Noemi Poyato

HP Barcelona

POINTS TOTAL

0 TODAY
0 THIS WEEK
95 TOTAL

participant impact

UP TO

10

more servings

of fruits and vegetables
UP TO

5.0

zero-waste meals

consumed
UP TO

5.0

pounds

waste composted

Noemi's actions

Waste

Use Reusable Bags

I will not accept any disposable bags when making purchases.

COMPLETED 5
DAILY ACTIONS

Food

Zero-Waste Cooking

I will cook 1 meal(s) with zero-waste each day

COMPLETED 5
DAILY ACTIONS

Health

More Fruits and Veggies

I will eat a heart healthy diet by adding 2 cup(s) of fruits and vegetables each day to achieve at least 4 cups per day.

COMPLETED 5
DAILY ACTIONS

Waste

Compost Food Waste

I will avoid sending up to .69 lbs (.31 kg) of food waste to the landfill each day by composting my food or learning how to.

COMPLETED 5
DAILY ACTIONS

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?

Noemi Poyato 10/15/2018 12:55 PM

Now it's mandarina time! I like to bring a couple pieces every day to work.

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REFLECTION QUESTION
Food Zero-Waste Cooking

In North America, up to 65% of food waste happens at the consumer level. Chef Steven Satterfield advocates for utilizing every part of a vegetable. How can you incorporate using an entire vegetable, including the skins, tops, and stalks during your next meal prep?

Noemi Poyato 10/02/2018 3:13 AM

I have learnt on how to to reduce the waste on the brocoli and cauliflower. The "flowers" I cook it usually through vapour and I serve it as side dish to meat or fish. The stalk it is very good for cooking creams (I usually add other vegs too). Finally the last finding was to use the leaves in an omelette for example.

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