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October 3 - October 24, 2018
Kerrie Seeber's avatar

Kerrie Seeber

ACHS Wellness Warriors

"Think Green! (And be nice to animals!)"

Points Total

  • 0 Today
  • 0 This Week
  • 427 Total

Participant Impact

  • up to
    110
    minutes
    spent learning
  • up to
    44
    locally sourced meals
    consumed
  • up to
    44
    meatless or vegan meals
    consumed
  • up to
    22
    pounds
    waste composted
  • up to
    44
    zero-waste meals
    consumed

Kerrie's Actions

Food

Locally-Sourced Meals

I will source 2 meal(s) each day from local producers.

COMPLETED 22
DAILY ACTIONS

Food

Reduce Animal Products

I will enjoy 1 meatless meal(s) and/or 1 vegan meal(s) each day this week.

COMPLETED 22
DAILY ACTIONS

Food

Zero-Waste Cooking

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

COMPLETED 22
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 22
DAILY ACTIONS

Health

Go get a check up

I will make an appointment for my annual physical.

Completed
One-Time Action

Waste

Recycle Everything I Can

Contamination prevents what is recyclable from being recycled. I will spend 5 minutes researching and recycling all materials that are accepted by local haulers or drop stations in my community.

COMPLETED 22
DAILY ACTIONS

Create Your Own Action

Supporting Literacy

I will support the literacy efforts of my local schools, educators, and neighbors by maintaining and stewarding a Little Free Library, making 25-30 new books available to the public every week, with additional titles during holidays and events.

COMPLETED 22
DAILY ACTIONS

Feed


  • Kerrie Seeber's avatar
    Kerrie Seeber 10/24/2018 4:55 PM
    I have really enjoyed this year's Ecochallenge!  I have especially enjoyed challenging myself in recycling and composting as much as possible at home, and sharing as many books and materials as possible with my neighborhood!
  • 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?

    Kerrie Seeber's avatar
    Kerrie Seeber 10/04/2018 5:20 PM
    Honestly, I've often left those parts on by choice, especially when cooking something like a vegetable stew.  They add texture to the stew (especially root vegetables), and often contain lots of vitamins.  If you do choose to remove those parts, they can easily be added to a batch of soup stock that will ultimately be strained before use.

  • Kerrie Seeber's avatar
    Kerrie Seeber 10/04/2018 8:13 AM
    I'm excited that it's EcoChallenge time again! :)