Storage Tips to Reduce Food Waste at Home
Fruit: apricots, avocadoes, berries, mangoes, peaches, plums, and ripe bananas.
Veggies: cooking greens (bok choy, chard, kale, and spinach), and common salad ingredients such as cucumbers and tomatoes.
Fresh herbs: basil, chives, and other leafy condiments.
Veggies: cooking greens (bok choy, chard, kale, and spinach), and common salad ingredients such as cucumbers and tomatoes.
Fresh herbs: basil, chives, and other leafy condiments.
Fruit: cherries, oranges, grapes, and pears. Keep chilled, especially grapes.
Nightshades: bell peppers and eggplant
Cruciferous Vegetables: broccoli, Brussels sprouts, cabbage, and cauliflower.
Other Vegetables: green beans, sweet corn, lettuce, summer squash, and baby potatoes
Mushrooms
Nightshades: bell peppers and eggplant
Cruciferous Vegetables: broccoli, Brussels sprouts, cabbage, and cauliflower.
Other Vegetables: green beans, sweet corn, lettuce, summer squash, and baby potatoes
Mushrooms
Fruit: Apples, lemons, and limes
Root vegetables: like beets, carrots, ginger, onions, large potatoes, sweet potatoes, and turnips; winter squashes, e.g. butternut
Root vegetables: like beets, carrots, ginger, onions, large potatoes, sweet potatoes, and turnips; winter squashes, e.g. butternut
Sources: USDA, Nutrition.gov. "Safe Food Storage". https://www.nutrition.gov/topics/food-safety/safe-food-storage
Food Revolution Network. "How to Store Produce: A Guide to Fruits and Vegetables". https://foodrevolution.org/blog/how-to-store-produce/
Hungry Harvest. hungryharvest.net/blog/2016/5/14/produce-storage-guide
Images: Creative Commons
Food Revolution Network. "How to Store Produce: A Guide to Fruits and Vegetables". https://foodrevolution.org/blog/how-to-store-produce/
Hungry Harvest. hungryharvest.net/blog/2016/5/14/produce-storage-guide
Images: Creative Commons