Constanza von der Pahlen

I will cook 2 meal(s) with zero-waste each day

I will raise funds to help make school affordable for girls around the world.

work to protect conservation of 770 acres of riparian forest in my watershed through outreach, fundraising - help state wildlife agency purchase for a state wildlife park

Sometimes protecting nature requires feeling connected to nature. I will invest 180 minutes in exploring and appreciating a natural area in my region, whether a forest, wetland, coastal area, or somewhere else.

I will plant 5 tree(s) in my community, public parks, or backyard.

I will only purchase wood and paper products from ecologically certified sources like Forest Stewardship Council.

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

I will spend at least 60 minutes researching the impact of my diet to see how it contributes to deforestation.

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

I will find out who in my city makes decisions that impact bike routes and express my support for better biking infrastructure.

I will encourage my office to hold meetings virtually whenever possible instead of requiring travel.

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 find out who in my city makes decisions that impact neighborhood walkability and express my support for better walking infrastructure.

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

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

I will spend at least 60 minutes learning about the need for more regenerative agriculture.

I will start a compost bin where I live.

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

I will keep a daily log of food I throw away during Earth Month 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 source 30 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.