Dominique Johnson

I will share a Save The Food social media post.

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

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

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 3 veggie snacks.

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.

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 2 herbs.

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

I will host a Zero Food Waste Dinner Party for 2 people.

I will watch 1 Save the Food San Diego videos.

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

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

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

Did you know that milk should never be stored in the side door of a fridge? Learn where to properly store food in your fridge by checking out the Resource. I will properly store 1 cartons of milk.

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 1 bunches of asparagus/celery.

For recipes that call for small amounts of different vegetables, shop at the salad bar to get exactly what you need.

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

I will volunteer 4 hours at a local food bank to support existing community food waste reduction and recovery efforts.

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

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

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

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

Store potatoes with an apple to avoid early sprouting. Keep them away from onions and in a cool, dark place. I will properly store 2 potatoes.

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 3 bananas.

Purchase local, seasonal produce, which will likely stay fresh longer as it was picked more recently than supermarket produce.

Bigger carts make us feel like we need to fill them! Use a hand basket to improve grocery store discipline and prevent over-purchasing.

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.