Dr. B.

I will ask my local seafood market or grocery store if their seafood is sustainable and share the Seafood Watch resources so they can stock sustainable options.

Using the Seafood Watch guide, I will feature a sustainable seafood ingredient in a new recipe.

I will keep a daily log of food I throw away during Drawdown Ecochallenge, either because it went bad before I ate it, I put too much on my plate, or it was scraps from food preparation, and commit to reducing my food waste throughout the challenge.

I will source 50 percent of my food from local producers each day. This could include signing up for a local CSA, buying from a farmer's market, visiting a food co-op, foraging with a local group, or growing my own ingredients.

I will test drive an electric bike at a local distributor to see if it makes sense to use one in place of my car, or to extend the area I can cover by bike.

I will use smaller plates and/or serve smaller portions when dishing out food.

I will cook 2 meals with zero-waste each day.

I will spend 20 minutes researching and shopping from 1 businesses owned by women, people of color, or immigrants.

I will watch Drawdown’s Climate Solutions 101 and share what I learned with others.

I will connect with a local nonprofit working on issues affecting women, girls, trans people, and/or nonbinary people in my community, and find out how I can get involved or become a member.

I will enjoy 2 meatless or vegan meals each day of the challenge.

When they are available, I will purchase products made from bamboo instead of wood, plastic, or metal.

Sometimes protecting nature requires feeling connected to nature. I will invest 12 minutes in exploring and appreciating a natural area in my region, whether a forest, wetland, coastal area, or somewhere else.

If I buy a plane ticket, I will purchase a carbon offset.

I will spend at least 12 minutes researching and weighing my options to see if a hybrid or electric vehicle makes sense for my lifestyle.