Jean Luke

I will source 20 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 30 minutes watching videos and/or reading about the environmental benefits of silvopasture.

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

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