Elizabeth Alley

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 test drive an electric bike at a local distributor to see if it makes sense to use one in place of my car, or to extend the area I can cover by bike.

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 enjoy 2 meatless or vegan meal(s) each day of the challenge.

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

I will spend at least 30 minutes learning how to differentiate between sell by, use by, and best by dates.

I will start a compost bin where I live.

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

I will spend at least 10 minutes researching the impact of my diet to see how it contributes to deforestation.

I will only purchase wood and paper products from ecologically certified sources like Forest Stewardship Council.

When they are available, I will purchase products made from bamboo instead of wood, plastic, or metal.