Suspra Owl Pathways /  Food Pathway
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Steward Food Resources

Buying Food 101 Buying Ugly Buy “ugly” fruits and vegetables that have cosmetic blemishes 102 Buying Preserved Buy dried, pickled, fermented, or frozen food that stores well 103 Buying Hardy Buy hardy root vegetables and fruits that last longer than perishable types 201 Buying Perishables Buy perishable food in quantities no larger than you can eat before it spoils 202 Supporting Local Farms Buy from local farms to reduce the risk of spoilage due to transportation 301 Buying In Season Buy fruits and vegetables when they are in season and most affordable Eating 101 Preparing Portions Prepare and order smaller portions so you have fewer leftovers 201 Eating Leftovers Save and eat leftovers rather than throwing them out 202 Bringing Containers Bring a takeaway container when eating out so you can bring home leftovers 301 Making Soup Stock Make soup stock from vegetable scraps and leftover carcasses and bones Planning Meals 200 Organizing Recipes Organize recipes for meal planning 201 Creating a Meal Plan Create a meal plan each week Sharing Food 401 Organizing Donations Organize ways for local grocery stores to donate unsold food to people in need 402 Distributing Food Distribute preserved food from a community kitchen to people in need Storing Food 101 Storing Bread Store bread and pastries in the freezer to prevent mold 201 Washing Produce Wash and store produce well so it lasts longer 202 Organizing Food Storage Organize your food storage system so you eat food before it spoils 301 Preserving Food Dry, freeze, can, or ferment what you can’t eat fresh 401 Creating a Community Kitchen Create a community kitchen so people can preserve more home-grown food Understanding Food 101 Learning Labels Understand food date labels 102 Being Safe Understand food safety and signs of spoilage