Amanda Umphrey

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

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

Utilize all parts of an animal. I will try 1 snout-to-tail recipes.

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.

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

Store vegetable scraps in your freezer and use them to make veggie stock. I will make this recipe 3 times.

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.

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 8 food item(s).

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

Store potatoes with an apple to avoid early sprouting. Keep them away from onions and in a cool, dark place. I will properly store 6 potatoes.

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 2 herbs.

Extend the life of your food by trying different preservation strategies like pickling, drying, or jamming. I will try 2 preservation techniques.

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.

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.

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.

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

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.

Use a portion size guide to ensure appropriate portions when cooking. I will cook 5 portion-appropriate meals.

I will meal prep 12 meals.

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 3 veggie snacks.

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

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