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DC Entrepreneurship and Small Business grad launches Agile Fat Guy Spirits

As a mechanic, Jeremy Coulis liked his nine-to-five lifestyle, but once his kids were older he decided he wanted to open his own business. After going back to school to try something new, Coulis completed the Entrepreneurship and Small Business program at Durham College (DC) in August 2015 and launched Agile Fat Guy Spirits, a craft distillery.

“I chose DC’s program for its focus on helping students develop the knowledge base needed to build something from nothing and start their own business upon graduating,” said Coulis. The Entrepreneurship and Small Business program guides students through the ideation stage and right through launching a business, with courses that encourage them to think outside the box — an integral characteristic of any successful entrepreneur.

A no-nonsense kind of guy with no entrepreneurial experience, Coulis appreciated the program’s hands-on approach, including a mentorship component that sees students receive 24 hours of mentorship from a local entrepreneur. Coulis landed at Beau’s All Natural Brewing Company for his mentorship, where for three days he spent time learning in a variety of departments.

When FastStart DC (FastStart) launched in January 2015, Coulis immediately got involved. FastStart’s official kickoff at DC included partnering with the Student Association to launch a social media contest that asked students to share their thoughts on what entrepreneurship meant to them. As one of 11 prize winners, Coulis received an all-expense-paid trip to Canada’s East Coast to attend the Starting Point Student Entrepreneurship Conference at St. Mary’s University in Halifax, Nova Scotia.

Winning the trip catapulted Coulis into becoming a FastStart client. The DC Summer Accelerator program launched soon after in the spring of 2015. He applied and became part of the inaugural accelerator program, facilitated by the college’s partners at Spark Centre. Coulis immersed himself in the start-up world at DC’s regional innovation centre, attending workshops, seminars and mentoring sessions. He even took home a $500 prize for winning one of the summer’s three pitch competitions — all just the beginning of his entrepreneurship journey.

In an unconventional move, Coulis came up with his Agile Fat Guy brand name even before deciding on a business or product. “I race sailboats, and anyone who sails knows that you have to be agile to race,” said Coulis. “Someone called me an ‘agile fat guy’ once and I thought it was fun — so it stuck!” Coulis doesn’t just feel passionately about his brand, he believes he is his brand. At Agile Fat Guy, he often jokes that he’s the CFG – Chief Fat Guy.

Once he had the name, Coulis wanted to capitalize on it. Originally planning to start a craft brewery, he later changed his mind to focus on craft spirits instead. Soon after, Agile Fat Guy Spirits was born and officially incorporated in August 2015. After receiving $5,000 in seed funding from the DC Summer Accelerator program for successfully completing the program and meeting the prize criteria, Coulis put the money toward his start-up, using it to secure the equipment required to start a distillery. He credits being part of FastStart DC with helping him to source suppliers and giving him the support needed to start a company in today’s ever-changing economy.

“Agile Fat Guy probably wouldn’t be here today if it weren’t for FastStart DC and Spark Centre,” said Coulis, identifying the program and regional innovation centre as key components to his success thus far. “Working at The Loft [at Spark Centre], I learned how critical it is to remain focused on your core idea until that idea gets established.”

With his core idea of creating craft spirits established, Coulis is moving on to his next goal: getting those spirits into LCBO stores. He recently submitted his vodka and gin products for consideration and is optimistic that they’ll be on retail shelves soon.

“Getting products on LCBO shelves is a unique process,” explained Coulis. “The LCBO has a product call once a year where they decide what they want to sell. But once you get in, it sets the standard for selling everywhere else.”

While continuing to navigate the LCBO’s regulatory process, he is keeping momentum going for Agile Fat Guy by focusing on marketing, especially the brand’s social media presence. He’s also working on developing new products, including coolers. Coulis also recently secured a deal with George Brown College to partner with the school’s Food Science department on research and development for his company.

Coulis’ long-term goals include a 12-month plan to have Agile Fat Guy vodka and gin products in the LCBO, and a 24-month plan to add coolers to the retail mix, with all products being available in as many LCBO outlets as production will allow. By the end of 2017, he would also like to be exporting Agile Fat Guy products across Canada. His vision for Agile Fat Guy also includes building a distillery in Cobourg, Ontario, his hometown and the home base for the company. Coulis has plans in place to create jobs and hire local employees to run production services — his way of giving back to the community that’s supporting his start-up venture.

