1. An EnvironmentalAn Environmental
Management System for theManagement System for the
Wine Visitor +EducationWine Visitor +Education
CentreCentre
By: Khalid Mahmood
Babajide Funso
Kelly Baah
1st
March, 2012

2. Table of Contents
1.0 Introduction..............................................................................................................................................................3
1.1 Background...........................................................................................................................................................3
1.2 Company Profile....................................................................................................................................................3
2.0 Baseline Data.............................................................................................................................................................4
2.1.0 Findings..............................................................................................................................................................4
2.1.1 Mass Balance..................................................................................................................................................4
2.1.2 SIGNIFICANT ENVIRONMENTAL ASPECTS OF THE WINE & VISITOR CENTRE (NOTL)....................................5
2.1.3 Potential environmental issues and concerns arising from day to day operations......................................6
2.1.4 Existing Management and operational practices .........................................................................................6
2.1.5 Previous Accidents or Incidents.....................................................................................................................7
2.1.6 Legal requirements........................................................................................................................................7
3.0 Environmental Policy................................................................................................................................................7
4.0 Objectives and Targets..............................................................................................................................................8
4.1 Definitions.............................................................................................................................................................8
4.2 Objectives and Targets/Plan of Action and Milestones .......................................................................................8
4.3 Achieving and Improving Objectives and Targets...............................................................................................10
5.0 Proposed Action......................................................................................................................................................10
6.0 Organization............................................................................................................................................................11
5.1 Organization Chart .............................................................................................................................................11
5.2 Responsibility......................................................................................................................................................12
5.2.1 Top Management.........................................................................................................................................12
5.2.2 Environmental Management Representative (EMR)...................................................................................12
5.2.3 Deputy Environmental Management Representative (DEMR)...........................................................................13
5.2.4 Environmental Management System Committee (EMS Committee)..........................................................13
5.2.6Function / Departmental Manager ..............................................................................................................13
5.2.7All Employees ...............................................................................................................................................14
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3. 6.0 Resource Allocated.................................................................................................................................................14
7.0 Budget.....................................................................................................................................................................14
9.0 Sign-offs...................................................................................................................................................................15
10.0 APPENDIX A: Initial Environmental Review..........................................................................................................15
1.0 INTRODUCTION
1.1 BACKGROUND
The purpose of this report is to develop an Environmental Management System for the Wine Visitor and
Education Centre of Niagara College. An Environmental management system (EMS) is a tool used by
organizations to improve environmental performance. It provides a systematic way of managing an
organization’s environmental affairs and also addresses immediate and long-term impacts of the
organization’s products, services and processes on the environment.
In addition to improving the environmental performance of the Wine Visitor and Education Centre of
Niagara College, the development and implementation of an Environmental Management System can
yield the following key benefits;
o Reduced operating cost ( through waste reduction, energy conservation and other mechanisms);
o Improved environmental performance and enhanced company image;
o Improved access to financing, capital or insurance;
o Provide assurance to costumers of the organization’s commitment to environmental
management;
o Improved investor/financial donor satisfaction through better environmental performance and
reduced cost;
o Reduced liability from incidents/ external risks by providing a structured framework for;
identifying and meeting regulatory requirements;
o Improved government relations with the organization; and
o Added benefits of receiving ISO certification
1.2 COMPANY PROFILE
The Wine Visitor and Education Centre, is the first of its kind on-campus facility in North America. The
centre is located in Niagara College’s Niagara on-the-Lake campus, strategically positioned at the base of
the Niagara Escarpment- a UN World Biosphere reserve. The Centre was officially opened in 2009
following an historic visit by His Royal Majesty the Prince of Wales.
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4. Part of the products and services offered by the Centre, includes wine tasting counters, retail wine sales,
interactive displays, room for seminars, meetings and presentations. The Wine Visitor and Education
Centre, also has a non-profit wine manufacturing facility which produces an average of 45,000 to
50,000litres of wine per year. The Centre celebrates Ontario and Canadian wines, and is the home of the
Niagara College’s Teaching Winery programs.
