Megan Beierle

I will source 1 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.

I will spend at least 30 minutes learning more about the energy generation potential of biomass.

Using the Seafood Watch guide, I will feature a sustainable seafood ingredient in a new recipe.

I will sign up for my utility company's clean/renewable energy option. If my utility does not offer one, I will purchase Renewable Energy Credits to match my usage.

I will replace 2 incandescent lightbulbs with Energy Star-certified LED bulbs, saving up to $14 per fixture per year.