Brenna Moore
4/12/2018 10:15 AM
Expand my purchasing horizon.
Brenna Moore
POINTS TOTAL
- 0 TODAY
- 0 THIS WEEK
- 49 TOTAL
Brenna's actions
Food
Support Local Food Systems
#4 Plant-Rich Diet
I will source 1 meal(s) from local producers each day. This could include signing up for a local CSA, buying from a farmer's market, visiting a food co-op, foraging with a local group, or growing my own ingredients.
Food
Learn the Truth About Expiration Dates
#3 Reduced Food Waste
I will spend at least 1 minutes learning how to differentiate between sell by, use by, and best by dates.
Food
Zero-waste Cooking
#3 Reduced Food Waste
I will cook 1 meal(s) with zero-waste each day.
Food
Keep Track of Wasted Food
#3 Reduced Food Waste
I will keep a daily log of food I throw away during the EcoChallenge, either because it went bad before I ate it, I put too much on my plate, or it was scraps from food preparation.
Buildings and Cities
Go by Bike
#59 Bike Infrastructure
I will commute by bike 10 mile(s) per day and avoid sending up to 8.95 lbs of CO2 into Earth's atmosphere.
Women and Girls
Support Women-Owned Businesses
#62 Women Smallholders
I will support women-owned businesses when I shop this month.
Food
Reduce Animal Products
#4 Plant-Rich Diet
I will enjoy 1 meatless or vegan meal(s) each day of the challenge.
Food
Smaller Portions
#3 Reduced Food Waste
I will use smaller plates and/or serve smaller portions when dishing out food.
Participant Feed
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REFLECTION QUESTIONFoodNow that you know the difference between use by, sell by, and best by dates, how will you view expiration dates differently?
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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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REFLECTION QUESTIONBuildings and CitiesHow does using human-powered transportation make you feel?