Mitch Vanyo

When I restock my fridge or pantry, I will put new items in the back and bring older items to the front to be used first.

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

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

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

I will volunteer 2 hours to support existing community food waste reduction and recovery efforts like gleaning or for a food bank.

I will roll unwashed lettuce in a dry towel, then store it in a sealed bag in the refrigerator. I will properly store 1 bunches of leafy greens.

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

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

I will talk to 4 family members or friends about my experience with this challenge, food waste, and what I have learned.