Tobi Walker

During the workday, I will schedule time for daily breaks during work days to practice work-life balance.

I will try a new vegan or vegetarian recipe and share how it turns out on the Ecochallenge feed, or with family and friends.

Access to affordable, nutritious food is a food justice issue. I will advocate for equitable food options at work, campus, or in the spaces I frequent by contacting community leaders and/or doing other advocacy actions.

I will become a savvy produce shopper when buying organic and non-organic items.

One kilogram of beef and cheese emits 71kg and 24kg of greenhouse gasses, while 1kg of rice, grains, and legumes emits between 2-4kg. Fruits, vegetables, and nuts emit less than 1kg per 1kg. I will reduce my climate impact by enjoying 2 meatless meals and/or 1 vegan meals each day this week.

I will find out what food programs are in my area and donate food and/or other items that they request.

I will cook 2 meals with zero waste each day.

I will watch 5 documentaries about education or work.

Each day, I will spend 20 minutes learning about these SDGs and talk with 20 people about what I learned.

I will watch 5 documentaries about economy, energy, or industry.

Each day, I will engage in a sharing economy among my family, friends, and neighbors. A sharing economy is when goods and services are shared between individuals though peer and community networks.