Selecting/purchasing produce

Americans throw away 40% of the food that they buy—which amounts to over $2,000 per year for a family of four. By selecting and storing produce properly, you can save money along with reducing your waste.

Storing produce

Fruits and vegetables go through different ripening processes from the time they’re grown. Some fruits do not ripen once harvested and are ready to eat and enjoy while others continue to ripen after harvest because they produce ethylene gas (ethylene producer). During this process a natural ethylene gas is emitted from the fruit, which can cause other fruits and vegetables to ripen faster (ethylene sensitivity). Ethylene gas can change the texture, softness and color or your fruits and vegetables, leading to quicker spoiling or flavor transfer. Some producers are bigger offenders than others and can speed up decay or kick start ripening (which you can use to your advantage). A general guideline is to not store fruits and vegetables together. Further, don’t store ethylene producers with ethylene sensitive. Where refrigerator storage is indicated, do not wash before storing unless indicated. Line crisper drawers with clean paper towels to absorb moisture and use unbleached paper lunch bags instead of plastic where a bag is used for storage. Bought too much? Freeze it!