sophia villacreces

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 share a business carbon calculator and encourage my organization to improve our sustainable practices.

Using Drawdown's Job Function Action Guide, I will learn about climate actions I can take at work.

I will assess the vehicles used by my company or college and advocate for a purchasing policy focused on electric and fuel-efficient vehicles.

I will spend at least 19 minutes researching and weighing my options to see if a hybrid or electric vehicle makes sense for my lifestyle.

I will spend at least 20 minutes researching and advocating for a comprehensive high speed rail network in my country/region.

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

I will spend at least 20 minutes learning about the need for more regenerative agriculture.

I will start a compost or worm bin where I live.

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

I will prevent water runoff and increase absorbency by mulching the base of trees and plants in my yard.

I will give 1 microloans to women who need help starting a business.

I will spend at least 8 minutes learning how local indigenous tribes are caring for the land by participating in a training, workshop, or presentation.

I will donate to Native American Rights Fund, which protects tribal natural resources and environmental rights and promotes Native American Human Rights.

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

I will spend at least 20 minutes learning how to differentiate between sell by, use by, and best by dates.

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

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

I will spend 15 minutes researching cattle feed and manure management, or visiting a dairy farm to learn about their farming practices.

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