Gracie Hoidal

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

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

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

I will research and support local farmers who have made the decision to not use synthetic nitrogen fertilizers.

I will source 25 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.