Liz Imada

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

Use a portion size guide to ensure appropriate portions when cooking. I will cook 3 portion-appropriate meals.

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 compost my food scraps.

I will use the Guest-imator to plan how much food to make for my upcoming dinner party with 1 guests.

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 1 avocados.

Store potatoes with an apple to avoid early sprouting. Keep them away from onions and in a cool, dark place. I will properly store 5 potatoes.

Watch a Last Week Tonight with John Oliver episode on the topic of food waste and learn about the scope and scale of the issue.

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.

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

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.

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 2 packs of berries.

Grocery shop more often, and buy fresh foods in smaller quantities.

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

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

I will meal prep 18 meals.

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

Roll unwashed lettuce in a dry towel, then store in a sealed bag in the refrigerator. I will properly store 2 leafy greens.

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.

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

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

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.

I will watch 1 Save the Food San Diego videos.

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

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.

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.

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 3 food item(s).

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.