Holly Hoffman

I will watch 3 Save the Food San Diego videos.

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

I will glean backyard produce and create a recipe plan for full utilization, i.e. sharing with friends, canning, preserving, etc.

I will keep a fridge inventory to stay up to date with what I have in my fridge before I go grocery shopping.

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.

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.

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

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

I will plan an Eat the Leftovers night by creating a tasty “smorgasbord" or using a recipe that repurposes leftovers. I will eat 1 meals using leftovers.

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

I will meal prep 3 meals.

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.

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 bananas.

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.

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

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

20 billion pounds of fruits and veggies go to waste on farms every year, often because they don't live up to the cosmetic standards of grocery stores. Buy ugly produce at the grocery store, farmers market, or sign up for an ugly produce CSA box.

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 packs of berries.

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

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

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

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 apples.

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.

Don't throw out those few pieces of stale bread. Repurpose them to use as breadcrumbs, soup thickeners, or croutons. I will try 1 stale bread recipes.