Abby White

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 learn about what food is still safe to eat if portions have gone bad and make sure to utilize the edible portions if I can.

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.