TCU Place Think Green Program

Power

• We’ve installed Power Factor Correction devices to moderate electrical demand.
• 90% of our fan units are equipped with VFDs (variable frequency drives), and we’ve modernized our steam boilers with new burners.
• We’ve upgraded our BAS (Building Automation System) with programmable heating & fan unit controls.
• We’ve updated cooking practices in our kitchen to reduce energy consumption (cooking with lids on pots, turning off ovens when not in use, etc).
• Our office equipment enters sleep mode when not in use.

Lighting

• We’ve installed occupancy sensors in washrooms, storage rooms, and stairwells.
• We’ve implemented a “Lights Out” campaign – cleaning our building during off hours using reduced lighting.
• Our facility lighting has been upgraded to LED, and we integrate natural daylight to the greatest degree possible in our convention space.

Reduce

• All washrooms now use carbon neutral paper products.
• All battery-operated paper towel dispensers have been replaced with carbon neutral gravity-fed dispensers.
• Paper room signage has been replaced with digital signage throughout the building.
• Permanent bottle-free water coolers have been installed in back of house, staff areas and main floor event spaces. This reduces water waste, ice consumption, and allows guests to fill their own bottles. Biodegradable plastic cups are used when possible.

Reuse

• Using china, glassware, stainless flatware, and washable linens on tables is our standard practice.
• We provide juice, water and coffee condiments in bulk containers, and avoid pre-filling water glasses.

Recycle

• We use a single-stream recycling bin for all paper, plastics, glass, and cans, and create mass recycling stations for tradeshows and large scale events for collecting cardboard, pallet wrap, paper and other recyclable materials.
• When possible, we host “Zero Waste” events to reduce the impact in landfills.
• We collect organic waste for composting and recycle our kitchen cooking oil.
• Cans and bottles from all events are returned to SARCAN. All metal materials are recycled through local businesses.

Food

• Food and beverages are sourced locally as much as possible.
• Our chefs create menus that maximize the use of seasonal & organic produce where available.
• We serve Fair Trade coffee & tea.
• We partner with local agencies donating leftover food to charity and encourage our clients to do the same.

Acquisition/Disposal

• We try to source and reuse second-hand items for back-of-house spaces.
• All pallets are returned to vendors to reduce waste.
• Items that are no longer useful will be auctioned off rather than disposed of.

Chemicals & Electronics

• Batteries, light bulbs, outdated electronics and paints are recycled at approved locations.
• Chemical mixing satellites are installed throughout the building to help prevent improper chemical concentrations from being discarded into wastewater.

Location

• Our centralized location in the heart of downtown Saskatoon provides easy access by mass transit or bicycle.

Working Together

• We’re committed to developing partnerships with environmental organizations such as the Destination Canada Global Destination Sustainability Program with Discover Saskatoon.