Nancy Logan

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.

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.

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.

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.