Jeanne Nightingale

I will source 80 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 use smaller plates and/or serve smaller portions when dishing out food.

I will enjoy 6 meatless or vegan meal(s) each day of the challenge.

I will cook 3 meal(s) with zero-waste each day

I will keep a daily log of food I throw away during Drawdown Ecochallenge, either because it went bad before I ate it, I put too much on my plate, or it was scraps from food preparation.