Jessica Mumford

I will buy locally grown food from my grocery store and make 1 meal(s).

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 learn about food labels and not throw food out just based on the date on the package, but instead check the smell and color to see if it has gone bad.

I will organize my refrigerator to maximize shelf life based on the temperature and humidity of different spots.

I will resist the suggestion to buy the quantity advertised on sale and only buy what I know I will eat.

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

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 try root-to-leaf recipes, which utilize all parts of the vegetable, such as beet greens, carrot tops, and herb stems.