Kerri Yamashita

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

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

I will spend at least 5 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 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 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.