Winnie Polischuk

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

Utilize all parts of an animal. I will try 1 snout-to-tail recipes.

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

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

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 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.

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 5 food item(s).

Extend the life of your food by trying different preservation strategies like pickling, drying, or jamming. I will try 1 preservation techniques.

Give leftovers a new life! For example, use leftover rice to make fried rice. I will try a recipe that repurposes leftovers 5 times.

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

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.

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

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.