From 1999 until 2005, the intensive, OWWRC-sponsored research on Taste & Odour and Attached Algae resulted in a wealth of data and other information on the biology, chemistry and physics (currents and temperature patterns) of the western basin of Lake Ontario. This information is crucial for understanding Lake Ontario as Ontario’s main source of drinking water.

Therefore, in 2006 the OWWRC converted its Taste & Odour (T&O) research program to the “Source Protection Research Program”. This new research program is sponsored by the utility members of the OWWRC and is carried out by scientists at Environment Canada supported by scientists from the Ontario Ministry of the Environment. It is designed to help address regulatory requirements related to source water (Drinking Water Quality Management Standard and the new Clean Water Act, 2006).

Both federal and provincial scientists have agreed to a continuing program of research/monitoring of physical, chemical and biological characteristics of Lake Ontario. In particular, the inshore area of the western basin that is impacted by rivers and outfalls and that serves as the source of drinking water for over 5 million people will be closely watched. A T&O event in the basin would immediately trigger increased sampling.

The annual base level of research/monitoring will extend the data already established by the research sponsored by the OWWRC. In addition, this utility-sponsored research will provide data and other information to the Collaborative Study to Protect Lake Ontario Drinking Water, a study funded by the Ontario Ministry of the Environment under the Source Protection Technical Studies Grant Program.

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