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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 QUESTION
    Food
    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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