Provides that on or before January 1, 2025, in consultation with the department of environmental conservation, the office of general services shall establish a methodology for state agencies to estimate, to the extent practicable, the greenhouse gas emissions that occur through the life cycle of all food and beverages purchased by the state agency, including third-party vendors that provide food on behalf of the state agency; makes related provisions.
Relates to reducing the embodied carbon emissions of buildings and building materials; provides that construction permitted under the state building code shall achieve a 15 percent reduction in embodied carbon emissions by 2030; provides three options for compliance.
Relates to reducing the embodied carbon emissions of buildings and building materials; provides that construction permitted under the state building code shall achieve a 15 percent reduction in embodied carbon emissions by 2030; provides three options for compliance.
Prohibits public food service establishments operating in the state from providing excess food service items including utensils, condiments, napkins and extra containers, to any customer except upon, and in accordance with, the express request of that customer.
Prohibits public food service establishments operating in the state from providing excess food service items including utensils, condiments, napkins and extra containers, to any customer except upon, and in accordance with, the express request of that customer.
Provides that state-funded SUNY programs shall be reimbursed at no less than 26% of the direct costs; allows state agencies to fund SUNY programs where such state agencies determine that such program would produce administrative efficiencies or cost savings.