Eva Luna Boumendil

I will tend to a garden, or prepare for one, each day using sustainable gardening practices.

I will plant native species, landscape with water-efficient plants, and use eco-friendly fertilizers.

I will work from home 7 day(s) to avoid my commute's carbon output.

I will sign up for a car-sharing service or organize car sharing with my neighbors or classmates to cut down on the number of vehicles on the road.

Instead of traveling by plane, I will find an alternative way to accomplish the goals of an upcoming trip (i.e. telepresence, vacation locally).

I will join an outdoor restoration project in my community while observing best practices in my region for not spreading COVID-19.

I will create or support a sharing economy with family, friends, neighbors or classmates.

At least 30% of crops and 90% of flowering plants rely on pollinators to produce fruit. I will spend 9 minutes researching which plants support local native pollinators and plant some in my yard or local community garden.

What can lack of access to nutritious food affect a community? How can having access to nutritious food help a community become more resilient?

I will eat a heart healthy diet by adding 3 cup(s) of fruits and vegetables each day to achieve at least 4 cups per day.

I will write down three things every day that I am grateful for, or send one email every day thanking or praising someone.

I will sign up for a local CSA (Community-Supported Agriculture).

I will reduce food waste and save money by planning a weekly menu, only buying the ingredients I need.

I will visit my nearest farm to find out who produces my food, and will learn about the quality of life of those around the world who produce my food in order to make better choices when I shop.

I will enjoy 2 meatless meal(s) and/or 2 vegan meal(s) each day this week.

I will source 4 meal(s) each day from local producers.

I will watch 1 documentary(ies) about food sovereignty: the right of local peoples to control their own food systems including markets, ecological resources, food cultures and production methods.

I will cook 2 meal(s) with zero-waste each day

I will enjoy 2 meal(s) each day free of processed foods.

I will advocate for local and/or organic food options at work or on campus.

I will enjoy 4 meal(s) cooked with organic ingredients each day.

I will start a recycling program at my workplace, dorm, or elsewhere on campus.

I will avoid wasting water while waiting for the shower or sink to heat up.

I will save up to 15 gal (56 L) of water a day or 450 gal (1,680 L) a month by installing a low-flow showerhead.

I will fix faucets or report leaky faucets to facilities that have been wasting up to 9 gallons (34 L) of water a day or 270 (1,020 L) gallons of water a month per faucet.