2.0 BASELINE DATA
To facilitate the development of the EMS, an Initial Environmental Review (IER) was carried out. The IER
assessed four key areas namely potential environmental issues and concerns arising from day to day
operations, existing management and operational practices, previous environmental accidents/incidents
and legislative requirements of the facility. Details of the documented IER report for this facility can be
found in Appendix XX.
2.1.0 FINDINGS
2.1.1 MASS BALANCE
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Inputs
Grapes, Electricity, Water, Yeast,
Nutrients, Human
resource/Manpower, chemicals
such as hydrogen peroxide, acidic
and basic lab buffers.
Output
Wine, CO2, Waste water,
Organic waste, Cardboard
waste, paper waste, glass waste
and other related waste.
Processes
Crushing, Fermentation, Clarification,
Teaching, learning, seminars, wine
tours,
Impact on Air, Land and water
Land degradation, spent yeast,
Greenhouse gas emissions from
coal power plants, nuclear waste
from nuclear power plants, etc.
Impact on Air, Land and water
CO2 emissions during
fermentation, Global warming,
organic waste (from pressed grape
skins and spent yeast) disposed on
land, waste water
Impact on Air, Land and water
CO2 emissions from fermentation,
global warming, eutrophication of
water-bodies through disposal of
waste with high organic matter
content, Landfill

5. Figure 1.0 Schematic representation of inputs, processes, outputs and associated impacts on the
environment
2.1.2 SIGNIFICANT ENVIRONMENTAL ASPECTS OF THE WINE & VISITOR CENTRE (NOTL)
Functional area Environmental
Aspect
Output Environmental
Impacts
Potential to
seriously
damage the
Environment
(Yes/No)
Any
Legislative
requirement?
(Yes/No)
Any public concern
(s) relating to this
aspect?
(Yes/No)
Sorting of grape
bunch after
harvesting: culling
out rotten or under
ripe fruit.
Water Waste, Waste
water
Water pollution,
Waste disposal on
land
Yes No Yes
Crushing Electricity, Water,
Propane (forklift)
Solid waste
(pressed skins)
Waste disposal on
land
Yes No Yes
Fermentation Yeast, Nutrients
Must (Grape juice)
CO2, Wine GHG Emission Yes No Yes
Clarification Finning agents
(bentonite, casein
- milk protein)
Spent yeast
and solid
precipitates
Water pollution,
Land degradation,
GHG emissions
Yes No Yes
Bottling Electricity, Paper &
Glue
Frequency is 2wice
a year (spring and
late summer/fall)
Bottled wine,
broken bottles
Air pollution (Coal
power plants),
Radioactive waste
(Nuclear power
plants), Impact on
aquatic
ecosystems (Hydro
power plants)
Yes No Yes
Laboratory Acidic and Basic
pH buffers
Laboratory
waste
Soil and surface
water
contamination
Yes Yes-
Occupational
health and
safety
requirements-
WHMIS
Yes
Laboratory, Used in
Cleaning
manufacturing
equipments
Hydrogen Peroxide N/A, highly
volatile
Strong oxidizer,
corrosive, gives off
explosive vapors at
70o
C
Yes Yes-
Occupational
health and
safety
requirements-
WHMIS
Yes
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6. Note: Aspect is considered significant if it answers “Yes” on any one of the three questions above pertaining to
impact on the environment, legal requirements and/or public concern(s).
2.1.3 POTENTIAL ENVIRONMENTAL ISSUES AND CONCERNS ARISING FROM DAY TO DAY
OPERATIONS
A review of the operations of the Wine Visitor and Education Centre revealed the following potential
environmental issues;
o High electricity consumption specifically during wine bottling
o High water consumption required for sanitizing and cleaning the wine making equipments
o Organic waste (pressed grape skins)
o Spent yeast and solid precipitate by-product of the wine making process during the clarification
phase
o Paper, cardboard, glass, plastic and organic waste generated within the facility by staff, student
and visitors
o Chemicals of Concern- hydrogen peroxide, concentrated acidic and basic pH buffers
It is also worth noting that the facility has motion sensor lights as a control mechanism for electricity
wastage.
