Alison Sanchirico

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 share a Save The Food social media post.

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.

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

Utilize beet greens, carrot tops, and herb stems to make a delicious pesto, sauce, or dressing. I will try 2 root-to-leaf recipes.

Sign up for the San Diego Food System Alliance Newsletter to stay up to date on what's happening in the region

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

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.

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 4 apples.

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

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

20 billion pounds of fruits and veggies go to waste on farms every year, often because they don't live up to the cosmetic standards of grocery stores. Buy ugly produce at the grocery store, farmers market, or sign up for an ugly produce CSA box.

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.