Sally Evans
4/25/2018 7:25 AM
Smaller portions and plates could help with food waste.
Sally Evans
POINTS TOTAL
- 0 TODAY
- 0 THIS WEEK
- 97 TOTAL
participant impact
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UP TO2.0zero-waste mealsconsumed
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UP TO2.0meatless or vegan mealsconsumed
Sally's actions
Transport
Use Muscle Power
#49 Cars
I will cut my car trip mileage by only taking necessary trips, and I will only use muscle-powered transportation for all other trips.
Food
Smaller Portions
#3 Reduced Food Waste
I will use smaller plates and/or serve smaller portions when dishing out food.
Food
Zero-waste Cooking
#3 Reduced Food Waste
I will cook 1 meal(s) with zero-waste each day.
Food
Reduce Animal Products
#4 Plant-Rich Diet
I will enjoy 1 meatless or vegan meal(s) each day of the challenge.
Land Use
Buy Bamboo
#35 Bamboo
When they are available, I will purchase products made from bamboo instead of wood, plastic, or metal.
Land Use
Forest-Friendly Foods 1
#5 Tropical Forests
I will spend at least 30 minutes researching the impact of my diet to see how it contributes to deforestation.
Participant Feed
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REFLECTION QUESTIONFoodFun fact: Your brain and stomach register feelings of fullness after about 20 minutes of eating. While dishing food out, we tend to load our plates with more than we need. Using smaller plates helps to mitigate this. Aside from the environmental benefits, what other benefits might come out of this?
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REFLECTION QUESTIONFoodWhat do you think contributes to people in North America eating more meat than other countries, and what does this say about North American values and ways of living? How do we start shifting a meat-focused food culture?
Sally Evans 4/19/2018 12:01 PMMeat is relatively inexpensive in the U.S. and people think a meal revolves around meat as the main ingredient - meat & 3 concept.
Smaller portions of meat, or using meat as a "seasoning" or "topping" of a dish is a great alternative to focusing on meat as the main.-
Liz Zavodsky (Ecochallenge Staff) 4/19/2018 12:17 PMI agree! Cutting the portion size - even if not cutting the frequency can really make a difference.
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REFLECTION QUESTIONFoodIn 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?
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Sally Evans 4/11/2018 6:45 AMI'm preparing one meatless meal per day.