Sasha Faizal

Eating a wide variety of colorful fruits and vegetables is a simple way to boost our personal health and support a more resilient food system. I will prepare and enjoy 3 servings of fruits and vegetables each day.

Daily movement supports our physical and mental health. I will spend 60 minutes each day exercising in a way that feels good to me, such as walking, running, stretching, or dancing.

Preserving food through freezing, drying, or fermenting helps food last longer, reduces waste, and ensures supplies during difficult times. I will preserve or store food during the challenge to strengthen household and community resilience.

Growing food builds resilience by connecting us to the soil and reducing reliance on long supply chains. I will grow edible plants—such as herbs, vegetables, or grains—in my home, balcony, or community space, strengthening both my food security and local biodiversity.

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.)

Producing 1 kg of beef emits as much greenhouse gas as driving 150 miles, meanwhile, 1 kg of veggies or grains leaves a much lighter footprint! This week, I’ll shrink my climate impact by having 2 meatless meals meals each day.

Too much artificial light can confuse and harm animals, especially those active at night. I will reduce sources of outdoor light or switch to wildlife-friendly fixtures to support healthy habitats.

Biodiversity hotspots are places with many unique species that are also at risk. I will spend 60 minutes learning about one hotspot and reflect on why protecting it matters for resilience.

Each of us has a water footprint, directly linked to our daily activities as well as the water required in the production of things we use each day. Understanding our water use is important for a healthy planet. I will calculate my water footprint and look for a few ways I can reduce consumption or waste, then share what I learned on the feed.