MOLLY MCANDREW

I started cutting back on meat when I came to college, as I tried more plant-based options and noticed that I felt physically better and less sluggish. I also felt it was a kind of trend at the time--more and more people I knew were adhering to vegetarian or vegan diets. I thought this was happening everywhere. But when I began doing research regarding food waste in this course, I discovered that global meat consumption has actually increased rapidly since the 1960s. While this is, in part, due to the rising population, rising incomes have also played a role. It has been observed that countries that boast higher incomes exhibit a greater consumption of meat. Meanwhile, poor and developing countries show very little consumption of meat--primarily, because they cannot afford to buy it. But this may be for the best, as increased consumption of meat has detrimental effects on the environment and on our bodies. Eating excess meat, particularly red meat, can have negative effects on people's health, and has been linked to heart disease and/or stroke. While meat is a source of protein, many people overindulge in meat products instead of finding sources of protein in other foods, such as leafy greens or beans. In addition to the impact it has on health, the production and transport of meat has damaging effects on the environment. While all food production has an impact on greenhouse gas emissions, meat demands more resources than other crops. Deforestation takes place to prepare land for farming, which results in the removal of trees and soil that store carbon. Cattle ranching, in particular, requires more land so that the animals can graze and grow. Then, fertilizers are used on the farms followed by the massive transportation of goods that all contribute to greenhouse gas emissions. Additionally, cows and sheep themselves directly release methane into the atmosphere as they digest their food. Overall, raising meat for food consumption requires more land, water, and other resources. If we all cut down on our consumption of meat, there would be a massive dip in carbon emissions. It does not mean that every individual has to go vegetarian, or that every restaurant must stop selling burgers. It simply means that in order to decrease the level of greenhouse gas emissions that are released on a yearly basis due to food consumption alone, we all need to cut back on our meat consumption. I have found this transition quite easy, feeling more energetic and finding protein in other foods, like nut-based butters or spinach or quinoa. While every food requires some resources that are contributing to the increase in carbon emissions, there are "better" choices that should be made. It can start with meat products. If we all adjusted our habits, even a little bit, a great impact could be made on the industry of food production and transport.

I love trying new restaurants, especially when I'm in a different city. Since coming to LA, I've explored different areas and tried new restaurants with my friends and my sister. I have to admit that, in the past, I didn't consider whether a business was women-owned before shopping there. It was more of an added bonus in my mind. However, since reading some of the resources and articles regarding women-owned business and the disproportionate earnings between men and women, I am trying to make it a priority to shop at women-owned businesses. It's required me to do more research before simply picking a new spot, but it's been worthwhile and I've made some great finds. At my friend's birthday, I was introduced to Susie Cakes Bakery. It was one of the best cakes I've ever tasted, so I looked up the bakery after the party and learned that it is owned and run by Susan Sarich. She has built an incredibly successful business from the ground up and I am a huge fan of her work. Since trying Susie Cakes, I've suggested it for every birthday or celebration. I'm ordering one this week for an end-of-the-year celebration with my friends! Besides Susie Cakes, my sister and I have been trying new restaurants and new foods. We found a gem on Melrose Ave: Sugar Taco! It is plant-based Mexican food, which we were thrilled to try because we have both been trying to cut back our meat consumption, but we love Mexican food. It is one of the few restaurants I've seen that offer vegan options for tacos and quesadillas, which traditionally do not adhere to vegan dietary restrictions. We found Sugar Taco online and it is owned by two female friends, Daniella and Jayde. I've had so much fun finding new places, like these, that are female-founded. I want to continue to support women-owned businesses in my community. When I return home for the summer, my goal is to find at least three new spots that are female-found. It's a fun challenge and I want to support these women as they have sacrificed so much to create these businesses. I want to help support their dreams. I am a firm believer in "women supporting women", but we all have a role to play in helping these women-owned businesses (men included!).

I spent time reviewing the Seafood Watch Complete Recommendation List and started following the Seafood Watch Instagram. I noticed that on the Recommendation List, Atlantic Rock Crab and Jonah Crab in Connecticut were marked as "red", or "AVOID." I don't typically eat crab, but several of my friends and family members do. I want to be wary when I go home for the summer that if I'm out with friends or family who order crab, that it is not of these two species. In looking at the List, I saw just how many different kinds of crab there are, and some are marked as "Certified" or "Best Choice" or even "Good Alternative". If people can make a simple substitution of switching which kind of species of crab they order at a restaurant, it may help bring down high rates of over-fishing and preserve precious habitats. After looking at the specific guidelines for Connecticut, I started to look at the California guidelines, as well as those that apply to the entire U.S. I eat salmon the most out of any seafood, so I started to read about the best choices for this type of fish. I began learning from the website and Instagram about how difficult it is to find environmentally sustainable salmon. Luckily, Seafood Watch offers many helpful tips for how to decide which type of salmon to purchase. I learned that U.S. wild-caught salmon is nearly always a safe choice. If the salmon is farmed, however, you should opt for salmon from Maine or the Faroe Islands. Farmed Atlantic salmon from Canada, Chile, Norway, or Scotland should nearly always be avoided. I have never even paid much attention to the labels on salmon when I purchase it. Often, I just reach for the cheapest option. But the difference of a few bucks for me is not the end of the world. However, the issues that come from over-fishing and overusing resources in the packaging and transport of fish are far more serious. It was so helpful to learn about these distinctions between the types of fish we buy. I even shared the information with my dad because I know he likes to cook salmon too. I'm trying to decrease my consumption of seafood overall, but when I do eat fish, I want to make sure I'm making sustainable choices. I attached a photo of my dinner from last week, with asparagus, potatoes, and U.S. wild-caught salmon! It was an easy switch to make, and definitely worth it!

