Organic, vegan, local … all things that we are concerned about when picking out our food. But it seems there is another trend that we need to catch on to — actually using it all rather than throwing tons of rotting food away like it’s no big deal.

Throughout the day I’ve passed the following food thrown on street corners and sidewalks: an entire pack of mini cucumbers, a handful of pumpkin seeds, a McDonald’s bag with fries falling out, a half-full can of an energy drink, candy, rotting vegetables, and more.

We are a wasteful society! I get so frustrated with myself when I let something go bad, but I try hard to use everything. Here are a few of my tips for using every last veggie.

• When produce is nearing its last days, wash and cut it down to size, spread it out on a cookie sheet, and freeze it. Then store it in a glass container. By freezing it separate first, you won’t end up with a big clump at the end.
• Make a smoothie! Overly ripened fruits are perfect for juicing or blending. Veggies work too, as long as they don’t smell funky yet.
• Before checking out at the farmers’ market or grocery store give your purchases a quick count. Estimate how many meals/days it would take to eat it all. My rule of thumb is to never buy more then I could eat in a week.
• Look up how each one is best stored. Some produce will ripen nicely in a fruit basket, while others will rot quickly unless you put the in the fridge.
• Don’t discount something just because its color changes a little. Apples that have browned a little still taste good.
• Cut out bruises and use the rest.
• Make bread! Overly ripe bananas, zucchini, squash, etc. work great in bread. I start with a basic vegan, whole wheat recipe for my bread maker and then toss in the fruit or veggie and it’s good to go.

What are your favorite ways to preserve your stash? Leave a comment below with your best tip!