2.1.4 EXISTING MANAGEMENT AND OPERATIONAL PRACTICES
Even though no specific environmental policies or management systems exist within the facility, it was
observed that necessary precautions and steps have been put in place to minimize and avert any
potential adverse impacts of the facility’s operations on the environment. This is so because the facility
is obligated to operate in line with the College’s (Niagara College) environmental policy, goals and
targets. Occasional audits or site visits are carried out on the facility by internal auditors from the
college, to review ongoing operations and facilities on the site. The facility already practices source
separation as part of its waste collection and disposal techniques. Organic waste produced from pressed
grape skins, over ripe and rotten grapes are separated from the garbage waste stream and designated
for composting. The facility also utilizes a sterile waste water collection and disposal system. This
involves the use of a control switch to channel water contaminated with organic matter and other
contaminants to a waste water treatment plant instead of channeling same into the storm sewer
collection system. Uncontaminated water used for rinsing the wine making equipments after cleaning is
conversely channeled to the storm sewers. It is also noteworthy that the facility has a material safety
data sheet and practice of carrying out mandatory WHMIS trainings.
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7. 2.1.5 PREVIOUS ACCIDENTS OR INCIDENTS
No accidents or incidents have been recorded since the facility started operation (2009).
2.1.6 LEGAL REQUIREMENTS
The legal requirements for which the wine visitor + education centre falls under includes:-
o Vintners Quality Alliance (VQA) Act, 1999, S.O. 1999, c. 3.
o Ontario Regulations 403/00 under the VQA Act.
o Ontario Regulations 405/00 under the VQA Act.
o Ontario Regulations 406/00 under the VQA Act.
o Smart serve certification
3.0 ENVIRONMENTAL POLICY
In line with Niagara College’s aspiration of becoming a leader in sustainable development, the Wine Visitor +
Education centre is committed to protecting the environment of the Earth. To minimize environmental impacts
concerning our activities, products and services, we shall:-
o Comply with applicable legal requirements and other requirements to which the Company subscribes
which relate to its environmental aspects
o Prevent pollution, reduce waste and minimize the consumption of resources
o Educate, train and motivate employees and students to carry out tasks in an environmentally responsible
and friendly manner
o Encourage environmental protection among suppliers and subcontractors.
The Wine Visitor + Education Centre, is committed to continual improvement of environmental performance. This
Policy will be communicated to all staff, contractors and suppliers, and be available for the public.
Endorsed by:
_________________________
Steve Gill, General Manager
Date:
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8. 4.0 OBJECTIVES AND TARGETS
4.1 DEFINITIONS
o Environmental objective – overall environmental goal, arising from the environmental policy, the Wine Visitor
and Education Centre of Niagara College set itself to achieve, and which is quantified where practicable.
o Environmental target – is a detailed performance requirement, quantified when practicable, applicable to the
Wine Visitor and Education Centre (Niagara College), that arises from the environmental objectives and that
needs to be set and met to achieve those objectives.
