Juliana Goodlaw-Morris

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

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.

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

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.

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)!

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

Give leftovers a new life! For example, use leftover rice to make fried rice. I will try a recipe that repurposes leftovers 3 times.

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 2 bags of nuts.

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 5 bananas.

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.

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

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 read about about state and federal legislation that can impact food waste reduction and recovery.

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

I will plan an Eat the Leftovers night by creating a tasty “smorgasbord" or using a recipe that repurposes leftovers. I will eat 5 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).

I will meal prep 3 meals.

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.

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