Brittany Black

Bees and other pollinators are vital to ecosystems and agriculture. I will spend 30 minutes learning how to support local pollinators and take at least one action—such as planting native flowers or avoiding pesticides—to help sustain resilient ecosystems and harvests.

I’ll take a short pre-survey to share what motivated me to join — and earn 15 points! (If I already took the survey by email, I’ll just mark this action complete to get my points.)

Indigenous communities around the world steward resilient food systems. I will spend 30 minutes learning about Indigenous food practices and food sovereignty, and reflect on lessons I can honor and apply.

The foods we eat carry hidden “water footprints” that affect rivers, soils, and communities worldwide. I will reduce servings of high-water-use foods and choose alternatives that help conserve water and support more resilient food systems.

Healthy soils and resilient food systems depend on how we grow food. I will spend 30 minutes learning about farming practices such as regenerative agriculture, agroecology, or permaculture, and reflect on how they support both people and the planet.

Local and seasonal foods require fewer resources, support nearby farmers, and keep soils healthier through diverse planting. I will source 3 meals per week from local or seasonal producers—such as markets, CSAs, or co-ops—to strengthen community food resilience.

Composting turns waste into a resource, building soil health and cutting methane emissions from landfills. I will compost food scraps at home, school, or in my community, which avoids sending up to 0.42 lbs (0.19 kg) of food waste to the landfill per day.