Page 2

EAT:

Eat What You Buy By being mindful of old ingredients

and leftovers you need to use up,

you’ll waste less.

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Move likely to spoil food to the front

or designate “eat now”area

Store leftovers and produce in

clear containers

Get creative—make leftovers into

casseroles, soups and smoothies

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PLAN:

Make a List with

Meals in Mind By making a list with meals in mind,

you will waste less, eat better, and

save time and money.

Check your fridge and cupboards first

Include quantities on your list

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STORE:

Keep Fruits and

Vegetables Fresh By storing fruits and veggies for

maximum freshness, they will taste

better and last longer.

Outside the Fridge Inside the Fridge

Apples, berries, and cherries

Grapes, kiwi, lemons, and

oranges

Nectarines, apricots, peaches,

and plums (after ripening at

room temperature)

Avocados, pears, tomatoes

(after ripening at room

temperature)

Almost all vegetables and

herbs

Bananas, mangos, papayas,

and pineapples (store in a

cool place)

Potatoes/onions (store in a

cool dark place)

Basil and winter squahes

BUY:

Buy What You Need

By buying no more than what you

expect to use, you will be more

likely to use it up and keep it fresh.

Page 4

Stick to your list and shop

on a full stomach

Buy fresh ingredients in smaller

quantities and more often

Choose loose fruit and vegetables

over pre-packaged

Page 5

PREP:

Prep Now, Eat Later

By preparing perishable foods post-

shopping, you’ll make it easier to

whip up meals later in the week.

Wash, dry, and cut perishables

directly after shopping

Freeze food you know you won’t

be able to eat in time

Cook in large batches and

refridgerate/freeze after cooking