Karen Pidgeon

I will use smaller plates and/or serve smaller portions when dishing out food.

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

I will spend at least 15 minutes learning how to differentiate between sell by, use by, and best by dates.

I will buy from organic and local farmers who have made the decision to not use synthetic nitrogen fertilizers.

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.