Robyn Chadderton

I will donate extra food. If you or your work place are hosting a catered event and have trays of extra edible food, there is no need to toss it. With a little planning your celebratory feast can help feed others.

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 3 food item(s).

I will glean backyard produce and create a recipe plan for full utilization, i.e. sharing with friends, canning, preserving, etc.

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

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.

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

I will meal prep 3 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.

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.