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Welcome to Drawdown EcoChallenge!

Watch the short video below to learn the basics.
You'll be an Drawdown EcoChallenge expert in no time!

Ecochallenge.org and Project Drawdown
Drawdown EcoChallenge
April 4 - April 25, 2018
Jessica Barrett's avatar

Jessica Barrett

Mayo Clinic

POINTS TOTAL

  • 0 TODAY
  • 0 THIS WEEK
  • 48 TOTAL

participant impact

  • UP TO
    8.0
    zero-waste meals
    consumed

Jessica's actions

Food

Zero-waste Cooking

#3 Reduced Food Waste

I will cook 2 meal(s) with zero-waste each day.

COMPLETED 4
DAILY ACTIONS

Participant Feed

Reflection, encouragement, and relationship building are all important aspects of getting a new habit to stick.
Share thoughts, encourage others, and reinforce positive new habits on the Feed.

To get started, share “your why.” Why did you join the challenge and choose the actions you did?

  • REFLECTION QUESTION
    Food Zero-waste Cooking
    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?
    Jessica Barrett's avatar
    Jessica Barrett 4/25/2018 8:52 AM
    I routinely cook with fresh veggies as a side, in a soup, or for snacking.  If there are any pieces that I don't want to eat (such as salmon skin, ends of carrots, etc), they end up mixed in with my dogs food.  I even use leftover broth from the soup to mix in for a savory dinner for her. Its a daily commitment to not waste or throw out food in my house. 
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