Cynthia Gray

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.

I will roll unwashed lettuce in a dry towel, then store it in a sealed bag in the refrigerator. I will properly store 2 bunches of leafy greens.

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 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 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 3 bunches of herbs.

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.

I will freeze leftover food items or meals for later. The freezer is my food-waste-reduction friend!

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