Amy McMillen

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 5 avocados.

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 store vegetable scraps or bones in my freezer and use them to make veggie stock or bone broth. I will make 1 batches.

I will freeze fruits and veggies, such as overripe bananas or avocados, to use later in smoothies.

I will talk to 3 family members or friends about my experience with this challenge, food waste, and what I have learned.

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.

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 4 packs of berries.

I will watch 1 videos or documentaries to learn about the scope and scale of food waste in this country.

I will have a discussion with my 2 children about the importance of not wasting food.

I will try a new technique to have my children try different foods (including veggies!)