Rhonda Smith

I will purchase produce and meat directly from a local farmers market and make 3 meals.

I will store vegetable scraps or bones in my freezer and use them to make veggie stock or bone broth. I will make 2 batches.

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

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

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

I will roll unwashed lettuce in a dry towel, then store it in a sealed bag in the refrigerator. I will properly store 3 bunches of leafy greens.