Claire Pardubsky

City of Bloomington

POINTS TOTAL

0 TODAY
0 THIS WEEK
127 TOTAL

participant impact

UP TO

5.9

pounds of CO2

have been saved
UP TO

20

minutes

spent learning
UP TO

3.0

locally sourced meals

consumed
UP TO

12

zero-waste meals

consumed
UP TO

2.7

pounds

food waste prevented

Claire's actions

Planning

Learn About and Choose a Meal Plan Style

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

COMPLETED
ONE-TIME ACTION

Planning

Make Time for Meal Prep

I will set aside time to prepare meals in advance.

COMPLETED 2
DAILY ACTIONS

Storage

Preserve food

I will try a new method of food preservation, such as canning, pickling, drying or making jam. I will try 1 preservation techniques.

COMPLETED
ONE-TIME ACTION

Storage

Create an Eat First Area

I will create an "Eat First" area in my fridge to prioritize food that needs to be used right away for my household of 1.

COMPLETED
ONE-TIME ACTION

Storage

Learn About Food Storage

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

COMPLETED
ONE-TIME ACTION

Shopping

Source Local Foods

I will buy locally grown food from my grocery store and make 1 meal(s).

COMPLETED 3
DAILY ACTIONS

Participant Feed

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Claire Pardubsky 8/30/2024 2:30 PM

I'll be honest team, it's been a hectic month to also try to reduce food waste! I think my goal leaving the month is to try some different meal prep methods heading into the fall. I read about the "schedule-based" method where you identify your tired/busy nights for easy meals, and your less busy nights when you'll cook something. Does anyone here have meal prep tips that work for them?

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- Margo Ashmore 8/31/2024 4:42 AM
  
  The schedule-based method sounds good. I'm a big fan of taking part of a weekend day to process fresh food (really any kind of food) for later use - freeze fruit, make chili, something cabbage-based, tuna or pantry beans+, something that can be refrigerated in jars and tastes even better days after first cooking. I'll freeze at least one plastic container full from each of those selections, and thaw in the fridge in anticipation when fresh supplies start to run low. (Thawing in microwave is frustrating.) I'll bake 2-3 whole chicken legs and eat just one drumstick or thigh so that lasts 4-6 lunches/dinners. When I need to eat I'm not rigid about combinations; I just grab something from each food group...or not even that. Some meals I forego starch knowing I'll snack later, for example.
  
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