Dan Donkers

I will explore different meal plan techniques and choose one that works for my household.

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.

In addition to using up my edible food, I will separate and compost my food scraps using backyard composting, curbside pickup, or a drop-off program.

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

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 rescue limp produce like leafy greens or carrots by soaking them in cold water or using them in recipes where appearance doesn't matter.