Nimisha Pandya

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.

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.

Rainwater collection reduces water waste and supports local needs. I will install a rain barrel or collect rainwater to use for outdoor tasks, such as watering plants or cleaning.

Dishwashers can save water — if used wisely. I will only run the dishwasher when it’s full and skip the pre-rinse to reduce water and energy use. If I don't have a dishwasher, I will turn off the tap as often as possible while washing dishes.

Eating a wide variety of colorful fruits and vegetables is a simple way to boost our personal health and support a more resilient food system. I will prepare and enjoy 3 servings of fruits and vegetables each day.

Healthy soils and resilient food systems depend on how we grow food. I will spend 15 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.