Janet Meger

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.

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

I will organize my refrigerator to maximize shelf life based on the temperature and humidity of different spots.

I will sign up for Fridge Check Friday emails, sent by Hennepin County but open to everyone, to prompt me to check my fridge for food that needs to be used up and for hacks on storing food to keep it fresh.

I will explore different meal plan techniques and choose one that works for my household.

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 track the food that my household of 1 throws out so I can learn what we're wasting and why.

I will buy loose produce with a reusable bag or food from the bulk section to get the exact quantity I need.