Lianna Goldstein-Rancich

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

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 4 bunches of herbs.

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 1 avocados.

I will buy loose produce or food from the bulk section to get the exact quantity I need, instead of buying pre-packed quantities.

I will reduce food waste and save money by planning a weekly menu of meals and ingredients for my household of 2.

I will host a dinner party made from ingredients that would've otherwise been thrown away and have conversations with my 3 guests around food waste.