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Despite a growing awareness of food waste, many well-intentioned home cooks lack the tools to change their habits. This handbook—packed with engaging checklists, simple recipes, practical strategies, and educational infographics—is the ultimate tool for reducing food waste. From a scientist at the Natural Resources Defense Council come these everyday techniques that call for minimal adjustments of habit, from shopping, portioning, and using a refrigerator properly to simple preservation methods including freezing, pickling, and cellaring. At once a good read and a go-to reference, this handy guide is chock-full of helpful facts and tips, including 20 "use-it-up" recipes and a substantial directory of common foods.

About the Author

Dana is a project scientist at the Natural Resources Defense Council (NRDC), and leads NRDCs work on reducing food waste. Her 2012 report, Wasted: How American is Losing up to 40% of its Food from Farm to Fork went viral and sparked a global conversation about food waste. She blogs regularly for CNN Eatocracy, NPR, Grist, Ecocentris, and GOOD magazine, and has a chapter in an upcoming textbook by Johns Hopkins School of Public Health. After her Waste study was published, she built relationships as both an interviewee and contributor with new, old-guard, and green media, such as: Reuters, Washington Post, Los Angeles Times, Grist, etc. As a researcher, shes connected within the food retail industry to Safeway, Whole Foods, Walmart, Wegmans, and the Food Marketing Institute. Dana has a B.S. and M.S. in Earth Systems from Stanford University.

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