McVey Ayres

Utilize beet greens, carrot tops, and herb stems to make a delicious pesto, sauce, or dressing. I will try root-to-leaf recipes.

I will ask for half-portions options at restaurants and cafes to minimize food waste.

Purchase local, seasonal produce, which will likely stay fresh longer as it was picked more recently than supermarket produce.

Grocery shop more often, and buy fresh foods in smaller quantities.

Bigger carts make us feel like we need to fill them! Use a hand basket to improve grocery store discipline and prevent over-purchasing.

Grains, nuts, and other dry goods are often sold in bulk bins that allow you to purchase only the quantity you need.

I will plan an Eat the Leftovers night by creating a tasty “smorgasbord" or using a recipe that repurposes leftovers. I will eat meals using leftovers.

I will meal prep meals.

Give leftovers a new life! For example, use leftover rice to make fried rice. I will try a recipe that repurposes leftovers times.

Missing an ingredient for a recipe? Check this list to find the best substitutes.

I will visit seafoodwatch.org or download the app and commit to making better seafood choices for a healthier ocean.

I will advocate for local and/or organic food options at work or on campus.

Place cut carrots and celery in jars filled with water to keep them fresh, crisp and easy to grab for up to a week. I will properly store veggie snacks.

To keep berries fresh, place them on top of a paper towel in a sealed container to absorb excess moisture and reduce chances of molding. I will properly store packs of berries.

Allow green, unripe avocados to ripen on the counter, then transfer to the refrigerator. Once cut, keep the pit in and rub with lemon or oil to reduce browning. I will properly store avocados.

Store apples up to 7 days on the counter, then move them to the refrigerator. Keep them away from bananas and avocados as they speed ripening. I will properly store apples.

20 billion pounds of fruits and veggies go to waste on farms every year, often because they don't live up to the cosmetic standards of grocery stores. Buy ugly produce at the grocery store, farmers market, or sign up for an ugly produce CSA box.

Five bananas for $1 is a good deal only if you eat all five. Many stores offer the sale price even if you buy less than the stated quantity.

For recipes that call for small amounts of different vegetables, shop at the salad bar to get exactly what you need.

Those who grocery shop on an empty stomach spend 64% more than not-hungry shoppers. Resist impulse buys by shopping with a full stomach. Eat a snack or a meal before going grocery shopping.

Create a shopping list with specific recipes and meals in mind. Purchase only what's on the list when you do groceries.

Rescue limpy produce like leafy greens or carrots by soaking in an ice bath.

Trim the ends of asparagus and place them in a jar or glass with 1-2 inches of water, just like fresh cut flowers. Keep them in the refrigerator. I will properly store bunches of asparagus/celery.

For each day during the food waste tracking week, record your food waste. This action accepts one entry per day, so be sure to enter one total for food waste across all of your meals, or weigh all of your food waste once at the end of each day. Please use ounces for unit of measurement.