Mike Geck

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.

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

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

I will meal prep 5 meals.

I will plan an Eat the Leftovers night by creating a tasty “smorgasbord" or using a recipe that repurposes leftovers. I will eat 4 meals using leftovers.

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 1 veggie snacks.

I will share a Save The Food social media post.

I will watch 2 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.

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.

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.

Store potatoes with an apple to avoid early sprouting. Keep them away from onions and in a cool, dark place. I will properly store 10 potatoes.

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

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

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 5 food item(s).

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.

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.

Trim the ends of asparagus and place them in a jar or glass with 1-2 inches of water, just like fresh cut flowers. Keep them in the refrigerator. I will properly store 2 bunches of asparagus/celery.

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

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

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

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.

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

Utilize beet greens, carrot tops, and herb stems to make a delicious pesto, sauce, or dressing. I will try 1 root-to-leaf recipes.