Jasmine Louise Lapason
9/16/2025 5:07 PM
To use the entire vegetable, one can make stocks/broth or utilizing it as a fertilizer for plants.
Jasmine Louise Lapason
POINTS TOTAL
- 0 TODAY
- 0 THIS WEEK
- 515 TOTAL
participant impact
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UP TO35zero-waste mealsconsumed
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UP TO1,681milestraveled by bus
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UP TO1,681milesnot traveled by car
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UP TO60pounds of CO2have been saved
Jasmine Louise's actions
Energy
Calculate my Digital Carbon Footprint
I will calculate my digital carbon footprint and take steps to reduce my CO2 emissions.
Food
Practice Zero-Waste Cooking
Food waste hurts our planet and our communities. I will cook 6 meals with zero waste each day.
Transportation
Use Public Transit Instead of Driving
I will use public transit 60 miles each day and avoid sending CO2 into Earth's atmosphere.
Energy
Calculate My Carbon Impact
Knowing our carbon footprint is the first step to reducing it. I will calculate my carbon impact and identify lifestyle changes that could reduce the carbon footprint and impacts on the environment. I will share my commitments to lowering my impact on the feed.
Participant Feed
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Jasmine Louise Lapason 12/04/2025 12:08 PMThis experience made me more aware of my daily habits and how small actions can create real impact. Staying consistent was sometimes difficult, but it helped me stay mindful and try new sustainable behaviors. It showed me that simple choices matter and motivated me to continue practicing them moving forward.-
Joseph Warden 901 12/05/2025 8:45 PM
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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?