Specific short-term goals identified in MxCC’s Climate Action Plan, 2015-2016:

Action Measurement Achievability Status
Expansion of healthy food choices Ratio of healthy food sales to fried/grilled food sales AN Survey conducted Fall 2015 to gather customer feedback.
Sourcing more locally grown food Percentage of food purchased from local farms  AN
Collect and compost food waste Reduction in waste that is not placed in dumpsters  AN New proposal presented to Exec. Council Nov. 2015. Pilot to begin Spring 2016.
Install a point of use water heater Better supply of hot water, reduction in cost producing hot water  AII This is happening in the new Manufacturing building. The kitchen in Founders will be remodeled soon (architect has been hired) – the plan is for a flash water heater.
Switch to using natural organic cleaning products Potential cost savings and reduction in use of chemicals  AN
Redesign the kitchen to be more efficient and “green” Kitchen will be redesigned for greater efficiency and use of resources AII  As noted above, there are plans in the works for a complete kitchen redesign.

* Achievable now (AN), achievable with additional resources (AAR), achievable through policy changes (APC), achievable through institutional investment (AII)