Samantha Olson

I will track the food that my household of 4 throws out so I can learn what we're wasting and why.

I will create an "Eat First" area in my fridge to prioritize food that needs to be used right away for my household of 4.

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 1 bunches of herbs.

I will learn about the foods that grow locally and try gleaning or foraging.

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 plan a meal to use up leftovers by creating a tasty smorgasbord or using a recipe that repurposes them.

I will have a discussion with my 2 children about the importance of not wasting food.

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