“Using resources like FastStart DC and Spark Centre gives you a step up in the right direction,” said Coulis, reflecting on his DC and DC Summer Accelerator experience. “It allows you to be different from everyone else and still be a part of their world — new entrepreneurs should stay with them as long as they can. You meet so many people and the system works well with the whole team in it.”

Drawing on his own experience as a student entrepreneur, Coulis now shares his own advice with aspiring entrepreneurs: “If you can’t talk about your business non-stop to anyone at any time, then you are not in the right business. Just be passionate about it. You have to have a passion for your business. Tell everyone about your idea. Ask everyone for help. Take free money. Take risks.”

 

Durham College Centre for Food named 3 Star Certified Green Restaurant®

Durham College (DC) announced today that its Centre for Food (CFF), located at the Whitby campus, has been named a 3 Star Certified Green Restaurant®. The certification builds on the CFF’s previous 2 Star rating, which was awarded by the Green Restaurant Association (GRA), a non-profit organization that guides restaurants on becoming more environmentally sustainable, in 2014.

The rating applies to a total of nine CFF spaces, including Bistro ’67, the college’s full-service, teaching-inspired restaurant; Pantry, a unique retail store that brings student-created goods straight from the field to the culinary classroom and on to the community; the large quantities, culinary and culinary baking kitchens; the wine-tasting/mixology lab; the food distribution centre; the lecture demonstration theatre; and the banquet hall.

“This advancement from Durham College’s previous 2 Star rating, received only two years ago, is a credit to the incredible work of everyone at the CFF in conjunction with our Sustainability office as we work to integrate both field-to-fork and environmental sustainability into all aspects of the CFF’s operations,” said Kevin Baker, principal, Centre for Food. “It’s also a powerful demonstration of the college’s dedication to environmental leadership and I am proud of our commitment to teaching students by example how they can go on to incorporate sustainability into their careers, workplaces and personal lives post-graduation.”

The CFF received 177.03 GreenPoints™ in recognition of implementing 63 environmental steps across the categories of energy, water, waste, disposables, chemicals and pollution, food, and buildings and materials, marking a 40-per cent increase in points over the centre’s initial GRA certification. Points were awarded in recognition of numerous sustainable features including:

  • A two-storey living wall herb garden
  • On-site food production, use of local produce and offering of vegan and vegetarian main dishes
  • A comprehensive recycling program that includes food waste in order to reduce the CFF’s carbon footprint
  • A hydration station for filling reusable water bottles
  • Use of compostable take-out containers
  • Low-flow toilets, touchless sensor faucets and waterless urinal technology

“Our new 3 Star rating is a true reflection of what we’re doing with eco-focused facility improvements, practices and standards at the CFF,” said Michelle Darling, senior project manager, DC, who oversees the college’s Sustainability office. “We’ve made incredible progress in a short period of time, and achievements like this keep both employees and students motivated as we continue to green DC.”

Focused on the field-to-fork concept, which is based on the harvesting, storing, processing, packaging, sale and consumption of food – in particular the production of local food for local consumers, the CFF opened to students in September 2013. Supported by ambassador and celebrity chef Jamie Kennedy, it boasts numerous sustainable building features in addition to those identified by the GRA. These include a glass curtain wall to maximize natural light, a fully automated building controls management system, occupancy sensors and the use of safer hand soaps.

The CFF’s grounds feature an apple orchard, agricultural planting fields, gardens and greenhouses that support academic applied-learning and research while growing fruits, vegetables and other produce for use in its kitchens, laboratories and Bistro ’67. Production methods have low environmental impact, demonstrate water stewardship and result in reduced energy consumption.

The south side of the building includes a ramped garden feature with a pollinator garden for native birds, bees and butterflies and planning for a two-acre arboretum is underway. This will see the planting of more than 200 species of trees, shrubs, perennials and fruit-bearing plants, providing a teaching and learning environment for students, the local agri-food industry, community organizations and the general public.

