S Murr

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

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

Sign up for the San Diego Food System Alliance Newsletter to stay up to date on what's happening in the region

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.

Store potatoes with an apple to avoid early sprouting. Keep them away from onions and in a cool, dark place. I will properly store 20 potatoes.

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 3 bags of nuts.

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.

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 5 avocados.

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.

Store vegetable scraps in your freezer and use them to make veggie stock. I will make this recipe 1 times.

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.

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

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.

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

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

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

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

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.

I will plan an Eat the Leftovers night by creating a tasty “smorgasbord" or using a recipe that repurposes leftovers. I will eat 4 meals using leftovers.

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

I will meal prep 5 meals.

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.