A few weeks ago, my sister held her Batchelorette party in San Diego. She, and several of her friends, flew into San Diego for the weekend. My cousins and I were planning on driving down together from Los Angeles, but instead, we opted to take the train. It ended up being so much fun and we were able to enjoy the ride down without stressing about traffic or who was going to drive, etc. We all prepped games for the party together and spent the ride catching up with one another. I felt so much better about this decision to take the train and I think my cousins really enjoyed it as well. It was such a simple change to make, but I am so happy that I did. I have friends who live in San Diego as well and now, I feel totally comfortable taking the train down to visit them rather than driving. I want to continue looking into available public transportation options and find other ways in which I can cut down on my driving. I am very excited to have free transportation via busses next school year, which will make it so much easier for me to get around LA without worrying about ordering an Uber or borrowing a friend's car. I am also excited for the summer because when I return to Connecticut, I can take the Metro North train into New York City to visit my sister. All of these individual choices and changes are small, but they also all contribute to the growing climate crisis. Any choice I can make that will limit my own contributions to carbon emissions is a choice that I am happy to make.

Prior to doing research in this class, I would throw out any item after the date on its container had passed. I never even noticed or differentiated between use-by, sell-by, and best-by dates. I saw a date and told myself that was that and tossed the item. I am not a fan of food poisoning, so I was always very cautious about checking expiration dates. However, after doing just a little research in this class, I realized how much perfectly good food I've been throwing out. The "sell by" dates printed on food don't even really apply to the consumers. It is simply a mark that tells manufacturers or grocers when the food should be taken off the store shelves by. But it is expected to maintain a shelf life after purchase, so unless I notice an expired "sell by" date in a store, that date shouldn't determine whether or not I should consume the food. Additionally, "best by" labels refer to when foods will have their best quality or flavor present, but it is not a strict cut-off of when the food is no longer safe to consume. I learned that yogurt can be eaten 14 to 24 days after the printed "best by" date. I live in a sorority house and we keep stacks of yogurt in the fridge most of the time. I noticed people throwing out yogurt once their "best by" dates had passed, but soon realized this was an unnecessary toss. I've started to grab a few containers when they're nearing their "best by" date to ensure that nobody mistakenly throws them out. I've been eating them since and haven't gotten sick once. I am mindful to try to consume it close to the date printed on the label, but the difference of two to three days is not make-or-break for most products. "Use by" labels are the most important, in my opinion, because they are the last recommended date for consumption. When it comes to any meat or certain dairy products, I do still follow these dates strictly. But overall, I've learned to pay attention to these labels as "use by" is really the only serious and strict cut-off point. "Sell by" and "best by" are indicative of quality or appearance, which is something that grocers and consumers value, but it remains an issue of vanity. Our produce does not have to look perfect to taste good. Eating a yogurt that is two days past its "best by" date will not end in a horrible food poisoning incident. People see dates and labels and get scared, but the truth is these dates are merely guidelines--even milk can remain good up to a week after its printed date. I've learned to more closely examine these labels before simply tossing out food. As I mentioned, I've been saving yogurts as well as things like oatmeal and granola bars that print "best by" dates that have nothing to do with whether or not they're safe to eat. It's merely an opinion of taste and quality. I used to poke fun at my dad for ignoring the printed dates on food and simply smelling the item in question before choosing to indulge. But it turns out, he was right. These dates are not set-in-stone, particularly "sell by" and "best by" labels that adhere to manufacturers' agenda for selling only the "prettiest" food. I'm taking the time to stop and think before throwing out food and to examine whether or not the printed date is a valid reason to toss something out.

