Chris Odeen

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

I will keep a daily log of food I throw away during Drawdown Ecochallenge, either because it went bad before I ate it, I put too much on my plate, or it was scraps from food preparation, and commit to reducing my food waste throughout the challenge.

I will use smaller plates and/or serve smaller portions when dishing out food.

I will spend at least 60 minutes learning how to differentiate between sell by, use by, and best by dates.

I will cook 2 meals with zero-waste each day.

I will give 3 microloans to women who need help starting a business.

I will make a point of composting all household food waste, with the exception of citrus and meat products which destroy the balance of compost. But: paper products, banana peels (which we give to our vermicomposting colonies!), onion peels, bits of bad vegetables, egg shells, coffee grounds and filters, etc., etc., etc.). I set up a counter-top composting system (I used a Walmart Better Homes & Garden tall pasta container which exactly fits Walmart LARGE brown paper lunch bags, which are ALSO compostable!!). Anyway, the lid locks, so seals smell. No bugs. Where we live, we have recycling, garbage, and composting. Due to this system, we have very little actual garbage... This is a system that could even be implemented in an apartment, if you had a small roll-bin to which you could add it. We have a heap, which gets regularly turned over. But, again, for inside use, it's brilliant... AND WAY LESS EXPENSIVE than "INDOOR COMPOST" with "BIODEGRADABLE LINERS." BH&G bin and natural brown paper large-sized lunch bags. 1/4 the cost, if not less... ALL of our weekly household food waste is run through (EXCEPT CITRUS AND MEAT!!!), and brought, semi-weekly out to the compost pile. I'm a Chicago girl; I'm I can click it in, ANYONE CAN!!!