Prepare weekly menus ahead of time and use shopping lists. Purchase exact amounts whenever possible. Try to prep vegetables as soon as you purchase them. Wash, chop, and dry them. Then store in labeled containers in clear view. If fruits begin to brown or become mushy, add to smoothies or baked goods. Use vegetable scraps like carrot peels, celery leaves, parsley stems, mushroom stems, and onion skins to make a stock. Consider eating parts of produce that usually get discarded such as squash seeds, which can be topped with spices and baked. Compost food that must be thrown away, along with yard waste and coffee grounds.
