Operations | Areas of Focus | Campus Sustainability Plan | UNB

operations

Vision

UNB operates a sustainable campus, with innovative processes that result in leading sustainable facilities. 

Existing successes

  • Campus gardens: UNB hosts a variety of gardens on campus including wildlife friendly gardens, an Indigenous medicine wheel garden and a community food garden on both UNB campuses. 
  • LED retrofits through many of UNB's buildings.
  • Trayless dining was introduced in McConnell Hall and Baird Dining Hall.
  • Sustainable meals are offered on campus including vegan and vegetarian options.
  • Universal Bus Pass for Graduate students at UNB Fredericton.
  • A naturalized stormwater detention basin was constructed, at UNB Saint John, to provide the storage needed to reduce peak flow for a discharge point.
  • Recycling opportunities on both campuses for paper, refundables, metal, and e-waste.
UNB Fredericton 2017 STARS SCORE: 35%
UNB Fredericton 2020 STARS SCORE: 43%
UNB Saint John 2020 STARS SCORE: 20%

UNB Fredericton Goals & Strategies

Create a more sustainable food system

  • Pursue a program that will allow UNB FR to commit 20% of its food dollars to be spent on food that is local or third party certified.
  • Increase opportunities, awareness, and education around sustainable food events.
  • Continue to support opportunities on UNB FR campus for growing and purchasing local food.

Prioritize sustainable purchasing

  • Engage with Financial Services to integrate sustainability into the Procurement Policy.
  • Create a reference list and guide for sustainable purchasing.

Reduce water usage

  • Formalize and increase water reduction efforts. 
  • Create initiatives and events to encourage water related behaviour change. 

UNB Saint John Goals & Strategies

Create a more sustainable food system

  • Work to increase the number of foods that are sustainable, ethically produced, and plant based in the next food service contract.
  • Engage with the community around campus food and dining and ensure their voice is heard in contract negotiations.
  • Continue to support opportunities to access, grow and purchase local food.

Reduce water usage

  • Formalize and increase water reduction efforts. 
  • Create initiatives and events to encourage water related behaviour change. 

Alignment with UN Sustainable Development Goals

Goal #2: Zero Hunger

  • Target: End hunger, achieve food security and improved nutrition and promote sustainable agriculture

Goal #6: Clean Water and Sanitation

  • Target: Ensure availability and sustainable management of water and sanitation for all

Goal #11: Sustainable Cities and Communities

  • Target: Make cities and human settlements inclusive, safe, resilient and sustainable

Goal #12: Responsible consumption and production

  • Target: Ensure sustainable consumption and production patterns