Coleen W

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

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.

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

Bigger carts make us feel like we need to fill them! Use a hand basket to improve grocery store discipline and prevent over-purchasing.

Rescue limpy produce like leafy greens or carrots by soaking in an ice bath.

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

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.

Extend the life of your food by trying different preservation strategies like pickling, drying, or jamming. I will try 5 preservation techniques.

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

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

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 3 packs of berries.

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 10 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 5 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 12 apples.

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 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.

Use a portion size guide to ensure appropriate portions when cooking. I will cook 2 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 6 food item(s).

I will use the Guest-imator to plan how much food to make for my upcoming dinner party with 13 guests.

I will source 2 meal(s) each day from local producers.

Give leftovers a new life! For example, use leftover rice to make fried rice. I will try a recipe that repurposes leftovers 2 times.

Store potatoes with an apple to avoid early sprouting. Keep them away from onions and in a cool, dark place. I will properly store 10 potatoes.

Missing an ingredient for a recipe? Check this list to find the best substitutes.

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