Adriana Vann

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

I will spend 30 minutes learning about biochar and how it can help sequester carbon.

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

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

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

I will enjoy 1 meatless or vegan meals each day of the challenge.

Fill out this form and share your Ecochallenge story with us!

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.

I will source 25 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 use seaweed in a new recipe.

I will spend at least 30 minutes researching how people can build with carbon-storing materials - including agricultural byproducts - and discuss it with my peers or post to social media.

I will spend at least 30 minutes learning about the need for more regenerative agriculture.

After researching the incentives at the federal, state, utility, and local levels, I will contact a local installer/distributor for a solar panel installation consultation on my house.

Spend 15 minutes learning about AMD's environmental sustainability (section starts on page 29).

Spend 15 minutes learning about AMD's environmental sustainability (section starts on page 29).

Attend the October 29th Virtual discussion, “Hungry for Change: Food, Ethics, and Sustainability”