Edgar Padilla Fierros

Eco-Challenge ONE:

This week we talked about waste, and upon reflection and inspection I realized a lot of my waste and trash comes groceries. So this week I challenged myself to both shop local, both in location and sourced, and meal prep as much as I could realistically fit in my freezer and fridge. To do this I took public transit to a local Co-op grocery store (Alberta Co-op Grocery) which is near my home. They source a majority of their products from local farms and farmers. Including the things I already had from previous grocery run I had enough for a few meals.

I also found I have a lot of meal prep containers that have gone unused for a while. So my roommate and I prepped our meals for the week;
3 pasta dishes (work lunch)
4 freezer breakfast bowls (days off breakfast)
6 dinner dishes (3 for work nights, and 3 for days off)

While I do have room to store more prepped meals to cut down on food packaging, I couldn't carry more back from the store and would need a second trip or a car. Considering hunting down or borrowing those little foldable wagons from one of my neighbors.

This grocery trip saved me 38 miles of driving round trip, cutting down my gas usage. This also prevented my stop at any fast food places cutting out single use containers and wrappers. And time, where the drive along would have been a little over an hour round trip.

Altogether I would say this was a great success, but can be improved upon by taking better inventory of what I already have, what I know is available at this grocery store, and a better way to bring things home.