4.2 OBJECTIVES AND TARGETS/PLAN OF ACTION AND MILESTONES
Practice: Sewers
Aspect: Wastewater Discharge-Sanitary Waste
Practice
Owners
Objective Plan of Action Targets Milestones Status Entry Date
Production
line
Reduce excess
waste water
discharge to
municipal
treatment
plant
Optimize
equipment
cleaning process
Optimize sludge
and residual
organic waste
recovery
30% reduction
in waste water
discharge by
2014
Sludge and residual organic
waste recovery evaluation Study
Pending- Due November 2012
Waste water discharge
evaluation study to collect a full
season’s production cycle
discharge data
Pending – Due January 2013
Meter installation to track waste
water discharge volumes into
municipal treatment plant
Pending – Due July 2012
Tracking Methods: Hard copy files – reports and review by EMS coordinator , regular monitoring
Practice: Crushing of grapes after harvesting
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9. Aspect: Solid waste from pressed grape skin
Practice
Owners
Objective Plan of Action Targets Milestones Status Entry Date
Production
line
Reduce solid
waste from
pressed grape
skins
Composting
100% diversion
rate by 2013
N/A N/A
Tracking Methods: Documentation of waste generation by assistant wine maker and monitoring of disposal mechanism by EMS
Coordinator
Practice: Bottling
Aspect: Electricity
Practice
Owners
Objective
Plan of
Action
Targets Milestones Status Entry Date
Production line
Reduce
electricity
consumption
Market
survey on the
most energy
efficient
technique for
bottling
3% reduction
in electricity
consumption
Obtaining and providing
feedback on survey
Pending – Due July 2012
Tracking Methods: Report/feedback to be provided on or prior to assigned due date
Practice: use of hydrogen Peroxides, Concentrated Acidic and Basic pH Lab buffers
Aspect: Potential spill
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10. Practice Owners Objective Plan of Action Targets Milestones Status Entry Date
Lab analysts
Maintain zero
spill incident
record
Improve
storage
mechanism
Achieve zero
spill incident
N/A N/A
Tracking Methods: Measured by Spill Log Review
4.3 ACHIEVING AND IMPROVING OBJECTIVES AND TARGETS
Assistance will be provided to the practice owners throughout the year to ensure the objectives
and targets are achieved. This may come in the form of phone conversations, site visits, or
emails.
There shall be formal review of the progress towards meeting identified objectives and targets,
to be conducted on a semi-annual basis. This review will include an interview of each practice
owner to determine what has been done to achieve the target and to obtain feedback on what
assistance may be required to help in meeting the objectives and targets.
5.0 PROPOSED ACTION
a) To reduce the excess waste water discharged to the municipal treatment plant, consulting support is
proposed to increase residual organic recovery through carrying out technical studies. Introducing
monitoring equipment to record the production and volume of waste water drained into municipal
sewer lines. Recommendations and then be proffered based on the outcome of technical study. This
will augment our resolve to adopt best management practices for improving our environmental
performance.
b) A composting facility of 50 tons per year is proposed close to the vineyards. This will not only
eliminate solid waste produced from the pressed grape skin but it would be marketed to the
vineyards. An estimated income of 25000 $ is likely to be received in a year. The hazardous effect of
chemical fertilizers used on the soils of the vineyards will be reduced and organic matter content of
the soil will be increased. This recommendation will also reduce nitrogen and phosphorous
contamination of runoff water going into water bodies.
c) Since the facility is a small sized non-commercial wine manufacturing facility, not much concern or
risk is associated with the storage of chemicals on site. This is so because chemicals are used in
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11. relatively minute quantities and do not pose any major risks. Notwithstanding, the existing storage
mechanisms for chemicals on site, will be optimized to ensure the 100% accident or incident record
regarding spillage is maintained.
6.0 ORGANIZATION
5.1 ORGANIZATION CHART
The Wine Visitor and Education Centre’s (Niagara College) Organizational Chart capturing major staff and their role
in EMS development and implementation. The organizational chart captures top management, functional or
departmental heads, and individuals that would comprise the environmental management committee and the
management review committee for the EMS.
Figure 2.0: Organizational Chart
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Top Management
General Manager
Retail Manager
Environmental Management Representative
Senior Wine Maker
Deputy Environmental Management
Representative
Assistant Wine Maker
Event Planner
Function / Departmental manager
Assistant Wine Maker
Senior Wine Maker
Retail Manager
Management Review
Committee
Environmental Management
Committee
All Staff and students
Co-Op Student
Project students
Volunteer staff

12. 5.2 RESPONSIBILITY
This section of the EMS defines the role and responsibilities of the staffs / departments involved in the
EMS such as top management, Environmental Management Representative, Deputy Environmental
Management Representative, Environmental Management System Committee and Management Review
Committee as captured in the above organizational chart.
