Project Ideas: SDG 12 - Responsible Consumption and Production

What unique barriers do students face to divert waste while in residences? Does this change by different types of buildings? What are opportunities to reduce those barriers?

What are barriers to waste diversion on campus? How can waste sorting be improved? How can we connect students and employees to programs to divert waste?

How do we reach the broader community about sustainability initiatives on campus? What kind of communication tools can we use? What are some important topics to share to others?

Food production, transportation, processing, packaging and disposal are also responsible for significant environmental impacts. And when it comes to climate change, food is responsible for over a quarter of global greenhouse gas emissions, with animal-based foods being responsible for much of those emissions. So what can we do here at the University of Waterloo to promote sustainable food?

Too often, important decisions are made based almost entirely on very narrow economic factors: upfront costs, operational costs, payback periods, etc. and do not take into consideration other implications like health. What communication tools can the University of Waterloo use to highlight the health-based benefits of sustainable practices on campus?

Consumers are often unaware or have misconceptions about the magnitude and factors that contribute to the environmental footprint of their food choices. How do we effectively communicate this to the public?

How can the University of Waterloo approach SDG 12: responsible consumption and production? How can we effectively communicate the resources available on campus that aid in waste sorting to the university community?

What is the best way to reduce the University of Waterloo's operational emissions by 35% below 2015 levels by 2030? Should we start replacing end-of-life landscaping equipment with zero-emission alternatives?