Brenda Alcasid

Grocery shop more often, and buy fresh foods in smaller quantities.

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

Five bananas for $1 is a good deal only if you eat all five. Many stores offer the sale price even if you buy less than the stated quantity.

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.

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

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

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.

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

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.