Carrie Pitcher

When I restock my fridge or pantry, I will put new items in the back and bring older items to the front to be used first.

If I am missing an ingredient for a recipe I will find a substitute I have on hand and use that instead.

I will plan a meal to use up leftovers by creating a tasty smorgasbord or using a recipe that repurposes them.

I will check to see what will be ready to eat in my garden or CSA box this week and plan recipes that use these ingredients.

I will purchase produce and meat directly from a local farmers market and make 5 meals.

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

I will create a cookbook or recipe collection of go-to meals for my household to make meal planning easier.

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.