Kristine Gjoes

I will source 20 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.

I will spend at least 15 minutes learning how to differentiate between sell by, use by, and best by dates.

I will calculate the carbon emissions associated with my household and consider how different lifestyle choices could reduce our carbon footprint and our impact on the environment.