Tori Jones

I will spend at least 60 minutes researching the impact of my diet to see how it contributes to deforestation.

I will plant 10 tree(s) in my community, public parks, or backyard.

After researching the incentives at the federal, state, utility, and local levels, I will contact a local installer/distributor for a solar panel installation consultation on my house.

I will use my spending power to reward companies leading in purchasing green energy and incentivize others to invest more in green energy.

I will spend at least 60 minutes researching and weighing my options to see if a hybrid or electric vehicle makes sense for my lifestyle.

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

I will spend at least 60 minutes learning more about the environmental services provided by and the environmental issues affecting temperate forests.

I will prevent water runoff and increase absorbency by mulching the base of trees and plants in my yard.

I will find out how to make my home more energy efficient through better insulation and weatherization.

I will assess the vehicles used by my company or college and advocate for a purchasing policy focused on electric and fuel-efficient vehicles

I will save up to 15 gallons (56 L) of water a day by installing a low-flow showerhead.

I will volunteer 8 hours with a wetland restoration project in my region.

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

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

I will replace or remove the palm oil, coffee, and cocoa products in my current diet that are known to contribute to deforestation.

I will plan ahead to only use paper products made from post-consumer recycled paper for my home or office.

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

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 start a compost bin where I live.