Michelle Schafer

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)!

I will visit seafoodwatch.org or download the app and commit to making better seafood choices for a healthier ocean.

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 veggie snacks.

I will meal prep meals.

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.

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

I will watch Save the Food San Diego videos.

For recipes that call for small amounts of different vegetables, shop at the salad bar to get exactly what you need.

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

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

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