DC faculty and students are also collaborating on unique, agri-focused applied research projects at the CFF, including the development of cold-frame technology, which harnesses the sun’s energy to support the growth of fresh, local produce year-round, and the improvement of drones’ data-collecting capabilities to help local farmers with crop management.

Able to accommodate 900 students, the CFF is home to the college’s Horticulture – Food and Farming, Horticulture Technician, Culinary Management, Culinary Skills, Advanced Baking and Pastry Arts, Event Management, Hospitality – Hotel and Tourism Operations Management, Hospitality Skills and Special Events Planning programs.

CFF wins Environmental Achievement Award

Durham College (DC) added another award to its long list of honours for supporting environmental sustainability at the Durham Environmental Advisory Committee’s annual Environmental Achievement Awards. Tanya Roberts, DC’s sustainability co-ordinator, was thrilled to have the efforts of both the sustainability and Centre for Food (CFF) teams recognized as she accepted the Eric Krause Innovative Plans/Policies/Initiatives Award (Eric Krause Award).

Held on May 12 at the Regional Municipality of Durham Headquarters in Whitby, the 2016 Environmental Achievement Awards, each named in honour of past environmental leaders, were presented to those in public, private and non-profit organizations in the Durham Region who exemplify positive environmental change. Of the six prestigious awards, The Eric Krause Award recognizes initiatives that encourage positive change in the natural environment and was awarded to DC’s state-of-the-art CFF for its commitment to conserving energy and protecting the environment.

Within her role, Roberts works with key students and employees who are dedicated to sustainability initiatives and was overjoyed to accept this award alongside those who share a dedication to the environment.

“It felt great to witness the college’s efforts and the Centre for Food being acknowledged within the community and chosen to receive this award. It’s great to get the message out,” says Roberts. “It’s a very unique building in the Durham Region and offers an amazing learning and growing atmosphere for students.”

The college’s sustainability initiatives include designing and implementing new programs and activities to reduce campus energy, water and paper consumption; maximize waste diversion; reduce greenhouse gas emissions; and encourage a sustainable mindset.

With the capacity to accommodate 900 students, the CFF is the region’s first post-secondary presence focused on field-to-fork, a concept that is based on the harvesting, storage, processing, packaging, sale and consumption of food, particularly for local consumers. Through a diverse range of programs featuring modern equipment, technology and faculty expertise, students are able to embrace the field-to-fork concept, which is shaping the future of local food and farming industries to help maintain Ontario’s strong agricultural tradition.

Moving forward, the CFF hopes to continue inspiring positive environmental change and maintaining excitement towards a better future. For more information about DC’s sustainability initiatives, visit www.durhamcollege.ca/livinggreen.

Siemens Canada tours DC’s Integrated Manufacturing Centre

Durham College (DC) recently welcomed leadership from Siemens Canada (Siemens) to tour the Integrated Manufacturing Centre (IMC) at the college’s Oshawa campus.

DC President Don Lovisa and Sue Todd, executive dean, School of Science, Engineering & Technology (SET), along with faculty from SET, were joined by Siemens President and Chief Executive Officer Robert Hardt, Bershu Nkwawir, vice-president, Sales, Ontario and Tom Murad, head of Siemens Canada Engineering and Technology Academy. 

The tour was an opportunity for the college to showcase the IMC, a world class, industrial-grade, automated facility primarily used by students in the college’s Electro-Mechanical Engineering Technology program. The facility houses major equipment components including human-machine interface terminals; industrial networks and robots; material handling systems; programmable logic controller hardware; vision cameras; and supervisory control and data acquisition software.

“It was an honour to welcome Robert, Bershu and Tom to our campus,” said Lovisa. “The tour was a wonderful opportunity to showcase our facilities, including the 8,000-square-foot IMC while demonstrating how DC is training students for tomorrow’s economy. In addition, it provided an opportunity to learn more about the strategic hiring process at Siemens, first-hand knowledge and information that will be invaluable to our students as they prepare to enter the advanced manufacturing industry post-graduation.”

