The London Convention Centre is committed to protecting our environment and is continuously looking to improve our waste management and energy programs. Currently efforts are directed to reducing waste and energy use and recycling and reusing as many items as possible while continuing to offer a safe environment for guests and staff. Purchasing policies include a “Green” emphasis for all our suppliers. The following is an overview of our efforts.

Lighting

In 2007, the light bulbs in the Receptionist Area, Administrative Area, and the north corridor on both the 1st & 2nd Floor were changed from 100 watt bulbs to 20 watt energy saving bulbs resulting in 80% less hydro required per fixture. In 2006 these same improvements occurred in salons A & B.

In 2007, 79.8% of our total waste was recycled up from 55.8% recycled in 2006.

In 2006 there was a total of 182,125 pounds of waste. In 2007, there was 119,995 pounds of waste. Of this waste, the following was recycled in 2007:

1. Corrugated Cardboard (clean, non-contaminated cardboard) – 23,340 lbs.
2. Co-mingled material (glass, plastic, aluminum) – 5025 lbs
3. Paper & Newsprint – 8170 lbs.
4. Compost (all decomposable wet waste, coffee grounds, veggie & meat trimmings, table scrapes) – 58,905 lbs.
5. Waste/Garbage – 12.11 Ton (24,220 lbs)
6. Grease – 360 lbs

100% of all purchased paper products are made from recycled materials.

This includes: paper towel, toilet tissue, serviettes, flipchart paper and garbage bags.

Left over food items.

Any food items determined by the Executive Chef or Sous Chef to be of good quality are packaged by the LCC and sent to the Men’s Mission of London or the Salvation Army. In 2007 the following was sent:

1. Protein Products – 334.8 kg
2. Baked Goods/Sandwiches – 5993/pieces
3. Starch – 732.10 kg
4. Fruits/Vegetables – 222.80 kg

In 2007, the LCC returned:

11,016 beer bottles, 1,453 liquor bottles under 630 ml, and 3,919 liquor bottles over 630 ml

Schedule coordination of meeting room set up and HVAC systems.

Departments coordinate the set up of meeting rooms to reduce energy requirements . The LCC HVAC system is programmed to provide cooled air 1.5 hours prior to the guest arrival for the larger ballroom and 1 hour prior to guest arrival for smaller rooms. Temperature throughout the LCC is controlled and monitored to reduce energy use. The event services and technical teams set up the meeting rooms together to ensure minimum use of hydro. Offices are equipped with light sensors and lighting throughout is reduced during off peak times.

The LCC is very fortunate to be located in such a strong agricultural community. A key supplier to the London Convention Centre, Green Liner Produce offered the following, "From August - September 90% of our product is from Local Farmers only 60km from London's City Centre; providing Local crops from Apples to Zucchini."

The following are all local products that are used throughout the year:

• Onions(Cooking, Spanish, Red)
• Potatoes(Jumbo, Baker's - PEI, Red, Yukons, and Mini's of all yellow, White and Red, Yams)
• Peppers - Hothouse(Red, Green, Yellow, Orange)
• Tomatoes - Hothouse(Clusters, Beefstake, Campari, Heirloom)
• Cucumbers ( English, Persian)
• Apples.(Golden and Red Del, Royal Gala, Macintosh, Crispin which is Matsu, Ida Red, Spartan, Courtland which is the Spy)
• Mushroom (white, oyster, Shittaki, Enoki)
• Beets (Red, Gold, Strip)
• Carrots (Jumbo, Regular, mini's Hopefully red and yellow)
• Parsnips(All sizes)
• Sprouts (Beans sprouts, alfalfa, onions, baby onions, broccoli etc...)
• Seedlings and Shoots
• Cabbage ( Green, Red, Savoy)
• Squash ( Butter nut, Pepper, Spagetti)
• Celery Roots
• Wax turnips
• Hydroponic Boston and hydroponic green leaf.
• Leeks