Raychelle Lee

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.

Grains, nuts, and other dry goods are often sold in bulk bins that allow you to purchase only the quantity you need.

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

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

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

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.

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

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

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.

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.

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

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

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

Extend the life of your food by trying different preservation strategies like pickling, drying, or jamming. I will try 5 preservation techniques.

Utilize beet greens, carrot tops, and herb stems to make a delicious pesto, sauce, or dressing. I will try 2 root-to-leaf recipes.

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.

Give leftovers a new life! For example, use leftover rice to make fried rice. I will try a recipe that repurposes leftovers 1 times.

Store vegetable scraps in your freezer and use them to make veggie stock. I will make this recipe 4 times.

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 1 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 1 potatoes.

Roll unwashed lettuce in a dry towel, then store in a sealed bag in the refrigerator. I will properly store 1 leafy greens.

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 1 packs of berries.

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.