renee hilton

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

Create a shopping list with specific recipes and meals in mind. Purchase only what's on the list when you do groceries.

Give leftovers a new life! For example, use leftover rice to make fried rice. I will try a recipe that repurposes leftovers 3 times.

I will watch 2 Save the Food San Diego videos.

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

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

Store vegetable scraps in your freezer and use them to make veggie stock. I will make this recipe 2 times.

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 4 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 4 potatoes.

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.

Five bananas for $1 is a good deal only if you eat all five. Many stores offer the sale price even if you buy less than the stated quantity.

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.

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.