

Christopher Hermiz
POINTS TOTAL
- 0 TODAY
- 0 THIS WEEK
- 496 TOTAL
participant impact
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UP TO113zero-waste mealsconsumed
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UP TO583milesnot traveled by car
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UP TO1,406pounds of CO2have been saved
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UP TO2,490minutesnot spent in front of a screen
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UP TO146plastic bottlesnot sent to the landfill
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UP TO161more servingsof fruits and vegetables
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UP TO1,430minutesspent exercising
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UP TO2,490minutesspent outdoors
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UP TO1,126minutesspent learning
Christopher's actions
Food
Zero-Waste Cooking
I will cook 2 meal(s) with zero-waste each day
Health
Exercise Daily
Exercise is a great stress blaster! I will exercise for 20 minute(s) each day.
Waste
Prevent Recycling Contamination
Contamination prevents what is recyclable from being recycled. I will spend 15 minutes researching which materials are accepted by local haulers or drop stations in my community and recycle only those items.
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.
Nature
Spend Time Outside
I will replace 30 minute(s) each day typically spent inside (computer time, watching television, etc.) with quality time outside.
Transportation
Drive Less
I will cut my car trip mileage by only taking necessary trips.
Waste
Use a Reusable Water Bottle
I will keep 3 disposable plastic bottle(s) from entering the waste stream by using a reusable water bottle.
Participant Feed
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Christopher Hermiz 9/11/2023 5:28 PMMade myself a huge bowl of fruit and enjoyed them as I was outside soaking in all of the sun
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REFLECTION QUESTIONFoodIn North America, up to 65% of food waste happens at the consumer level. Chef Steven Satterfield advocates for using every part of a vegetable. How can you incorporate using an entire vegetable (including the skins, tops, stalks, etc.) during your next meal prep?