I think I saved the best for last with this challenge. I leaned a lot and found I was already doing this more than I knew!

I am very excited to continue this philosophy throughout my life. This has been a very fun challenge this year. I actually learned some stuff and picked up some great sustainability tips.

The closest climate friendly supermarket is about 30 miles away. I wish there was more companies out there that used climate friendly practices. It doesn't seem like any supermarkets would be phasing out there HFC refrigerants anytime soon but we can try brining it to there attention and explain to them the benefits of not using HFG refrigerants.

It's commonly known the effect of heating too much meat on the human body so instead I focused on the environment. I learned it takes more resources to grow the animals needed for meat when compared to the output gained from focusing on crops. The balance of nutrients in your body is harder to achieve on meat alone and in a perfect world it would be more beneficial to have vegetarian focused diets with meat serving as an additive. Overall in reducing my meat intake this month, I have felt better in energy capacity as well as consuming numerous varied nutrients from increased vegetable/fruit intake. I honestly thought this was going to be more tougher than it was but I think this is something I can easily continue after this challenge and find enjoyment in it.

Family planning helps with sexual disease control, avoiding unplanned pregnancies', and provides individuals with information that may not have been accessible to them before. It is not only a matter of human rights; it is also central to women’s empowerment, reducing poverty and achieving sustainable development.

Wage gap and misogyny are still at an all time high and create obstacles for woman to gain equal financial freedom or to want to move up in the corporate world due to fear of not being taken seriously or being harnessed causes them withdraw from participating in everyday community activities.

• 1 large egg white
  
  
• 2 ¼ cups cornflakes, crushed
  
  
• 1 pound cod, cut into 4 pieces
  
  
• 1 teaspoon garlic powder
  
  
• ½ teaspoon ground pepper
  
  
• ¼ teaspoon salt
  
  
• Olive oil cooking spray
  
  
• ⅓ cup mayonnaise
  
  
• 2 tablespoons dill pickle relish
  
  
• 4 whole-wheat hamburger buns
  
  
• Lettuce, carrots, cucumbers, radishes, cabbage, bell peppers and/or tomatoes for serving

1. Preheat oven to 425 degrees F. Line a baking sheet with foil, place a wire rack on it and coat with cooking spray.
   
   
2. Whisk egg white in a shallow dish until frothy. Place cornflakes in another shallow dish. Sprinkle cod with garlic powder, pepper and salt. Dredge the cod in egg white, shaking off any excess, then coat with cornflakes, pressing to help them stick. Place on the prepared rack. Coat the top and sides of the fish with cooking spray.
   
   
3. Bake the fish until golden brown and an instant-read thermometer inserted in the thickest part registers 145 degrees F, 15 to 20 minutes.
   
   
4. Combine mayonnaise and relish in a small bowl. Serve the fish on buns with some of the sauce and vegetables.