Deborah Butler
POINTS TOTAL
- 0 TODAY
- 0 THIS WEEK
- 308 TOTAL
participant impact
-
UP TO68disposable cupsnot sent to the landfill
-
UP TO30meatless or vegan mealsconsumed
-
UP TO34plastic bottlesnot sent to the landfill
Deborah's actions
Waste
Use Reusable Bags
I will not accept any disposable bags when making purchases.
Waste
Use a Reusable Mug
I will avoid sending 4 disposable cup(s) to the landfill each day by using a reusable mug.
Waste
Use a Reusable Water Bottle
I will keep 2 disposable plastic bottle(s) from entering the waste stream by using a reusable water bottle.
Food
Weekly Meal Planning
I will reduce food waste and save money by planning a weekly menu, only buying the ingredients I need.
Food
Reduce Animal Products
I will enjoy 2 meatless meal(s) and/or 0 vegan meal(s) each day this week.
Participant Feed
Reflection, encouragement, and relationship building are all important aspects of getting a new habit to stick.
Share thoughts, encourage others, and reinforce positive new habits on the Feed.
To get started, share “your why.” Why did you join the challenge and choose the actions you did?
-
Deborah Butler 10/10/2018 3:33 PM -
Deborah Butler 10/08/2018 11:24 AMIt's exciting to see how everyone's doing on their challenge tasks! Way to go, Lane Green Team! -
Deborah Butler 10/08/2018 11:21 AMWe are fortunate to work on a campus that supports refillable water bottle stations. On a larger scale, I'm grateful to live in a location where clean, safe water is available with very little effort or cost straight from the tap. -
REFLECTION QUESTIONFood Weekly Meal PlanningAn average American throws out about 240 lbs of food per year. The average family of four spends $1,500 a year on food that they throw out. Does this surprise you? Where would you rather use this money?
Deborah Butler 9/14/2018 4:27 PMI'd rather spend this money on higher-quality, organic, locally-sourced food. I definitely don't like the idea of overspending on lower-quality food items only to throw it away later. Meal planning helps me save on waste each week, but I keep 2-3 dinners "open" so that I can take advantage of sales and available fresh produce that looks exciting each week.