Chelsea Riedel

I will enjoy 1 meatless or vegan meal(s) each day of the challenge.

I will source 25 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 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.

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

I will visit seafoodwatch.org or download the app and commit to making better seafood choices for a healthier ocean.

I will take a walk for 10 minutes each day and take note of the infrastructure that makes walking more or less enjoyable, accessible, and possible.

I will spend at least 20 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 watch a video about methane digesters (also commonly known as anaerobic digesters).

I will Practice the "5 Rs" — refuse, reduce, reuse, repurpose, and recycle — to reduce my waste more than I can with just recycling alone.

Contamination prevents what is recyclable from being recycled. I will research and recycle all materials that are accepted by local haulers or drop stations in my community, making sure to not contaminate recyclables with non-recyclables.

I will prevent water runoff and increase absorbency by mulching the base of trees and plants in my yard.

I will start a compost bin where I live.

I will replace 10 incandescent lightbulb(s) with Energy Star-certified LED bulbs, saving up to $14 per fixture per year.

When they are available, I will purchase products made from bamboo instead of wood, plastic, or metal.