Joe Fermo

After learning more about Ocean restoration sites, my girlfriend and I went to Palos Verdes to visit one. I love how peaceful and vibrant the coastal ecosystem felt, especially seeing kelp forests starting to thrive again. We spent time walking along the trails, observing tide pools and reading about the local marine life being protected. It made me feel hopeful knowing that efforts like these are helping to reverse some of the damage humans have caused.

I recently learned more about sustainable seafood practices and guidelines that help protect aquatic environments and biodiversity. During a trip to Santa Barbara, I had the opportunity to enjoy fresh sea urchin, or uni, which is considered among the best in the world. Santa Barbara's uni is harvested sustainably by divers around the Channel Islands, ensuring minimal environmental impact and supporting local fisheries. Organizations like the California Sea Urchin Commission oversee the industry to maintain a balance between economic viability and ecological responsibility. By choosing uni from reputable sources that prioritize sustainability, I can enjoy this delicacy while aligning with environmental conservation efforts.

I recently learned more about regenerative agriculture, a farming approach that focuses on restoring soil health, increasing biodiversity, and improving ecosystem resilience while producing food sustainably. After watching the documentary, "Changing Paradigms | Regenerative Agriculture: a Solution to our Global Crisis? | Full Documentary," I better understood the aspects surrounding regenerative farming. This documentary follows Charles Massy, an Australian man born into his family farming industry raising sheep. While he acknowledges his families legacy in participating in negative environmental habits, he attempts to use regenerative farming. He shows how land, whose soil dried up due to past unsustainable agricultural practices, becomes restored by regenerative farming as seen by the regrowth of native grasses. His livestock help revitalize the land by naturally fertilizing the soil, breaking up compacted ground with their hooves, and stimulating plant growth through managed grazing cycles, which helps native plants spread. I also learned that the majority of America's lamb is imported from Australia so as a testimony to my learning I made rengeratively raised lamb chops from Australia and eggs for breakfast.

Recently, I went out to eat with my girlfriend at a restaurant called Blueys. It was clear to me that Blueys was a climate conscious restaurant, but what stuck out to me the most were their straws. While I strive to only use more eco friendly straws made of paper, they tend to become soggy and collapse quickly, making it difficult to enjoy a drink without frequent replacements; however, the straws at this restaurant did not decompose in my drink. These eco-friendly straws were made by a company called green print. It was truly refreshing to see a straw that shared the quality of a plastic straw, yet was also biodegradable.

I’m joining the Project Drawdown EcoChallenge because my personal identity is deeply intertwined with the natural world. Growing up in Charleston, South Carolina, I developed a profound connection to the unique ecosystems of the southeastern United States, especially the intercoastal regions. The environment shaped my upbringing, and I feel a deep sense of gratitude toward the natural world for the memories and experiences it has given me. From fishing in the marsh for redfish, trout, and flounder, to spending countless hours on the beach, my earliest memories are rooted in the beauty and serenity of nature. As I witness the ongoing climate crisis and the threats it poses to the environment I hold so dear, I am motivated to take action. This challenge is an opportunity to be part of a global conversation and contribute to the preservation of our planet for future generations. While the crisis is daunting, I’m eager to hear others' innovative solutions and perspectives, as I believe we can make a meaningful difference by working together.