By Bob Johnson|2022-10-16T08:04:14-07:00October 20th, 2022|
PROMOTING FOOD EFFICIENCY
This approach was originally based on limiting the times we would have left- overs or vegetable/fruits go bad because we either did not have a meal plan, or a planful way to integrate them into upcoming meals.
This approach was originally based on limiting the times we would have left- overs or vegetable/fruits go bad because we either did not have a meal plan, or a planful way to integrate them into upcoming meals.
