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

Extend the life of your food by trying different preservation strategies like pickling, drying, or jamming. I will try 1 preservation techniques.

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

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

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.

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

Store potatoes with an apple to avoid early sprouting. Keep them away from onions and in a cool, dark place. I will properly store 5 potatoes.

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.

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

I will source 1 meal(s) each day from local producers.

I will compost my food scraps.

Watch this video and get a glimpse of what is actually getting thrown away in our trash cans and dumpsters.

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

I will watch 1 documentary(ies) about food sovereignty: the right of local peoples to control their own food systems including markets, ecological resources, food cultures and production methods.

Watch a Last Week Tonight with John Oliver episode on the topic of food waste and learn about the scope and scale of the issue.

I will watch 1 Save the Food San Diego videos.

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

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 glean backyard produce and create a recipe plan for full utilization, i.e. sharing with friends, canning, preserving, etc.

The freezer is your friend! Store any leftover food in the freezer for a quick weekday meal or freeze fruits that are getting ripe to use for a delicious smoothie later. I will freeze 5 food item(s).

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 plan an Eat the Leftovers night by creating a tasty “smorgasbord" or using a recipe that repurposes leftovers. I will eat 5 meals using leftovers.

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 1 herbs.

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.

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 meal prep 5 meals.

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 1 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 1 avocados.

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 1 apples.

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

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.