Stephen Baklaian

I will source 2 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.

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

I will ask my local seafood market or grocery store if their seafood is sustainable and share the Seafood Watch resources so they can stock sustainable options.

I will enjoy 2 meatless or vegan meals each day of the challenge.

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 spend 12 minutes researching cattle feed and manure management, or visiting a dairy farm to learn about their farming practices.