Melissa Biethman
POINTS TOTAL
- 0 TODAY
- 0 THIS WEEK
- 152 TOTAL
participant impact
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UP TO1.0waste auditconducted
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UP TO8.0meatless or vegan mealsconsumed
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UP TO10minutesspent learning
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UP TO17gallons of waterhave been saved
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UP TO2.0zero-waste mealsconsumed
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UP TO0.3poundsfood waste prevented
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UP TO0.7pounds of CO2have been saved
Melissa's actions
Waste
Recycle Everything I Can
Contamination prevents what is recyclable from being recycled. I will research and recycle all materials that are accepted by local haulers or drop stations in my community, making sure to not contaminate recyclables with non-recyclables.
Food
Reduce Animal Products
I will enjoy 3 meatless meal(s) and/or 1 vegan meal(s) each day this week.
Waste
Learn About & Practice Sustainable Fashion
I will spend 60 minutes learning about sustainable fashion and begin trying to practice it in my own life.
Waste
Personal Waste Audit
I will collect all of my unrecyclable, non-compostable trash to raise my awareness of how much I send to the landfill.
Food
Watch a Documentary about Food Sovereignty
I will watch 2 documentary(ies) about food sovereignty: the right of local peoples to control their own food systems including markets, ecological resources, food cultures and production methods.
Food
Zero-Waste Cooking
I will cook 1 meal(s) with zero-waste each day
Nature
Explore My Area
I will explore at least one new hiking trail or nature walk in my area.
Food
Whole Foods Diet
I will enjoy 2 meal(s) each day free of processed foods.
Food
Smart Seafood Choices
I will visit seafoodwatch.org or download the app and commit to making better seafood choices for a healthier ocean.
Participant Feed
Reflection, encouragement, and relationship building are all important aspects of getting a new habit to stick.
Share thoughts, encourage others, and reinforce positive new habits on the Feed.
To get started, share “your why.” Why did you join the challenge and choose the actions you did?
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REFLECTION QUESTIONFood Zero-Waste CookingIn North America, up to 65% of food waste happens at the consumer level. Chef Steven Satterfield advocates for utilizing every part of a vegetable. How can you incorporate using an entire vegetable, including the skins, tops, and stalks during your next meal prep?
Melissa Biethman 10/10/2019 7:01 AMI always put the parts of a vegetable I can't use in a recipe in a resealable bag in the freezer to later use for vegetable stock, so simple and more delicious than the store!-
Lesley Zitone 10/11/2019 5:16 AMWhy did't I think of that :-) Nice idea!! Its Soup season...
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