Ana Nieto

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 source 1 meal(s) each day from local producers.

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

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 10 bags of nuts.

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 1 veggie snacks.

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.

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 1 cartons of milk.

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.

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 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 5 apples.

I will donate extra food. If you or your work place are hosting a catered event and have trays of extra edible food, there is no need to toss it. With a little planning your celebratory feast can help feed others.

I will glean backyard produce and create a recipe plan for full utilization, i.e. sharing with friends, canning, preserving, etc.

I'm up for a serious challenge! I will only eat food that has been raised and cultivated within a hundred-mile radius of where I live.

Store potatoes with an apple to avoid early sprouting. Keep them away from onions and in a cool, dark place. I will properly store 10 potatoes.

I will share a Save The Food social media post.

I will organize one of Ecochallenge.org's discussion courses on food sustainability, 'Menu for the Future' or 'Hungry for Change', with my family, friends, coworkers, or classmates.

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

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

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 plan an Eat the Leftovers night by creating a tasty “smorgasbord" or using a recipe that repurposes leftovers. I will eat 3 meals using leftovers.

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

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.

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