1. Part 1: Save time, money, and the planet!
Welcome! Let’s begin with an Introduction to managing food waste.
Introduction:
Can you imagine coming home from the grocery store and pitching one of your bags of food directly into the trash? Or offering to pay more at the checkout? It seems like a silly concept, but that’s what we do when we waste food. Nearly 40 percent of food produced in the U. S. goes uneaten, and a large percentage of that happens in the home. But there’s a lot we can do about it!
In this course you will learn about all the easy, quick, and delicious ways you can reduce food waste in your own kitchen. Save time, energy, and money by adopting simple tips and tricks that will help you enjoy every last bite of the food you buy! Conserve natural resources and slow climate change in the process. Let’s eat it up!
Up Next
2. Part 2: Ugly food Let’s talk about ugly food; what it is and why it’s so important not to judge a book by its cover. Plus, learn a few… 
Sherri Brooks Vinton
Sherri Brooks Vinton 3. Food Waste Reduction: Gleaning Gleaning is a practice that ensures fields and other food sources are picked clean, leaving nothing tasty behind. Learn about organizations that are sponsoring gleaning… Sherri Brooks Vinton
Sherri Brooks Vinton 4. Organizing Your Storage If you don’t know what you have, you can't eat it up. Learn about sustainable ways you can store food, the best ways to organize… Sherri Brooks Vinton
Sherri Brooks Vinton 5. The Arc of Freshness Many foods go through stages of deliciousness as they age; we’ll look at how you can enjoy them over their whole life span. A loaf… Sherri Brooks Vinton
Sherri Brooks Vinton 6. The Arc of Ripeness We often use “the peak of ripeness” as the gold standard for flavor, but many foods can be eaten at different stages on their path… Sherri Brooks Vinton
Sherri Brooks Vinton 7. Nose to Tail Produce Savvy cooks — from seasoned grannies to professional chefs — never let a stalk, husk, or stem go to waste. Learn how every part of… Sherri Brooks Vinton
Sherri Brooks Vinton 8. Using Up Leftovers Leftovers don’t have to taste like a reheated memory of last night’s meal. We’ll cover three strategies that will put cooked ingredients to work. Whether… Sherri Brooks Vinton
Sherri Brooks Vinton 9. Whole-Beast Cooking Meat and poultry eaters can get the most out of every cut by using up every bit of the beast they buy, and I’ll show… Sherri Brooks Vinton
Sherri Brooks Vinton 10. Eating Trash Fish There are more fish in the sea. Your momma told you that, and I will too. We’ll talk about all the less popular fish available,… Sherri Brooks Vinton
Sherri Brooks Vinton 11. Composting Kitchen Scraps Even inedible foods don’t have to become waste. Composting turns kitchen scraps into a nutrient-rich soil amendment. This brief overview introduces the various approaches one… Sherri Brooks Vinton
Sherri Brooks Vinton 
