Food
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)