Vivian Okwuagwu
"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
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UP TO0.0milestraveled by bus
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UP TO40locally sourced mealsconsumed
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UP TO340gallons of waterhave been saved
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UP TO40zero-waste mealsconsumed
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UP TO40organic mealsconsumed
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UP TO6.8poundsfood waste prevented
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UP TO14pounds of CO2have been saved
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UP TO0.0milesnot traveled by car
Vivian's actions
Food
Zero-Waste Cooking
I will cook 2 meal(s) with zero-waste each day
Food
Locally-Sourced Meals
I will source 2 meal(s) each day from local producers.
Food
Plant an Herb Garden
I will plant an herb garden in my home, workplace, or dorm room.
Food
Choose Organic Ingredients
I will enjoy 2 meal(s) cooked with organic ingredients each day.
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.
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 Plant an Herb GardenConsider 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 AMCurrently grow herbs in patio containers; looking forward to growing heirloom tomatoes and a variety of peppers in the spring! -
REFLECTION QUESTIONFood Locally-Sourced MealsIf 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 AMIf I were to only eat in-season locally, citrus (especially lemons!) would be the hardest food item to give up. -
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?
Vivian Okwuagwu 10/09/2019 7:20 AMChef 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. -
REFLECTION QUESTIONFood Weekly Meal PlanningAn 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 AMMore 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! -
REFLECTION QUESTIONFood Choose Organic IngredientsIt 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 PMThe 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! -
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!