Jennifer Giampa

Healthy soils and resilient food systems depend on how we grow food. I will spend 60 minutes learning about farming practices such as regenerative agriculture, agroecology, or permaculture, and reflect on how they support both people and the planet.

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.

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 3 meatless meals meals each day.

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.

Bees and other pollinators are vital to ecosystems and agriculture. I will spend 60 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.

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.