2. The environmental sustainability plan for the State capitol complex, adopted and implemented by the commission pursuant to paragraph (4) of subsection a. of section 6 of P.L.1992, c.67 (C.52:31-39), shall include:
a. Initiatives to improve energy savings and efficiency, including alternative electric energy, increase use of Energy Star products, and make other technology upgrades;
b. Water conservation techniques;
c. Applicable principles set forth in the Leadership in Energy and Environmental Design Green Building Rating System established by the United States Green Building Council, or a comparable nationally recognized, accepted, and appropriate sustainable development rating system;
d. Involvement of State capitol complex food services, including the consideration of locally produced foods and sustainable serviceware products, such as Jersey Fresh food products and compostable utensils and other serviceware products;
e. Consideration of methods to lower the level of carbon emissions and reduce the carbon footprint of the State capitol complex, including alternatives such as planting trees and purchasing carbon credits to offset emissions;
f. Establishment of performance measures to track the progress of each aspect of the environmental sustainability plan, including the management and operation of the State capitol complex in consideration of the plan as required pursuant to paragraph (2) of subsection a. of section 6 of P.L.1992, c.67 (C.52:31-39); and
g. An estimate of any expenditure increases needed to implement the environmental sustainability plan, and an identification of potential funding sources for the expenditure increases.