Ivy Mitman

I will source 20 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 take a walk for 7 minutes each day and take note of the infrastructure that makes walking more or less enjoyable, accessible, and possible.

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

I will commute by bike 13 mile(s) each day and avoid sending up to (___) lbs of CO2 into Earth's atmosphere.

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

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

I will start a compost bin where I live.

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 commute by carpool 3 mile(s) per day and avoid sending up to (___) lbs of CO2 into Earth's atmosphere.