Ecochallenge.org and Project Drawdown

Drawdown EcoChallenge

April 4 - April 25, 2018

Shelley Mather

POINTS TOTAL

0 TODAY
0 THIS WEEK
127 TOTAL

participant impact

UP TO

120

minutes

spent learning
UP TO

16

zero-waste meals

consumed

Shelley's actions

Food

Learn the Truth About Expiration Dates

#3 Reduced Food Waste

I will spend at least 60 minutes learning how to differentiate between sell by, use by, and best by dates.

COMPLETED
ONE-TIME ACTION

Food

Explore Other Food Solutions

All Food Solutions

I will spend at least 60 minutes researching other Drawdown Food Solutions.

COMPLETED
ONE-TIME ACTION

Food

Zero-waste Cooking

#3 Reduced Food Waste

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

COMPLETED 8
DAILY ACTIONS

Participant Feed

REFLECTION QUESTION
Food

Now that you know the difference between use by, sell by, and best by dates, how will you view expiration dates differently?
Shelley Mather 4/23/2018 6:40 AM
I will use the dates to inform my decision whether to consider eating something or not. I will also pay closer attention to the dates when shopping so I am more aware of what is close dated and eat that first.

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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?
Shelley Mather 4/12/2018 5:37 AM
I set the stems to the side from mushrooms and used them along with carrot tops and celery tops and the root to make a vegetable stock. This is a good way to use all parts of the vegetable.

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