Jessica Muench

Waste reduction supports both ecological and organizational resilience. I will work with others to conduct a waste audit and reduce waste in my organization, such as paper, plastics, or energy use.

Healthy soils and resilient food systems depend on how we grow food. I will spend 5 minutes learning about farming practices such as regenerative agriculture, agroecology, or permaculture, and reflect on how they support both people and the planet.

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 1 meatless meals meals each day.

Indigenous communities around the world steward resilient food systems. I will spend 5 minutes learning about Indigenous food practices and food sovereignty, and reflect on lessons I can honor and apply.

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.

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.