Martha Garcia

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.

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 3 avocados.

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.

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.

Roll unwashed lettuce in a dry towel, then store in a sealed bag in the refrigerator. I will properly store 2 leafy greens.

Store potatoes with an apple to avoid early sprouting. Keep them away from onions and in a cool, dark place. I will properly store 5 potatoes.

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.

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 watch 5 Save the Food San Diego videos.

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

I will watch 1 documentary(ies) about food sovereignty: the right of local peoples to control their own food systems including markets, ecological resources, food cultures and production methods.

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 5 bananas.

I will compost my food scraps.

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

I will source 1 meal(s) each day from local producers.

Sign up for the San Diego Food System Alliance Newsletter to stay up to date on what's happening in the region

Use a portion size guide to ensure appropriate portions when cooking. I will cook 1 portion-appropriate meals.

I will read about about state and federal legislation that can impact food waste reduction and recovery.

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

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