Jessica Jerney

I will scale down the recipe of a meal to make just the right amount for my household of 3 so we eat everything up.

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

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.

I will learn about how to repurpose my leftovers into new meals and then try it.

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.