Genesis Garcia

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

I will watch 2 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.

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

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

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

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

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

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.

Store vegetable scraps in your freezer and use them to make veggie stock. I will make this recipe 01 times.

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

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.

Did you know that milk should never be stored in the side door of a fridge? Learn where to properly store food in your fridge by checking out the Resource. I will properly store 5 cartons of milk.

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

I will watch 3 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 5 times.

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 5 packs of berries.

Utilize beet greens, carrot tops, and herb stems to make a delicious pesto, sauce, or dressing. I will try 3 root-to-leaf recipes.

I will visit my nearest farmers market to find out who produces my food, and will learn about the quality of life of those who produce my food in other regions of the world to make better choices when I shop.

I will compost my food scraps.

Store fresh herbs just like cut flowers in a jar with 1-2 inches of water and covered with a plastic bag to maintain moisture. For woody or hardy herbs like rosemary, thyme, sage, and chives, arrange lengthwise on a damp paper towel, rolled up, then sealed in a plastic bag and stored in the refrigerator. I will properly store 3 herbs.

Don't throw out those few pieces of stale bread. Repurpose them to use as breadcrumbs, soup thickeners, or croutons. I will try 2 stale bread recipes.

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.

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.