Penelope Jones

I will reduce food waste and save money by planning a weekly menu of meals and ingredients for my household of 2.

I will rescue limp produce like leafy greens or carrots by soaking them in cold water or using them in recipes where appearance doesn't matter.

I will properly store apples by keeping them on the counter for up to 7 days and then moving them to the refrigerator.I will keep them away from bananas and avocados, since those speed ripening. I will properly store 5 apples.

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 plan an Eat the Leftovers night by creating a tasty “smorgasbord" or using a recipe that repurposes leftovers. I will eat 2 meals using leftovers.

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

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 4 herbs.

I will learn about how to repurpose my leftovers into new meals and then try it.