Rebecca Fischer

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.

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

I will try a new method of food preservation, such as canning, pickling, drying or making jam. I will try 2 preservation techniques.

I will store fresh herbs just like cut flowers in a jar with 1 to 2 inches of water and cover with a plastic bag to maintain moisture. For woody or hardy herbs like rosemary, thyme, sage and chives, I will arrange them lengthwise on a damp paper towel, rolled up, then sealed in a plastic bag and stored in the refrigerator. I will properly store 2 bunches of herbs.

I will take a fridge and pantry inventory to stay up to date with what I have at home before I go grocery shopping.

I will track the food that my household of 2 throws out so I can learn what we're wasting and why.

I will talk to 2 family members or friends about my experience with this challenge, food waste, and what I have learned.