5.2.1 TOP MANAGEMENT
Top Management is responsible for:
o Endorsing the environmental policy;
o Ensuring appropriate resource allocation to enable the effective operation and continual
improvement of the EMS.
5.2.2 ENVIRONMENTAL MANAGEMENT REPRESENTATIVE (EMR)
The Senior Wine Maker position is hereby appointed the EMR and has the responsibility and authority
for:
a) Ensuring that EMS requirements are established, implemented and maintained in accordance with
the ISO 14001 standard;
b) Ensuring that sufficient resources are allocated for the proper implementation of the environmental
policy and the EMS;
c) Regularly reviewing the policy and the effectiveness of the EMS, and ensuring that the necessary
changes are made.
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13. EMR is also the Chairman of the EMS Committee and has the responsibility and authority for:
a) Leading the EMS Committee to establish and implement the EMS in accordance with ISO 14001
standard, and monitoring the performance of the EMS;
b) Coordinating internal EMS audits to ensure the EMS has been properly implemented and
maintained;
c) Handling and investigating nonconformity and ensuring corrective and preventive action has been
taken to mitigate any impacts caused;
d) Reporting on the performance of the EMS to the top management for review and as a basis for
improvement of the EMS.
The EMR, Deputy EMR, EMS Committee and top management shall be responsible for undertaking the
EMS management review on an annual basis, to ensure top management commitment and integration
of the EMS with business strategies for its implementation and continual improvement.
5.2.3 DEPUTY ENVIRONMENTAL MANAGEMENT REPRESENTATIVE (DEMR)
The Assistant Wine Maker Position is the appointed Deputy EMR and has the responsibility and
authority for:
a) Assisting the EMR to ensure the EMS is effectively implemented and maintained
b) Assuming the responsibility and action of the EMR when the EMR is unavailable
5.2.4 ENVIRONMENTAL MANAGEMENT SYSTEM COMMITTEE (EMS COMMITTEE)
This committee is responsible for:
a) The establishment and implementation of the EMS;
b) The establishment and review of objectives, targets, and programmes;
c) Ensuring the effective implementation of environmentally-related operational controls and
programmes;
d) The internal communication of environmental matters between management and employees; and
promoting environmental awareness among company staff;
e) The review of complaint records, nonconformity, corrective action and preventive action reports
and the adoption of preventive actions as necessary;
f) Providing leadership in the pursuit of environmental issues;
g) Any other EMS activities that are assigned by the EMR;
5.2.6 FUNCTION / DEPARTMENTAL MANAGER
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14. The Function / Departmental Managers are responsible for:
a) Establishing controls for the identified significant environmental aspects for his/her function team /
department according to procedures and instructions;
b) Ensuring that the EMS is properly implemented and that environmental matters are properly
handled at all stages;
5.2.7 ALL EMPLOYEES
All employees are responsible for:
a) Working in accordance with the documented environmental procedures and instructions, specific
responsibilities defined in individual procedures and instructions; and
b) Reporting problems or deviations associated with environmental issues and the EMS to the EMS
Committee.
6.0 RESOURCE ALLOCATED
A total sum of $26,500 is earmarked for the establishment and implementation of this EMS. This
expenditure would be met partly through donations from the Wine Council of Canada ($10,000) and
$16,000 from UNEP special assistance.