The tour also offered an opportunity to visit DC’s Biomedical Engineering Technology lab, where students gain hands-on experience with a variety of biomedical patient simulators and test and measurement devices. This fully equipped lab houses anesthesia equipment; bedside and central monitoring; dialysis machines; infusion pumps; patient monitor information and database systems; and physiological measurement devices, enabling students to build projects from the bottom up using equipment found in their respective industries.

“The automation industry is ever-changing,” said Todd. “By working with innovative companies like Siemens, as well as input from industry experts on our program advisory committees, we can continually adapt our curriculum to ensure our graduates are prepared to meet the demand of companies in Canada and across the globe.”

Funded by the provincial government, the IMC was built in two phases. The first phase, which included automation and robotics, was completed in 2002. The second phase, completed in 2005, added computer numerical controlled lathes, mills and a rail robot to the facility. The modern training facility is used by multiple SET programs including Electro-Mechanical Engineering Technology, Electronics Engineering Technology and Water Quality Technician,

Students take their learning beyond the labs by completing field placements, as well as participating in integrated research projects with support from DC’s Office of Research Services, Innovation and Entrepreneurship. This community integration, as well as input from experts on Program Advisory Committees, keeps the curriculum current in these ever-expanding industries.

One of the world’s largest producers of energy-efficient, resource-saving technologies, Siemens is a leading supplier of gas and steam turbines for power generation, a major provider of power transmission solutions and a pioneer in infrastructure and automation, drive and software solutions. The company is also a foremost provider of medical imaging equipment and a leader in laboratory diagnostics.

Top employers come together to host Idea Summit

Eight of Durham Region’s largest employers came together with the Ontario Chamber of Commerce (OCC) on Tuesday, May 10 for the region’s first-ever Idea Summit. The one-day conference, which was held at the Durham College (DC) Centre for Food, provided a platform for the development of a new strategy aimed at creating jobs and stimulating investment and innovation in the region.

360 Insights, AECOM, DC, General Motors of Canada, Lakeridge Health, Ontario Power Generation, Spark Innovation Centre, and the University of Ontario Institute of Technology, were all in attendance along with the OCC and the leadership from chambers of commerce and boards of trade across Durham Region. The chief executive officers from each of the employers committed a combined 90 employees and partners to be part of the full-day discussion, which was full of energy, engagement and discussion about how to move the community forward.

A number of objectives were identified as priorities for the coming months, which will be guided by the steering group of CEOs to ensure momentum is sustained and results realized. Among the objectives is to establish a common and clear vision for Durham Region that is endorsed and supported by all levels of government, business and other organizations, and the broader community; ‘collision’ (or hackathon) events that bring different community partners together to discuss and find solutions for issues of importance to the community; and the establishment of a mentoring network of senior leaders for small- and medium-sized start-ups and entrepreneurs. The CEO steering group will identify individuals and groups to take leadership on specific actions, and will be looking to the broader community for support moving forward.

Although Durham Region benefits from a highly skilled and well-educated workforce and has some of the lowest industrial and commercial land prices in the Greater Toronto Area, the region lags its local counterparts in job creation. At present, statistics show there are only 67 jobs in the region for every 100 employable workers, compared to 86 in Halton Region, 91 in York Region, 100 in Peel and more than 124 in Toronto. The summit is the first step in what is expected to be an ongoing process designed to create the conditions necessary to increase job growth and investment in the area via a long-term dialogue that will provide recommendations to all levels of government on ways to improve Durham Region’s competitiveness and help attract investment opportunities.

To ensure diversity among attendees, each partner was asked to provide 12 representatives from within their organization, resulting in a strategic dialogue focused on the importance of innovation, economic and social diversification for the region and its surrounding areas.

The day began with a keynote address by John Baker, president and chief executive officer of Desire2Learn, a highly successful online learning systems software company, followed by facilitated sessions and a moderated panel discussion on growing innovation and entrepreneurship.  The panel discussion featured three successful Durham-based entrepreneurs: Jason Atkins from 360 Insights, Jeff Quipp of Search Engine People, and Russ Montague of Nerd Block and ShirtPunch.

“It is clear that Durham Region is in an early maturation stage of an innovative economy and therefore it is critical that our local business leaders come together to develop a new community vision to drive innovation, growth, productivity and workforce development,” said Don Lovisa, president, DC, speaking on behalf of the participating organizations. “Together we are proud to play a role in this community-wide effort, which will lead to positive change and innovation throughout the region.” 

