Ecochallenge.org

Drawdown Ecochallenge 2026

Liv Wynn

POINTS TOTAL

40 TODAY
86 THIS WEEK
86 TOTAL

participant impact

UP TO

2.0

zero-waste meals

consumed

Liv's actions

Industry

Practice the 5 Rs

Recycling

I will practice the "5 Rs" — refuse, reduce, reuse, repurpose, and recycle — to reduce my waste more than I can with just recycling alone.

COMPLETED 2
DAILY ACTIONS

Food, Agriculture, and Land Use

Zero-Waste Cooking

Reduced Food Waste

I will cook 1 meals with zero-waste each day.

COMPLETED 2
DAILY ACTIONS

Coastal, Ocean, and Engineered Sinks

Visit the Coast

Macroalgae Protection and Restoration

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

UNCOMPLETED
ONE-TIME ACTION

Transportation

Go for a Daily Walk

Walkable Cities

I will take a walk for 30 minutes each day and take note of the infrastructure that makes walking more or less enjoyable, accessible, and possible.

COMPLETED 0
DAILY ACTIONS

Participant Feed

REFLECTION QUESTION
Food, Agriculture, and Land Use

In North America, up to 65% of food waste happens at the consumer level. Chef Steven Satterfield advocates for utilizing every part of a vegetable. How can you incorporate using an entire vegetable, including the skins, tops, and stalks during your next meal prep?
Liv Wynn 3/05/2026 9:26 AM
I make a lot of juices and smoothies, it really doesn't matter what part of the fruit or vegetable you use because it ends up tasting the same!

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