Sandy Wong

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

I will assess the vehicles used by my company or college and advocate for a purchasing policy focused on electric and fuel-efficient vehicles

I will take a walk for 60 minutes each day and take note of the infrastructure that makes walking more or less enjoyable, accessible, and possible.

I will cook 4 meal(s) with zero-waste each day

I will spend at least 20 minutes learning how to differentiate between sell by, use by, and best by dates.

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

Instead of traveling by plane, I will find an alternative way to accomplish the goals of an upcoming trip (i.e. telepresence, vacation locally).

I will source 50 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 30 minutes learning about the need for more regenerative agriculture.