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Media contact:

Bob Neufeld
DC Communications and Marketing
905.721.2000 ext. 6219
robert.neufeld@durhamcollege.ca

DC hosts sixth annual Research Day

On Thursday, April 28, Durham College’s (DC) Office of Research Services, Innovation and Entrepreneurship (ORSIE) hosted its sixth annual Research Day at the Oshawa campus. Staff members from ORSIE were joined by the DC Leadership Team, student and faculty researchers and local business partners to share the importance of applied research on campus. With a focus on projects in areas of local and provincial economic importance, such as agriculture, health care, energy efficiency and wearable technology, the dynamic forum allowed DC’s research community to showcase its most up-to-date applied research and innovation projects.

This year’s event featured the first public unveiling of the As Real As It Gets (ARAIG) wearable gaming suit. Developed by Inventing Future Technology Inc. (IFTech), an Oshawa-based startup company, in collaboration with DC and the Spark Centre, ARAIG is designed to take the immersive gaming experience to a whole new level by stimulating an individual’s senses with localized directional feedback.

“The research culture at DC supports and encourages individuals at all levels of experience to take part in and lead interdisciplinary research projects, which provides excellent learning opportunities for our students,” said Elaine Popp, vice-president, Academic. “For a student studying in the Computer Programmer or Game Development program, imagine the excitement and pride they would feel in being a part of the interactive, wearable technology we saw demonstrated here today.”

The keynote address for the event was delivered by Dr. Darren Levine, manager of the Innovation and Research Unit, Commissioner’s Office in the Social Services Department at The Regional Municipality of Durham. Dr. Levine stressed the importance of unlocking creative potential by having employers give their employees the courage, space, tools and resources to share their ideas – resulting in possibilities for change, improvement and research.

Research Day concluded by honouring both student and faculty researchers for their contribution to applied research projects on campus.

The following students received the Outstanding Student Researcher Awards:

Several DC faculty members were also honoured for their work in promoting applied research:

“Research and innovation has always been at the heart of what we do as one of Ontario’s leading post-secondary institutions,” said Don Lovisa, president, DC. “The applied research opportunities offered at DC, in conjunction with our FastStart DC and Accelerator programs, are invaluable to students entering the workforce as employers are looking for graduates with innovative skills that meet market demands.”

ORSIE continues to be instrumental in ensuring academic quality and building successful partnerships. A broad range of research and scholarly initiatives will continue to be supported for the benefit of faculty, students, industry and the community.

DC students tackle sustainability challenge at inaugural DC Hackathon

Durham College (DC) students got a chance to flex their problem-solving muscles and confront a major sustainability challenge this week when they took part in the first-ever DC Hackathon on April 26. The event, which took place at the college’s Oshawa campus in conjunction with DC’s annual Research Day, was hosted by FastStartDC, an entrepreneurship training program offered by the college, and co-sponsored by a number of local organizations including Spark Centre, Bereskin & Parr, GM Canada, ORION, and Durham Regional Economic Development,  the organization tasked with promoting economic growth and development in Durham Region.

For the uninitiated, a hackathon is a short, intensive session where teams are given a problem, and bring their own skills and resources to solve challenges. With support from the college’s sustainability office, the DC Hackathon focused on the impact of climate change and how current patterns of human activity can be changed to promote better environmental sustainability. More than 60 students from DC’s various academic schools participated in the event, where they were divided into teams and encouraged to come up with whatever ideas were feasible to solve the challenge. Whether it was building an app, creating a plan of action, presenting an oral report or designing a product prototype, all options were on the table.

“Our first-ever hackathon was a huge success and really underscored DC’s commitment to give our students the opportunity to take on high-level research challenges,” said Rebecca Holmes, entrepreneurship co-ordinator at FastStart DC. “Sustainability is very important to the college and the students enjoyed meeting their counterparts from many different programs as they worked together and created innovative new ideas to solve the challenge, all in a single day.”

The students weren’t alone as they developed their potential solutions. Holmes said advisors from the hackathon’s sponsors and representatives from other local industry groups were on hand to serve as volunteer mentors for participants, providing advice and serving as a valuable resource throughout the day’s activities.

