sagar hatkar

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

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

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.

Utilize beet greens, carrot tops, and herb stems to make a delicious pesto, sauce, or dressing. I will try 1 root-to-leaf recipes.

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

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.

I will compost my food scraps.

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

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.

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

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 ask for half-portions options at 3 restaurants and cafes to minimize food waste.

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.

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 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 1 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 2 avocados.

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 1 bunches of asparagus/celery.

Store potatoes with an apple to avoid early sprouting. Keep them away from onions and in a cool, dark place. I will properly store 12 potatoes.

Roll unwashed lettuce in a dry towel, then store in a sealed bag in the refrigerator. I will properly store 1 leafy greens.

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 1 herbs.

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.

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.