Maryam Kamangar

I will scale down the recipe of a meal to make just the right amount for my household of 1 so we eat everything up.

I will allow green, unripe avocados to ripen on the counter then transfer them to the refrigerator. Once cut, I will keep the pit in and rub the avocado with lemon or oil to reduce browning. I will properly store 1 avocados.

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 learn about how to repurpose my leftovers into new meals and then try it.

I will roll unwashed lettuce in a dry towel, then store it in a sealed bag in the refrigerator. I will properly store 1 bunches of leafy greens.

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