Owen Schwartz

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

I will check to see what will be ready to eat in my garden or CSA box this week and plan recipes that use these ingredients.

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 store vegetable scraps or bones in my freezer and use them to make veggie stock or bone broth. I will make 3 batches.

I will try a recipe that utilizes parts of an animal that are typically wasted (skin, bones, organs, etc.).

I will set aside time to prepare meals in advance.

I will resist impulse buys by eating a snack or meal before going grocery shopping. Those who grocery shop on an empty stomach spend 64% more than not-hungry shoppers.

I will request local and/or organic food options at work, on campus, at the store, or at a restaurant I frequent.

I will create a cookbook or recipe collection of go-to meals for my household to make meal planning easier.

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