Eve McDonald

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 watch 1 Save the Food San Diego videos.

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 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.

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 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 herbs.

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.

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.

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.

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

Use a portion size guide to ensure appropriate portions when cooking. I will cook portion-appropriate meals.

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.

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

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

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.

Allow green, unripe avocados to ripen on the counter, then transfer to the refrigerator. Once cut, keep the pit in and rub with lemon or oil to reduce browning. I will properly store avocados.

I will meal prep meals.

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

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

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

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

I will ask for half-portions options at restaurants and cafes to minimize food waste.

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.

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 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 potatoes.

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

I will use the Guest-imator to plan how much food to make for my upcoming dinner party with guests.

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.