Lorinda Fraboni

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 learn about what food is still safe to eat if portions have gone bad and make sure to utilize the edible portions if I can.

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

I will store vegetable scraps or bones in my freezer and use them to make veggie stock or bone broth. I will make 5 batches.

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

I will buy locally grown food from my grocery store and make 2 meal(s).

I will only purchase the items on my grocery list and avoid impulse purchases.

I will glean or forage locally growing produce and then preserve, share, eat or donate 2 meal(s) from it.

Bigger carts make us feel like we need to fill them! Use a hand basket to improve grocery store discipline and prevent over-purchasing.

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 2 packs of berries.