Heaven Scott

I will enjoy 1 meatless or vegan meals each day of the challenge.

I will source 20 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 use smaller plates and/or serve smaller portions when dishing out food.

Through social media (LinkedIn or Instagram), I will share what I've learned about Food, Agriculture, & Land Use and tag Ecochallenge.org.

Each day, I will spend at least 7 minutes learning about sustainable aquaculture.

I will spend at least 3 minutes learning how to differentiate between sell by, use by, and best by dates.