7.0 BUDGET
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15. 9.0 SIGN-OFFS
Endorsed by:
_________________________
General Manager
Date:
10.0 APPENDIX A: INITIAL ENVIRONMENTAL REVIEW
Wine and Visitor Centre, Niagara on the lake campus
Initial Environmental Review Checklist
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Activity Estimated Cost
Hiring of consultants for the reduction of waste water studies
$10,000
Purchase of equipment for monitoring and tracking of waste water
$3000
Installation Cost
$1000
Establishing of Composting facility at the wine center
$12,000
Market Survey for energy efficient bottling equipment $500
Total $26,500

16. Location:
Wine and Visitor Centre, Niagara College, Niagara On the lake campus
Interviewer(s):
Khalid Mahmood, Olufunso Babajide, Kelly Baah
Interviewee:
Gavin Robertson
Date of visit: Prepared by:
Kelly Baah, Khalid Mahmood, Babajide Olufunso
1) General Information
a) Organizational Structure (Organization personnel and structure chart)
Board of directors include, college/department staffs and external consultants (estimate of 10board
members)
General Manager – Steve Gill of both the brewery and the winery
Wine maker, retail manager (Lauren),
Events Planner
Several retail staff (6empoyed retail staff, 3part time and 3full time), Assistant wine maker, 1 Co-Opt.
Student
Question Response
b) Activities, processes, products Activities include wine making, winery,
educational/ tutoring activities,
Wine Production which involves grape processing,
fermentation,
Retail events, Sales, Public tours, educational
seminars,
Student projects (Winery and viticulture technician
program and Wine Business Management)
c) Number of employees 20 tentative (fluctuates with the season). 10 or 12
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17. staff members during the summer period.
d) Environmental Coordinator No environmental coordinator
e) Types of facilities (i.e. office, warehouse, etc.) Four of Offices, wine production centre,
conference room, Reception area, laboratory, wine
tasting room, 1 class room
f) Type(s) of machinery used Fork lift, Impeller pump, Pneumatic press, grape
elevator, grape crusher distemper, cooling unit,
g) Types of goods provided by suppliers Cleaning and sanitizing products, Yeast and yeast
nutrients, fining agents, packaging (glass, labels
and print), lab analysis apparatus and equipments,
lab analysis chemicals, student project equipments
(smaller containers for wine making), Wine
production equipments (tanks, hoses, brooms,
drums), maintenance equipments/tools.
h) Types of services provided by contractors Waste disposal
Criveller – survey, supply and service majority of
the wine making equipments.
IT Department from Niagara college, service
phones and computer itches or glitches
Security -
Horticulture department, gardening services
FMS (Facilities Maintenance service) provide
cleaning services
i) Future activities / services N/A will remain in the business of wine making
2) Materials, Energy Usage and Control
Question Response
a) Primary materials consumed and quantities Grapes (80tones annually = 45,000 – 50,000litres
of wine) and water (cleaning)
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18. b) Materials purchasing policy Purchase of light weight bottles
c) Waste Management / Recycling practices Organic waste sent to compost pad behind the
greenhouse at NOTL
d) Water consumption N/A water is consumed only when necessary.
Largest impact or concern is water use for
cleaning…..
e) Activities that use primarily water Cleaning (at practically every stage of the
production process)
f) Water treatment facilities and / or practices Storm and sterile system: Separated waste water
disposal system; two pipes are controlled using a
switch to divert grey water and normal storm
water to the municipal storm water drainage
system. The grey diverted to a waste water
treatment plant.
g) Water management policy or conservation
measures
None, routine operations for water conservation
h) Electricity consumption Use of Motion sensor lights
i) Major electricity usage Temperature control, lighting, air-conditioning,
heating, glycol chilling unit.
