Ecochallenge.org and Project Drawdown

Drawdown EcoChallenge

April 4 - April 25, 2018

Cassia Schuler

Lincoln High School

POINTS TOTAL

0 TODAY
0 THIS WEEK
345 TOTAL

participant impact

UP TO

18

zero-waste meals

consumed
UP TO

20

meatless or vegan meals

consumed

Cassia's actions

Food

Reduce Animal Products

#4 Plant-Rich Diet

I will enjoy 1 meatless or vegan meal(s) each day of the challenge.

COMPLETED 20
DAILY ACTIONS

Electricity Generation

Learn More About Geothermal Energy

#18 Geothermal

I will spend at least 10 minutes learning more about the energy generation potential of geothermal energy and consider investing in this technology.

UNCOMPLETED
ONE-TIME ACTION

Food

Zero-waste Cooking

#3 Reduced Food Waste

I will cook 1 meal(s) with zero-waste each day.

COMPLETED 18
DAILY ACTIONS

Materials

Eliminate Toxic Plastics

#47 Bioplastic

I will avoid buying toxic plastics, including polycarbonate, polystyrene and polyvinyl and instead replace them with bioplastic or durable options.

COMPLETED 1
DAILY ACTION

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?
Cassia Schuler 4/12/2018 12:23 PM
I can use the stems and stalks of vegetables to make vegetable stock or I can simply sauté them to eat or put on salads.

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