Maria Nieto

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

Don't throw out those few pieces of stale bread. Repurpose them to use as breadcrumbs, soup thickeners, or croutons. I will try 3 stale bread recipes.

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.

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

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 2 bunches of asparagus/celery.

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.

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

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

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.