Cailee Sprouse

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

I will enjoy 3 meatless or vegan meal(s) each day of the challenge.

I will plan ahead to only use paper products made from post-consumer recycled paper for my home or office.

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.

Cheap, single-use items and disposable packaging end up blowing around as litter more often in poor and BIPOC-majority neighborhoods. I will avoid buying and using 3 single-use plastics and instead replace them with durable options.

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

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 cook 1 meal(s) with zero-waste each day

I will source 15 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 60 minutes learning about green gentrification and how it relates to city planning for climate action.

I will spend 60 minute(s) learning about the climate impact of refrigerants and what climate-friendly refrigerants are by using the links below.

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

I will spend at least 45 minutes learning how to differentiate between sell by, use by, and best by dates.

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

I will calculate the greenhouse gas emissions associated with my household and consider how different lifestyle choices could reduce my negative impact on the environment.