Teresa Rogers Marsh

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 4 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.

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

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.

Use a portion size guide to ensure appropriate portions when cooking. I will cook 4 portion-appropriate meals.

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 4 food item(s).

I will meal prep 6 meals.

I will use the Guest-imator to plan how much food to make for my upcoming dinner party with 4 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.