Lisa Salsbury

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

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

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.

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.

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

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.

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

I will read about about state and federal legislation that can impact food waste reduction and recovery.

I will watch 1 online classes on "Creating a Full Use Kitchen" through the James Beard Foundation.

I will ask for half-portions options at 4 restaurants and cafes to minimize food waste.

I will watch 2 Save the Food San Diego videos.

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

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

Use a portion size guide to ensure appropriate portions when cooking. I will cook 3 portion-appropriate meals.

I will meal prep 4 meals.

I will plan an Eat the Leftovers night by creating a tasty “smorgasbord" or using a recipe that repurposes leftovers. I will eat 2 meals using leftovers.

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.

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

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

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.

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.

Store potatoes with an apple to avoid early sprouting. Keep them away from onions and in a cool, dark place. I will properly store 1 potatoes.

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 2 veggie snacks.

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

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.

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 2 avocados.

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.

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.