Britt Paulson

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.

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 create an "Eat First" area in my fridge to prioritize food that needs to be used right away for my household of 12.

I will freeze fruits and veggies, such as overripe bananas or avocados, to use later in smoothies.

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

I will learn about food labels and not throw food out just based on the date on the package, but instead check the smell and color to see if it has gone bad.

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

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

To keep berries fresh, place them on top of a paper towel in a sealed container to absorb excess moisture and reduce chances of molding. I will properly store 1 packs of berries.

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