Joyce Miller

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

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 enjoy 2 meatless or vegan meal(s) each day of the challenge.

I will spend at least 10 minutes learning how to differentiate between sell by, use by, and best by dates.

I will research and support local farmers who have made the decision to not use synthetic nitrogen fertilizers.

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.

Sometimes protecting nature requires feeling connected to nature. I will invest 5 minutes in exploring and appreciating a natural area in my region, whether a forest, wetland, coastal area, or somewhere else.

I will spend at least 10 minutes watching videos and/or reading about the environmental benefits of silvopasture.

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

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

I will take a walk for 15 minutes each day and take note of the infrastructure that makes walking more or less enjoyable, accessible, and possible.