Roxanne Miner

I will donate blood in my community to make sure there are adequate supplies for routine medical services and emergencies.

I will share one idea for making my organization more sustainable on our team's feed.

I will make 1 new healthcare connections at my workplace or beyond to learn from my peers, share best practices, and see if there are opportunities for collaboration

I will keep 1 forks, spoons, and/or knives from entering the landfill by using reusable utensils when eating at work.

Lighting makes up approximately 10% of hospitals' energy use on average. I will save energy by turning off unnecessary lights when not in use and when I am the last one to leave a space.

I will use public transit 1 mile(s) each day and avoid sending up to (___) lbs of CO2 into Earth's atmosphere.

I will enjoy 1 meatless meal(s) and/or vegan meal(s) each day this week.

I will prevent water from being wasted by reporting one or more leaky faucets, toilets, or other water leaks to my organization's facilities team for repair.

I will spend 15 minutes learning about the environmental footprint of the healthcare industry, how it impacts health, and ways I can help reduce it.

I will avoid printing 2 pieces of paper by "going digital" and printing double-sided whenever possible.

I will read the Ecochallenge feed each day and comment on posts by people who I don't know, but whose content inspires or interests me.

Your voice matters! Help us improve the One Healthcare Ecochallenge by taking our survey, available starting April 23rd.

I will donate blood to ensure there are adequate supplies for routine medical services and emergencies. Two opportunities at Froedtert Health are April 14 at Froedtert Menomonee Falls Hospital or April 15 and 18 at Froedtert Hospital.

Reduce your environmental impact and join the Ride Commute WISE Take it for a Spin! challenge. Take the bus, carpool, bike, or walk and log your trips and be entered to win a prize.

I will try a new Coolfood dish in our dining areas to help reach our goal of reducing our greenhouse gas emissions in the food we serve by 25% by 2030.