Our third challenge asked participants to reduce waste by starting a compost pit with any biodegradable food scraps. We also asked them to recycle paper and plastic by using reusable kitchenware and canvas grocery bags.
For our second challenge we asked participants to plan ahead and meal prep for the week. We asked them to start with checking what food they already had and buying only what they needed. Then they could prep all their meals for the week using reusable containers.