Sue Belt

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

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.

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

I will organize one of Ecochallenge.org's discussion courses on food sustainability, 'Menu for the Future' or 'Hungry for Change', with my family, friends, coworkers, or classmates.

I will watch 1 documentary(ies) about food sovereignty: the right of local peoples to control their own food systems including markets, ecological resources, food cultures and production methods.

Sign up for the San Diego Food System Alliance Newsletter to stay up to date on what's happening in the region

I will donate extra food. If you or your work place are hosting a catered event and have trays of extra edible food, there is no need to toss it. With a little planning your celebratory feast can help feed others.

I will watch 1 Save the Food San Diego videos.

Give leftovers a new life! For example, use leftover rice to make fried rice. I will try a recipe that repurposes leftovers 1 times.

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

Without the shell, nuts like almonds, walnuts, and pecans can stay in the freezer for 2 years or more. Pack into tinted zip-top freezer bags and freeze. I will properly store 1 bags of nuts.

I will share a Save The Food social media post.

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

To keep bananas from browning quickly, break up the bunch and separate. Don’t store bananas with apples, which speed up ripening. If the stems came covered in plastic wrap, do not remove the plastic until ready to eat as this will slow the release of ethylene gas. I will properly store 10 bananas.

I will ask for half-portions options at 10 restaurants and cafes to minimize food waste.

Don't throw out those few pieces of stale bread. Repurpose them to use as breadcrumbs, soup thickeners, or croutons. I will try 1 stale bread recipes.

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

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 2 veggie snacks.

Store vegetable scraps in your freezer and use them to make veggie stock. I will make this recipe 1 times.

Store potatoes with an apple to avoid early sprouting. Keep them away from onions and in a cool, dark place. I will properly store 1 potatoes.

Roll unwashed lettuce in a dry towel, then store in a sealed bag in the refrigerator. I will properly store 5 leafy greens.

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 10 packs of berries.

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 3 apples.

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

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.