Kimberly Lombardozzi

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 20 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.

Greywater—or lightly used household water—can sometimes be reused for tasks like watering plants or cleaning. I will learn about safe and practical ways to recycle greywater at home, school, or work.

Mulching helps soil hold water and reduces runoff. I will mulch the base of trees or other plants at home, school, or in my community to improve water retention and soil health.

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.

Healthy soils and resilient food systems depend on how we grow food. I will spend 20 minutes learning about farming practices such as regenerative agriculture, agroecology, or permaculture, and reflect on how they support both people and the planet.

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.