Adriana Atcheson

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

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.

When life gives me lemons (or other citrus peels), I will use the rinds to make a nontoxic cleaner.

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 keep any extra scraps out of the trash by separating them for 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 5 packs of berries.

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 create an "Eat First" area in my fridge to prioritize food that needs to be used right away for my household of 2.

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.