Doug Greene

I will take a walk for 30 minutes each day and take note of the infrastructure that makes walking more or less enjoyable, accessible, and possible.

I will eat all of my meals without distractions, e.g., phone, computer, TV, or newspaper.

I will source 50 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 eat a heart healthy diet by adding 2 cups of fruits and vegetables each day to achieve at least 4 cups per day.

I will spend at least 10 minutes learning how to differentiate between sell by, use by, and best by dates.

I will tend to a garden, or prepare for one, each day using sustainable gardening practices.

I will use smaller plates and/or serve smaller portions when dishing out food.

Instead of traveling by plane, I will find an alternative way to accomplish the goals of an upcoming trip (i.e. telepresence, vacation locally).

Organizations have a responsibility to make sustainable business decisions. To understand how to improve sustainable practices, it’s important to start with understanding the current impact. I will share the Tradewater Business Carbon Calculator with my organization.