Vivian Okwuagwu

WSP USA

"Taking part in the People's Eco Challenge is a great way to expand my daily practice of sustainability."

POINTS TOTAL

0 TODAY
0 THIS WEEK
607 TOTAL

participant impact

UP TO

0.0

miles

traveled by bus
UP TO

40

locally sourced meals

consumed
UP TO

340

gallons of water

have been saved
UP TO

40

zero-waste meals

consumed
UP TO

40

organic meals

consumed
UP TO

6.8

pounds

food waste prevented
UP TO

14

pounds of CO2

have been saved
UP TO

0.0

miles

not traveled by car

Vivian's actions

Food

Zero-Waste Cooking

I will cook 2 meal(s) with zero-waste each day

COMPLETED 0
DAILY ACTIONS

Food

Locally-Sourced Meals

I will source 2 meal(s) each day from local producers.

COMPLETED 0
DAILY ACTIONS

Food

Plant an Herb Garden

I will plant an herb garden in my home, workplace, or dorm room.

COMPLETED
ONE-TIME ACTION

Food

Choose Organic Ingredients

I will enjoy 2 meal(s) cooked with organic ingredients each day.

COMPLETED 0
DAILY ACTIONS

Community

Talk To My Friends and Colleagues

I will research the social or environmental issues in my community that matter to me and tell 1 friends and/or colleagues each day about what I learn.

COMPLETED 0
DAILY ACTIONS

Participant Feed

REFLECTION QUESTION
Food

Consider the ways you can garden: a plot of land? a patio container? hanging basket? windowsill gardens? What would work best for your living situation and lifestyle?
Vivian Okwuagwu 10/22/2019 10:25 AM
Currently grow herbs in patio containers; looking forward to growing heirloom tomatoes and a variety of peppers in the spring!

Read More
REFLECTION QUESTION
Food

If you were to only eat what is in season locally, what would be the hardest food item for you to give up?
Vivian Okwuagwu 10/14/2019 9:53 AM
If I were to only eat in-season locally, citrus (especially lemons!) would be the hardest food item to give up.

Read More
REFLECTION QUESTION
Food

In 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?
Vivian Okwuagwu 10/09/2019 7:20 AM
Chef Satterfield has the right idea; fall is here, and that means slow simmered soup!
The tougher parts of vegetables are great for making stock- and so many recipes are based on it.

Read More
REFLECTION QUESTION
Food

An average American throws out about 240 lbs of food per year. The average family of four spends $1,500 a year on food that they throw out. Does this surprise you? Where would you rather use this money?
Vivian Okwuagwu 10/08/2019 7:34 AM
More than your weight worth of food thrown out by *each person* every year is a sobering waste.
A fraction of the $1,500 from each family could support community gardens, giving back a healthier ecosystem and fresh, organic local food worth so much more!

Read More
REFLECTION QUESTION
Food

It is often said that “you can’t feed the world with just organic food.” What is your response to that statement?
Vivian Okwuagwu 10/07/2019 12:59 PM
The world can absolutely be fed organically. Commercial mono-crop farming has been shown to be wasteful, damaging to the environment/soil quality, and excessively dependent on artificial fertilizers.

The future of food sustainability is widespread, smaller scale, mixed crop farming near (and within) population centers. I look forward to our healthier organic future!

Read More
Vivian Okwuagwu 10/04/2019 2:04 PM
Great to see WSP is already in 4th place as The People's Eco Challenge kicks off!

Read More