“I think the day was amazing, it was a lot of fun,” said Brittany Charlton, third-year Law Clerk Advanced student. “I got to meet a lot of new people and tackle a challenging environmental problem. I’d definitely take part again if it were to come up next year.”

All teams who participated in the event were eligible to win valuable prizes, including $1,000 cash, three passes to Discovery 16, a major innovation-to-commercialization conference taking place next month in Toronto, and a swag bag filled with a variety of high-tech goodies. The final results will be announced on Thursday, April 28 as part of DC’s Research Day events.

“Thanks to our sponsors and all the students who participated in today’s event,” said Holmes. “And for those who missed the deadline and weren’t able to participate, rest assured that the FastStart DC team is already planning to make the hackathon an annual event.”

LEGO robots roll onto campus: they came, they built, they conquered

LEGO robots once again took over the shared Durham College (DC) and University of Ontario Institute of Technology (UOIT) campus on January 16, as the institutions co-hosted the annual FIRST LEGO League’s (FLL) Ontario East Provincial Championships. FIRST is an acronym that means For Inspiration and Recognition of Science and Technology.

Nearly 400 students; more than 1,000 parents, siblings and coaches; and 200 volunteers, judges and referees gathered at the Campus Recreation and Wellness Centre for the competition.

“As a college that prides itself on innovation, it is inspiring to watch some of Ontario’s brightest young minds enjoy using science and technology to analyze current challenges, develop novel solutions and bring their ideas to life using modern machinery and robotics,” said Don Lovisa, president, DC. “Once again, we were pleased to welcome competitors and their families to our shared campus to participate in this fun-filled competition.”

The event encouraged students between the ages of nine and 14 to apply math and science concepts to research, design, build and program autonomous robots using LEGO Mindstorms software. In addition, it showcased the 2015 FLL project mission titled TRASH TREK. The mission challenged students to evaluate trash from collection, to sorting, to smart production and reuse. After choosing a piece of trash as their focus, competitors identified a problem with the way it is currently handled,  found out what was being done to solve the problem and designed an innovative solution of their own, which they presented to the judges.

“The shared campus of the University of Ontario Institute of Technology and Durham College is an ideal venue for a competition, which encourages critical thinking and inspires young students to push the boundaries of innovation,” said President Tim McTiernan, UOIT. “We are proud to support creative ways of learning by co-hosting the FLL competition each year.”

At the end of a day filled with tough and thrilling competition, team Ctrl-Z from Bayview Glen School in Toronto was crowned the winner and awarded the opportunity to compete in a choice of five international championships taking place this spring in Arkansas, Australia, California, the Philippines and Spain.

“We always have a great time when we bring the FLL tournament to DC and UOIT,” said Dave Ellis, director, FIRST LEGO League Ontario. “The Ontario East Provincial Championship is a key part of the overall season each year; we really appreciate the support offered by both academic institutions as we work to foster a love of science, technology, engineering and math concepts.”

Awards list

Champions Award Team Name
Champions Award 1st Place
Champions Award 2nd Place
Champions Award 3rd Place		 Bayview Glen
High Tech
Comet Warriors
Playoff Award High Tech
Gracious Professionalism
Teamwork
Inspiration		 The Garment Grabbers
GAB Legenz
Robobic Quintet
Robot Performance Award Maniacs mechanics
Strategy and Innovation WASD
Programming Sibling Rivalry
Mechanical Design  Intelligent Robo
Presentation  Sixers
Innovative Solution Richland Huskies
Research  UTS FOREV3R
Judges Award Les Popcorns!
Rising Star Award     Adam Beck Quark

 

 

 

 

 

 

 

 

 

For more information about FLL, please visit http://www.firstroboticscanada.org/.

DC’s Living Green sustainability initiatives

Durham College (DC) continues to invest in the future with its Living Green initiative. Its dedication to encouraging sustainable behaviours and sharing responsibility for social, environmental and economic stewardship is reflected in a new video that highlights the college’s initiatives.

