Gabriela Cimadevilla

I will host a dinner party made from ingredients that would've otherwise been thrown away and have conversations with my 5 guests around food waste.

I will track the food that my household of 1 throws out so I can learn what we're wasting and why.

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 only purchase the items on my grocery list and avoid impulse purchases.

I will create a cookbook or recipe collection of go-to meals for my household to make meal planning easier.

I will put 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 1 veggie snacks.

Recruit a group of 3-4 friends who are willing to make a batch of soup every week with the intent of sharing with the group. Each friend will make a soup for the week and share with everyone involved. The following week, another person will make a different soup to share. This meal prep rotation will occur weekly to prevent anyone from getting bored of the same dish, while fairly distributing food prep labor. The rotation can occur for as long or as little as the group decides.

I will store vegetable scraps or bones in my freezer and use them to make veggie stock or bone broth. I will make 3 batches.

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

I will set a timer to keep me on track with kitchen tasks and cooking and baking times so that I don't ruin food.