Julia Bentkowska

I will try root-to-leaf recipes, which utilize all parts of the vegetable, such as beet greens, carrot tops, and herb stems.

I will learn about what food is still safe to eat if portions have gone bad and make sure to utilize the edible portions if I can.

I will learn about the foods that grow locally and try gleaning or foraging.

I will take a fridge and pantry inventory to stay up to date with what I have at home before I go grocery shopping.

I will resist impulse buys by eating a snack or meal before going grocery shopping. Those who grocery shop on an empty stomach spend 64% more than not-hungry shoppers.