Kristiina Nuottimäki

I will replace or remove the palm oil, coffee, and cocoa products in my current diet that are known to contribute to deforestation.

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

I will spend at least 60 minutes watching videos and/or reading about the environmental benefits of silvopasture.

I will spend at least 120 minutes researching the impact of my diet to see how it contributes to deforestation.

I will only purchase wood and paper products from ecologically certified sources like Forest Stewardship Council.

Through social media (LinkedIn or Instagram), I will share what I've learned about Land Sinks and tag Ecochallenge.org.

I will spend at least 60 minutes finding out if anyone is working on perennial biomass projects in my region and how I can get involved.

I will support a community garden by volunteering, donating, or advocating for a new or existing one.

I will spend 60 minutes researching the environmental benefits of peatlands and what is being done around the world to conserve and restore them.

I will make a donation to a nonprofit that installs microgeneration in low income countries.

Sometimes protecting nature requires feeling connected to nature. I will invest 60 minutes in exploring and appreciating a natural area in my region, whether a forest, wetland, coastal area, or somewhere else.

I will use seaweed in a new recipe.

I will volunteer 1 hours with a wetland restoration project in my region to learn about the importance of wetlands.

I will spend 60 minutes learning about biochar and how it can help sequester carbon.

I will spend at least 60 minutes learning how local indigenous tribes are caring for the land by participating in a training, workshop, or presentation.

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

I will visit a coastal or ocean site to experience the ecosystem and look for the presence of macroalgae/seaweed.

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 5 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 give 5 microloans to women who need help starting a business.

I will spend at least 60 minutes learning about the need for more regenerative agriculture.

I will donate to nonprofits that install clean cookstoves in low-income countries.

I will research and support local farmers who have made the decision to not use synthetic nitrogen fertilizers.