Hey John,

It’s Week 1 of our food waste challenge, and we’re starting with basics: meal planning and smarter shopping. The good news is most food waste can be prevented before the cooking even begins.

1. Take inventory first. Before you do anything else, peek in your fridge, freezer, and pantry. You'll probably find ingredients you forgot about or things that need to be used up.

2. Plan your menu before hitting the store. Take 15-20 minutes to map out a few meals for the week. It doesn't have to be fancy or cover every single meal, and there are meal planning apps that can help you get started. Search for one that works for you best.

3. Make a shopping list—and stick to it. An organized list helps you buy only what you need and avoid any impulse purchases that may go to waste.

4. Be strategic with your produce. Buy fruits and vegetables at different stages of ripeness so they don't all go bad at the same time. Mix some ready-to-eat bananas with some green ones, grab tomatoes that are perfect now and others that need a few days.

5. Plan for leftovers from the start. Instead of hoping leftovers magically turn into new meals, plan for them!

This week’s mini-challenge: Pick 2-3 of these tips and give them a try. Notice which ones fit best with your routine—those are your keepers.

Remember, this isn’t about being perfect. It’s about building habits that work for your life.

Next week: we’ll cover storage tricks to keep your food fresher longer.

Sincerely,

Photo: Bananas © Ries Bosch on Unsplash