Becky Weeks

Create a shopping list with specific recipes and meals in mind. Purchase only what's on the list when you do groceries.

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 5 avocados.

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.

Store potatoes with an apple to avoid early sprouting. Keep them away from onions and in a cool, dark place. I will properly store 4 potatoes.

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 2 bunches of asparagus/celery.

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

Store vegetable scraps in your freezer and use them to make veggie stock. I will make this recipe 3 times.

I will sign up for a free composting workshop and learn more about how to get started composting.

I will watch 3 Save the Food San Diego videos.

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

Give leftovers a new life! For example, use leftover rice to make fried rice. I will try a recipe that repurposes leftovers 2 times.

Don't throw out those few pieces of stale bread. Repurpose them to use as breadcrumbs, soup thickeners, or croutons. I will try 3 stale bread recipes.

Freeze fruits nearing their end and use in smoothies. You can even try freezing avocados (see Resource)!

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

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

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.

I will compost my food scraps.

I will host a Zero Food Waste Dinner Party for 2 people.

I will watch 1 online classes on "Creating a Full Use Kitchen" through the James Beard Foundation.

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.

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

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.

I will keep a fridge inventory to stay up to date with what I have in my fridge before I go grocery shopping.

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

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.