Anne Fraser

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

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

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

I'm up for a serious challenge! I will only eat food that has been raised and cultivated within a hundred-mile radius of where I live.

I will compost my food scraps.

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.

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.

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

I will watch 5 online classes on "Creating a Full Use Kitchen" through the James Beard Foundation.

I will watch 1 Save the Food San Diego videos.

Extend the life of your food by trying different preservation strategies like pickling, drying, or jamming. I will try 4 preservation techniques.

Utilize all parts of an animal. I will try 1 snout-to-tail recipes.

Give leftovers a new life! For example, use leftover rice to make fried rice. I will try a recipe that repurposes leftovers 1 times.

Store vegetable scraps in your freezer and use them to make veggie stock. I will make this recipe 5 times.

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

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

I will visit my nearest farmers market to find out who produces my food, and will learn about the quality of life of those who produce my food in other regions of the world to make better choices when I shop.

To keep bananas from browning quickly, break up the bunch and separate. Don’t store bananas with apples, which speed up ripening. If the stems came covered in plastic wrap, do not remove the plastic until ready to eat as this will slow the release of ethylene gas. I will properly store 4 bananas.

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 2 veggie snacks.

Store potatoes with an apple to avoid early sprouting. Keep them away from onions and in a cool, dark place. I will properly store 1 potatoes.

Without the shell, nuts like almonds, walnuts, and pecans can stay in the freezer for 2 years or more. Pack into tinted zip-top freezer bags and freeze. I will properly store 1 bags of nuts.

To keep berries fresh, place them on top of a paper towel in a sealed container to absorb excess moisture and reduce chances of molding. I will properly store 1 packs of berries.

Store fresh herbs just like cut flowers in a jar with 1-2 inches of water and covered with a plastic bag to maintain moisture. For woody or hardy herbs like rosemary, thyme, sage, and chives, arrange lengthwise on a damp paper towel, rolled up, then sealed in a plastic bag and stored in the refrigerator. I will properly store 3 herbs.

I will source 2 meal(s) each day from local producers.

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Roll unwashed lettuce in a dry towel, then store in a sealed bag in the refrigerator. I will properly store 1 leafy greens.

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 2 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 6 apples.