Food is an integral part of every person's day. The food we eat requires many resources from water, land and energy for production as transportation to your table. From farms and gardens to our tables, MCC is working to teach and implement local, healthy and flavorful food production and preparation with low environmental impacts.
What Is MCC Doing?
- MCC's Horticulture and Culinary Arts programs are partnering in joint curriculum to teach students the food cycle through growing, preparing, eating and composting food waste.
- MCC's Institute for Culinary Arts works with local farmers and community gardens to purchase local produce for use in their classes.
- The Horticulture and Culinary programs are working within the community by sharing their knowledge at local community gardens and farmers' markets.
- Throughout the Institute for Culinary Arts, MCC teaches and practices minimal waste and the importance of fresh, local food.
- On-campus composting will reduce food waste going to landfills and provide vital nutrients for Horticulture's food gardens.
What Can You Do?
- Support (or start) a community garden in your neighborhood.
- Support (or start) a farmers market near you(www.localharvest.org).
- Grow your own food in your yard or at a community garden.
- Know your farmer.
- Avoid disposable paper and plastic food packaging by buying in bulk or through a food cooperative.
If improperly designed and managed, lawns and landscapes can contribute to issues with water quality and quantity. Through sustainable design and management, lawns and landscapes can protect water resources and provide multiple environmental, economic and social benefits. MCC is committed to creating on-campus landscapes that reduce the quantity and improve the quality of stormwater runoff, minimizing the need for irrigation using treated, potable
What Is MCC Doing?
- Water-wise landscapes:
- All new turf at MCC is composed of high-heat tolerant and low-water use fescue.
- Irrigation systems have rain sensors and timers to practice wise water use on our grounds and landscapes.
- MCC´s Sarpy Center, Elkhorn Valley Campus, South Omaha Campus and Fort Omaha Campus have integrated native and ecologically well-adapted non-invasive plants, such as native prairie grasses and wildflowers, into their landscapes to reduce turf area.
- Stormwater management best practices:
- Pervious pavement has been installed at Fort Omaha Campus' Institute for the Culinary Arts. This type of pavement allows rainwater to soak through, recharging groundwater and reducing stormwater runoff into Omaha's waterways.
- The Institute for the Culinary Arts captures rainfall from the roof and stores it in a 15,000 gallon tank for use on landscaping.
- Indoor wise water use best practices:
- MCC switched from 2.2 to 0.5 gallon per minute (gpm) restroom faucet aerators reducing indoor water use by more than 500,000 gallons of water annually.
Over the past three decades, approximately one-third of the planet's natural resources have been consumed.1
The United States accounts for 5 percent of the world's population but consumes 30 percent of total global resources and creates 30 percent of the world's waste.2 For every trash-filled garbage can placed on the curb, 70 garbage cans of waste were produced in the manufacturing of the stuff in your one trash can.3
MCC is committed to doing more and using less. By reducing our consumption of natural resources, using and reusing durable goods and recycling products at the end of their useful lives, we can ensure that future generations will have the resources they need for quality standards of living. MCC is doing its part to rethink, reduce, reuse and recycle the materials and resources necessary for the deliverance of a top-quality education while minimizing our impact on the environment.
What Is MCC Doing?
- Applied Technology labs minimize waste through reduce and reuse best practices, as well as recycling leftover
materials where possible. Our Auto Collision Technology program, for example, cleans and reuses paint solvent to reduce the volume of toxic chemicals entering the waste stream and reducing expenditures associated with the purchase of new materials.
- MCC encourages the use of reusable mugs and tableware for meetings.
- Collegewide paper use reduction strategies include default double-sided printing and copying; encouraging the
use of digital documents over hard-copy; and moving to appropriate digital marketing and PR strategies while reducing the quantity of printed materials.
- Central storage reuses office furniture and products by transplanting unutilized items from one department to another one where they are needed.
- Applied Technology labs reuse otherwise wasteful building and automotive materials as teaching tools in the classroom.
- MCC's Facilities Department mulches grass clippings to return nutrients to the soil, reducing the need for fertilizers and water.