jenna dotson

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

I will compost my food scraps.

Extend the life of your food by trying different preservation strategies like pickling, drying, or jamming. I will try 2 preservation techniques.

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.

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

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

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

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

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

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

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

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).

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.