Linda Bias

I will try a new method of food preservation, such as canning, pickling, drying or making jam. I will try 2 preservation techniques.

I will learn about food storage and store food based on best practices to keep it from spoiling before it is used.

I will create an "Eat First" area in my fridge to prioritize food that needs to be used right away for my household of 2.

I will freeze leftover food items or meals for later. The freezer is my food-waste-reduction friend!

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

I will allow green, unripe avocados to ripen on the counter then transfer them to the refrigerator. Once cut, I will keep the pit in and rub the avocado with lemon or oil to reduce browning. I will properly store 2 avocados.

I will store fresh herbs just like cut flowers in a jar with 1 to 2 inches of water and cover with a plastic bag to maintain moisture. For woody or hardy herbs like rosemary, thyme, sage and chives, I will arrange them lengthwise on a damp paper towel, rolled up, then sealed in a plastic bag and stored in the refrigerator. I will properly store 3 bunches of 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.