Jessica Boyd

I will source 50 percent of my food 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.

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.

I will cook 3 meal(s) with zero-waste each day

I will encourage my office to hold meetings virtually whenever possible instead of requiring travel.

I will spend at least 20 minutes watching videos and/or reading about the environmental benefits of silvopasture.

I will enjoy 3 meatless or vegan meal(s) each day of the challenge.

I will use public transit 43 mile(s) per day and avoid sending up to 3.9 lbs of CO2 into Earth's atmosphere.

I will spend at least 20 minutes researching other Drawdown Food Solutions.

I will research and support local farmers who have made the decision to not use synthetic nitrogen fertilizers.

I will spend at least 20 minutes learning about the need for more regenerative agriculture.