Rosa Rodriguez

I will compost my food scraps.

Watch this video and get a glimpse of what is actually getting thrown away in our trash cans and dumpsters.

I will share a Save The Food social media post.

I will watch 1 online classes on "Creating a Full Use Kitchen" through the James Beard Foundation.

I will ask for half-portions options at 1 restaurants and cafes to minimize food waste.

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Give leftovers a new life! For example, use leftover rice to make fried rice. I will try a recipe that repurposes leftovers 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 8 potatoes.

When life gives you lemons (or any other citrus peels), use the rinds to make a nontoxic cleaner.

Freeze fruits nearing their end and use in smoothies. You can even try freezing avocados (see Resource)!

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 4 bananas.

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 3 avocados.

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.

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.

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.

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

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.

I will create an "Eat Me First" area in my fridge to prioritize food that needs to be used right away.

I will not toss food once it is past the best buy date. "Expiration" dates misleadingly refer to quality, not safety. Use your senses and best judgement.

Use a portion size guide to ensure appropriate portions when cooking. I will cook 5 portion-appropriate meals.

I will keep a fridge inventory to stay up to date with what I have in my fridge before I go grocery shopping.

I will plan an Eat the Leftovers night by creating a tasty “smorgasbord" or using a recipe that repurposes leftovers. I will eat 7 meals using leftovers.

The freezer is your friend! Store any leftover food in the freezer for a quick weekday meal or freeze fruits that are getting ripe to use for a delicious smoothie later. I will freeze 2 food item(s).