Twice a year, a bottling unit consumes 660volt all
day during bottling of finished wine products
j) Electricity management policy or conservation
measures
Use of Motion sensor lights
k) Type of fuel consumed and quantity *****Natural Gas for heating, Propane gas for 1
big heater during the winter season
l) Major fuel usage Natural gas
m) Fuel management or conservation measures N/a
n) Other material management policy or
conservation measures
N/a
3) Materials Storage and Handling
Question Response
a) Types and quantities of materials stored -Peroxide stored in cool area out of reach and
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19. away from any UV radiation
-Finished wine storage- out of sunlight
-Locked cage propane storage
b) Material specifications (i.e. MSDS) Use of an MSDS sheet
c) Material inventory control procedure Lab safety training, MSDS sheet updated annually
d) Expired materials or materials not requiring
MSDS
Mostly yeast material disposed off in the garbage
e) Documentation of spills N/A
f) Presence of spill kits / tools N/A
4) Wastewater Management
Question Response
a) Wastewater sources Day to day cleaning, during grape harvesting
(cleaning).
b) Characteristics of wastewater Organic******
c) Wastewater treatment method N/A only use of a storm and sterile switch
d) Wastewater recycling / reuse / minimization
policies
N/A ******
e) Location(s) of wastewater discharge Wine production Crush pad
f) Regulatory requirements (i.e. environmental
compliance)
Municipal requirements *******
g) Records of wastewater discharges N/a
5) Chemical Waste Management
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20. Question Response
a) Chemical waste sources N/A All chemicals used in the lab are used in low
concentrations and there are no hazardous
chemicals used….
b) Characteristics of chemical waste N/A
c) Chemical waste handling / treatment / storage
method
N/A
d) Chemical waste recycling or minimization
policies
N/A
e) Chemical waste disposal practices N/A
f) Regulatory requirements (i.e. disposal licenses) N/A
g) Chemical waste disposal records N/A
7) Solid Waste Management
Question Response
a) Primary types of solid waste Organic waste – Compost pad at the greenhouse,
Cardboard recycling, Paper waste
b) Quantity of solid waste generated 20tones of grape skin waste per annum
c) Waste disposal method Composting
d) Waste reduction / recycling methods N/A
e) Regulatory requirements (i.e. waste disposal,
licenses)
N/A
f) Record of solid waste disposal N/A
8) Noise and Other Waste Management
Question Response
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21. a) Noise sources and noise levels
N/A
b) Noise control method N/A
c) Noise control regulations N/A
d) Radioactive waste sources N/A
e) Types of radioactive waste and quantity N/A
f) Regulatory requirements (i.e. licenses) N/A
9) Environmental Incidents / Accidents
Question Response
a) Nonconformity (i.e. material leakage, complaint,
warning, non-compliance record)
N/A
b) Date and time of incident / accident N/A
c) Causes on nonconformity N/A
d) Corrective action N/A
10) Environmental Training
Question Response
a) Existing environmental training programs (i.e.
name, time, goal, employees)
None
b) Future training plan No or N/A
11) Environmental Audit
Question Response
a) Any environmental audit conducted None except for waste audits done by EMA
students
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22. b) Scope of audit, location N/A
c) Auditor / auditing firm N/A
13) Environmental Management System Requirement
Question Response
a) Environmental policy Always a good idea but the GM with the approval
of the board of directors would have the final say
b) Legal or other regulatory requirements Smart serve certification
c) Environmental aspects Water, electricity, chemicals and organic waste
d) Objectives, targets and programs Water consumption
e) Resources, roles, responsibility and authority Management, departmental/unit heads, students
and all staffs
f) Competence, training, awareness Yes, required
g) Communication
h) Documentation EMS document
i) Control of documents
j) Operational control ( i.e. standard operating
procedures, work instruction)
Yes
k) Emergency preparedness and response
• Existing emergency plans and procedures
for dealing with environmental incidents
(i.e. spill, accidental emissions)
• Relevant guidance documents or
guidelines
Types of drills conducted, records
None
l) Monitoring and measurement Required
m) Evaluation of compliance Audits
n) Nonconformity and prevention action and
corrective action
Management reviews
o) Control of records
p) Internal audit (reports) None
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23. q) Management review As necessary
r) Environmental initiatives Motion sensor lights, source separation of waste,
composting organics, sterile storm water control
switch
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