My first EcoChallenge was to begin eating mindfully without any distractions, such as watching a television show in the background or scrolling through social media on my phone. I've appreciated this change more than I expected, as I've recognized I'm now eating less and paying attention to when I am full. But as a result, I've realized I often pile more food on to my plate than I end up finishing. I don't know why my brain acts like it's in some type of "survival mode," as if I can't return to the buffet if I'm still hungry after eating what I take. I am lucky enough to have resources and constant access to food on a daily basis. I shouldn't eat in this survival or storage mindset. I should pay attention to how I feel and eat enough to satiate myself--not to overindulge. I've begun to take less food to begin with when loading my plate up for a meal. I remind myself that I can always go back if I'm still hungry, but I'm often full after finishing my plate and realize that I don't need any extra. This results in less wasted food, which is environmentally beneficial as our landfills are piled high with wasted food, which results in a massive contribution to methane emissions. It also can lead to changes in the amount of food purchased and prepared. At my residence, we have a private chef. We've implemented a policy that you have to sign-up for lunch and dinner, so that he can prepare an appropriate amount of food. That way, if someone chooses to eat out one night or make their own meal, our chef won't prepare food in excess. This also has positive environmental benefits, as less food is being purchased and wasted when people don't eat the meals prepared. Aside from the environmental benefits, eating smaller portions is great for our health and for our bodies. As I mentioned previously, I find myself eating less now without making any other changes to my daily routine other than eating mindfully and serving smaller portions. I am not constantly hungry or feeling under-served. Instead, I feel less sluggish and feel good after eating a meal--not drowsy or nauseous from eating too much. I'm also spending less money on a weekly basis when buying groceries or meals. My roommate and I love fresh fruit, like cartons of blueberries and strawberries, but when the fruit is fresh, it goes bad fairly quick. I hate throwing out strawberries after only a week because they've grown mold or started to smell funny. So, my roommate and I have started to purchase our groceries together. We split the cost and end up purchasing less altogether because we can share those larger cartons of fruit and other items. Previously, we may have each bought a container of blueberries, made it half-way to three-quarters through the box in a week or so, and then thrown out the remaining old berries. Now, we can split the price of one carton and share the berries. We have not had to thrown out any fruit in the past month just by making this simple adjustment. I want to keep looking for more ways to split prices and resources amongst us. From splitting groceries and laundry detergent to carpooling places together, we can collectively lower our individual carbon footprints.

I enjoy opportunities to exercise and to get my body active. One of my favorite forms of exercising is through yoga. I attend CorePower yoga classes in Westwood several days per week. I often go with my friends and several of them have cars here. It is so easy for us to hop in a car and drive to the studio, which only takes about five minutes. But, in an effort to live more sustainably, I've chosen to walk to the studio from now on. It is slightly more than half a mile away from my residence, which means the walk is only 15-20 minutes. It has been such a simple change and I've honestly enjoyed it more than driving. I've added a 15-20 minute period where I can prepare for the class and warm up my body by taking a walk. I've also challenged my friends to walk instead of driving. Now, we've given ourselves a period of time to talk and catch up while warming up our bodies and reducing the amount of carbon emissions released by their cars. I've enjoyed this time getting to talk to my friends or silently reflect before class. I've noticed that Westwood village does a fair job of providing sidewalks on all of the major streets to allow for pedestrians to safely walk. It's a fairly easy walk for me, as I can be on sidewalks the entire time. Clearer bike or scooter paths would be beneficial, as I often almost run into someone on an electric Bird scooter in my path. But overall, the walk is not hazardous and has been a fun addition to my daily schedule. It takes approximately an extra 30 minutes out of my day, which is not a demanding sacrifice. For people who can afford to walk to their destinations on a daily basis, particularly within a location like Westwood where walking is an accessible choice of transport, we should make that choice. It is an individual contribution and while my friends and I walking to class may seem like a small step, every small action can accumulate and lead to a better tomorrow. We most continue to reduce our carbon footprint when and where we can, and walking is an excellent place to start.

We are constantly going, moving from one task to the next. It has promoted a culture of eating on-the-go, utilizing fast food chains, and/or multitasking while eating. I, myself, usually eat with distractions present. I often watch lectures for my other courses or put on a television show as background noise while I eat my meals. But I've made a commitment to eat more mindfully and stop using distractions while I have a meal. Since making this decision, I have noticed several changes. Primarily, I eat less because I'm paying closer attention to how my body feels. I eat slower and recognize when I am full, rather than blinding shoving food down my throat while my eyes are glued to my computer screen. I've also been eating in communal settings now, where I can have conversations with friends and chat about different things. Again, this slows down my eating and promotes a cultural experience of shared conversation and meals. Overall, I feel better when I eat without distractions, like my laptop or phone. I feel more present, I engage with friends, I eat less food and do so at a slower pace. It's been a relatively simple change, but the benefits far outweigh the prospect of watching a television show or part of a lecture. If everyone adopted this practice, eating without distractions, I predict a huge decrease in food wasted. As people are more mindful of when they become full, they can resist piling their plate with food. Eating mindfully leads to smaller portions and less food wasted. Food is about sustenance and enjoyment, but it should simply satisfy your needs. You should not overstuff yourself and you should not prepare more food than you need. This is what leads to food waste--waste that will continue filling our landfills and emitting methane gases. If we are lucky enough to have food for every meal, the least we can do is to eat mindfully and avoid overfilling our plates and our bellies.