This summer, I traveled by car to the north east. I had 4 reasons for my trip; visit my friends, attend the Drawdown REU program, meet my friend in NYC for wedding dress shopping, and attend the JKC Scholars weekend. Because I drove, I anticipated saving 4 flights to the same general area. Because I am irresponsible, I had to fly back to Florida once to register my car. So I saved 3 flights! (6 total instead of 8 round trip)

Though I have not been keeping a food diary log, I have been significantly more conscious of how much food I have wasted this summer. 

Goods;

Bads;

When I ride my bike to work, not only to I skip the stress of traffic and congestion, even in our little town, but I feel so refreshed when I arrive at work. Yesterday, I took a longer route in order to stop by a blooming Korean spice bush. I kept that sweet smell in my mind for most of the day. These are the small blessing of riding to work, not to mention keeping our air cleaner and reduce our ghgs. 

I have been spending hours researching plant based foods and their solution. 

Wetlands provide water filtration and home for wildlife.  I just planted native trees by the steam Bank and wetlands in our local park.  We are weeding out the invasive shrubs and planting native trees and shrubs.

the range in drawdown food approaches to reduce CO2 is tiny - 29, 30 and 31 percent.  Why is this range so tight?

The food system in the US is robust and abundant for many, but abundance masks waste. In the developing world food losses are commonly the result of agricultural pests, crop damage, and losses due to lack of refrigeration, damage during storage, and other supply chain constraints. Here in the US more of those losses are close to home, at retail or in the home. With the food system responsible for 30% or more of our GHG footprint, reducing food waste can help conserve land, water and energy.