“When it comes to sustainability, it is our duty as an educational institution to foster stewardship of the resources and land we live on,” said Don Lovisa, president, Durham College. “In 2009, we made a commitment to incorporating sustainability into all aspects of the college. We want to lead by example, demonstrating environmental responsibility for our students so they can run the organizations of tomorrow with conservation in mind.”

Highlights of DC’s sustainability in action include achieving a Sustainability Tracking, Assessment & Rating System (STARS) Bronze rating from the Association for the Advancement of Sustainability in Higher Education in 2012. Since then, the Living Green initiative has been working to enhance the environmental sustainability of campus operations, planning, curriculum, research and innovation.

In addition, DC’s Sustainability Committee, which includes over 20 students and employees from a wide range of departments and programs, continually supports new efforts to reduce the college’s carbon footprint. These include a campus-wide battery-recycling program as well as ensuring all electronic waste and surplus asset items are reprocessed locally in a sustainable manner.

Standard drinking fountains have been replaced with new hydration stations, which offer a touchless bottle filling system and counts the quantity of bottles diverted from landfills. To date these stations have prevented more than 191,000 plastic water bottles from being used and discarded.

DC’s Whitby campus, home to programs in the School of Skilled Trades, Apprenticeship & Renewable Technology, the School of Science & Engineering Technology and the Centre for Food (CFF), is also incorporating sustainability into its operations.

Students from a broad range of programs are working together to bring the field-to-fork vision and sustainable living model to life. Those studying Horticulture – Food and Farming help produce food to directly support the culinary programs and supply Bistro ’67, DC’s green-certified teaching restaurant, while students in the Construction Carpentry – Sustainable program recycle wood skids from shipping and receiving to create artisan cheeseboards that are sold at the CFF’s Pantry.

“Students studying at the Whitby campus are learning about sustainability within their curriculum,” said Susan Todd, executive dean, School of Science & Engineering Technology. “And it’s not just in the theoretical sense, they’re also getting hands-on experience.”

To learn more about sustainability at DC, read the Conservation and Demand Management Plan available on the college’s website.

 

Faculty researchers share initiatives at Whitby Fall Research Showcase

On November 23 Durham College (DC)’s Office of Research Services, Innovation and Entrepreneurship (ORSIE) welcomed faculty researchers to its Whitby campus to share their current and future applied research initiatives at its Whitby Fall Research Showcase. Projects in the areas of agriculture, craft brewing and new energy technology were highlighted.

“There are some amazing applied research projects taking place at the college’s Whitby campus,” said Debbie McKee Demczyk, director, ORSIE. “This showcase was our chance to share the work being done by faculty with the support of our students, as we partner with industry and local businesses to provide innovative solutions and advance the research agenda in a number of unique areas.”

Agricultural research projects:

Dr. Ross Stevenson, faculty researcher from the School of Science & Engineering Technology, discussed his project to find a suitable variety of okra that can be grown locally, which, given the increasing demand for growing ethno-cultural vegetables, brings research opportunities to Durham College.

Greg Moran, faculty researcher and research co-ordinator from the School of Skilled Trades, Apprenticeship & Renewable Technology and Shane Jones, faculty researcher from the School of Science & Engineering Technology, shared their cold-frame technology research, which will allow fresh vegetables and greens to be grown year round, even during cold Canadian winters.

Dr. Riaz Shah, faculty researcher from the School of Science & Engineering Technology, spoke about the pest management research that he is planning with local apple growers and also discussed the research equipment he will be using including a reach-in incubator and Potter Spray Tower.

New energy technology:

Faculty researchers Lauren Fuentes and Phil Jarvis from the School of Science & Engineering Technology, shared details about research being undertaken at the Whitby campus’s Smart House project, while faculty researcher Dr. Ali Taileb from the School of Science & Engineering Technology announced a new energy technology project and discussed the type of research this will support; Ray King, principal inventor at Dynacurrent Technologies Inc. was also on hand to discuss where the new energy technology will lead.

Craft brewing:

Chris Gillis, manager of applied research business development, ORSIE, shared his work with the craft beer industry, outlining their specific research needs, while illustrating how DC’s new brew line capabilities will help in supporting craft brewers.

For more information about applied research at DC, please visit ORSIE’s webpage.