Rachel Pawloski

I pledge to take one action that improves the sustainability of my organization in 2025. It can be an action from this challenge or another action that improves resource stewardship.

I will promote a positive environment and uplift others by performing 10 random act(s) of kindness.

Exercise is a great stress blaster! I will exercise for 30 minute(s) each day.

I will write down three things every day that I am grateful for every day.

I will spend 15 minute(s) per day practicing Mindfulness and/or Meditation.

I will replace 30 minute(s) of screen time per day with other activities, and limit my social media use to once per day.

I will spend 60 minutes learning about the environmental footprint of the healthcare industry, how it impacts health, and ways I can help reduce it.

I will keep 10 disposable cup(s) and/or bottle(s) from entering the waste stream by using a reusable water bottle, cup, or mug.

I will recycle 1 items at work and/or at home each day, making sure I review recycling program guidelines and only place accepted items that are clean, empty, and dry in the recycling bin.

I will repair an item, such as clothing or an appliance, for myself, a friend, family member, or neighbor.

Support GoMaine by completing the Maine Commuter survey. The data helps inform commuting needs in our state. Follow the link to take the survey and be entered into a raffle for $50 gift certificate!

Check out Espresa's Platform-- did you know you can get reimbursed for at home composting? Composting reduces GHG emissions by as much as 70% vs landfilling organic waste.

I will plant 2 tree(s) in my community, public parks, or backyard. Check out resources for which tree species are best to plant in your area.

I will only use disinfectants where recommended and required by my organization's Infection Prevention and Control department.

I will Practice the "5 Rs" — refuse, reduce, reuse, repurpose, and recycle — to reduce my waste more than I can with just recycling alone.

I will purchase produce and/or meat from a local farmers market or food co-op to make 5 locally-sourced meals.