Five ways to cut down on your fruit and veg waste this year

Five ways to cut down on your fruit and veg waste this year


Posted 7th January

Do you find you end up chucking out copious amounts of food?

Well, if you're looking for ways to cut down on your food waste this year, these could be the tips for you to try.

1. Purchase fresh products from the grocers instead of supermarkets

Supermarkets typically import fresh fruit and vegetables from around the world, which means they will typically be heavily preserved. With fruit and veg - particularly those out of season - normally travelling quite a distance, the quality will not always be the best.

However, there is a way around this – opt for locally sourced fruit and veg instead. You not only help to support local businesses, but also get seasonal produce that will subsequently have a longer shelf life. You also reduce your plastic consumption too, as the food will not be individually wrapped.

2. Utilise fridge space

With fruit and veg needing to be stored at different temperatures, make sure you utilise the different parts of your fridge to store sure your food at its optimum temperature. For instance, store root vegetables like parsnips 0°C - this will mean it sits in the coldest parts. This temperature can be found at the back of your fridge shelves as it’s closer to the cooling element. When it comes to foods that can take a temperature of 5°C and above (ie asparagus and potatoes), simply place them on higher shelves.

3. Don't leave bananas in your fruit bowl

As bananas start to ripen, they release ethene. This gas will subsequently cause the breakdown of cell walls in other fruits, meaning they start to ripen or soften. Get around this by keeping your bananas away from the rest of your fruit bowl. If possible, you should also keep them hanging as this will prevent bruising.

4. Don't store them together

Some fruit and vegetables need to be kept in a 'cool place' - however, this temperature can vary between 7°C and 13°C. The more hardy sweet potato can last for up to 30 weeks, but unlike regular potatoes, will need to be kept in a cold, dark environment, instead of the fridge. This helps them to stay the distance.

When it comes to produce that doesn't need to be stored in the fridge, the rules change. Those that stay in a cool place at 13°C - ie cranberries and grapefruit - can be put in the kitchen, while produce that needs cooler temperatures of 10°c or less - like aubergines and avocados - can be kept somewhere that's separate from the warmth of your home - for instance, the utility room or garage.

5. Use your leftovers

If you can't quite get to grips with portion sizes, why not add some more veg? You can also include some more carbs and with it, create a lunch for the next day. This not only means you save on food waste, but also have nutritious food for the following day, as opposed to having to buy preservative heavy food. This may taste great but is likely to come in more single-use plastic and cardboard.

In short, why not make 2019 the year you save your pennies and the planet?

Tutorial courtesy of Blinds Hut






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