Erin Burke

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 1 meal(s) with zero-waste each day

I will source 25 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 spend at least 10 minutes learning how to differentiate between sell by, use by, and best by dates.

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

I will connect with a local nonprofit working on womens' or girls' issues in my community, and find out how I can get involved or become a member.

I will spend at least 30 minutes learning how to properly dispose of my refrigerator, freezer, and other refrigerants at the end of their useful lives.

I will recycle all materials that are accepted by local haulers or drop stations in my community.

I will spend at least 30 minutes learning more about the environmental services provided by and the environmental issues affecting temperate forests.

I will watch a video about methane digesters (also commonly known as anaerobic digesters).