce food waste.<\/p>\n

Besides conducting research projects intended to reduce plastics use, U of G is holding up a mirror to its own institutional practices. When students returned for the fall semester, they found a campus nearly free of plastic straws and bags. In a move that drew national media attention this past spring, U of G\u2019s Hospitality Services announced plans to remove the single-use products from its in-house retail and restaurant outlets. Ed Townsley, executive director of the department, estimates that the University will effectively divert 155,000 plastic bags and 175,000 plastic straws from landfills every year \u2013 what he calls \u201ca small but important change with a huge impact.\u201d Procurement manager Mark Kenny says on-campus franchises such as Starbucks and Booster Juice follow their own corporate policies and are exempt from the change, but \u201cwe\u2019re working with them to pull out straws.\u201d<\/p>\n

Widening the scope, Kenny says end consumers and point-of-sale outlets on campus account for only part of the plastic generated through his department. A much larger component is what he calls \u201cback of house.\u201d Food ingredients and products destined for preparation in dining halls and residence kitchens arrive on campus in plastic packaging for shipping convenience, increased shelf life and food safety. Besides encouraging reuse of plastic containers within campus food services, Kenny works with suppliers to look for improvements. This summer, he was assessing a clamshell takeout container made by a Canadian supplier from bagasse for campus dining halls and food trucks. \u201cSustainability is top of mind in sourcing,\u201d he says. \u201cWhen I source products, I ask how they are packaged, and I source in bulk as much as I can.\u201d<\/p>\n

Sustainable improvements in food services and other U of G departments are part of the wider campus waste-handling system involving Physical Resources (PR) and municipal waste services. Brandon Raco, sustainability coordinator in the Sustainability Office and a 2015 U of G graduate in environmental governance, says it\u2019s tough to know how much plastic arrives on campus and how much ends up in recycling programs. He says administrators in pertinent departments have discussed the need for a comprehensive institutional infrastructure and systems for reducing or eliminating all forms of waste, including plastics, across campus.<\/p>\n

\u201cCan we develop food-grade plastics that use biodegradable materials and keep food safe that consumers will accept?\u201d<\/p><\/blockquote>\n

Last year, his department started a composting program that collects food scraps from Creelman Hall\u2019s back of house \u2013 as well as manure and animal bedding from the Ontario Veterinary College (OVC) \u2013 and turns them into compost for use by campus grounds and the Guelph Centre for Urban Organic Farming. PR plans to expand the program to kitchens in the University Centre, OVC and South Residences. Raco wants to add post-consumer food waste, too, but that raises a challenge: educating customers to keep single-use disposable plastic out of the composting stream.<\/p>\n

That points to a wider question that goes well beyond campus alone to involve the waste management systems in Guelph. The City of Guelph is developing a solid waste management master plan and is investigating the possibility of banning single-use plastic bags, prompted this year by the advocacy group Plastic Free Guelph. Besides ensuring that consumers do what\u2019s right, says Raco, we need to ensure that those systems can deal appropriately with various waste materials, including plastic. Referring to those systems \u2013 whether on campus, in Guelph or further afield \u2013 he says three elements are needed: a sound waste-handling infrastructure, clear policies and procedures, and appropriate behaviours. \u201cDealing with plastic is a structural challenge,\u201d he says. \u201cPlastics have been ingrained for so long.\u201d<\/p>\n

Will that change? Bruce McAdams hopes new generations will continue to push for improvements. That includes his two children, aged 11 and 16. \u201cWhen my son and I walk the dog, we take a bag to pick up plastic bottles for recycling. It\u2019s part of our commitment,\u201d he says. That\u2019s echoed by Alexia D\u2019Angelo, a fourth-year psychology student who worked with McAdams this past summer. Her discussion paper on single-use plastic, appearing this fall on the website of the Sustainable Restaurant Project, includes findings about millennials, born between the early 1980s and the early 2000s. \u201cMy generation is becoming more aware and interested and motivated to reduce single-use items,\u201d she says. \u201cThey\u2019re looking for more environmentally friendly options.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

How U of G is helping rid the world of plastic? The fight against “Throwaway Living”.<\/p>\n","protected":false},"author":5,"featured_media":2775,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_FSMCFIC_featured_image_caption":"","_FSMCFIC_featured_image_nocaption":null,"_FSMCFIC_featured_image_hide":null},"categories":[2],"tags":[411,413,412],"yoast_head":"\nSustainable Solutions -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/porticomagazine.ca\/2018\/10\/sustainable-solutions\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sustainable Solutions -\" \/>\n<meta property=\"og:description\" content=\"How U of G is helping rid the world of plastic? 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