Did you know that 40% of all food in America is wasted?
Food waste contributes to climate change, both upstream (resources such as water and transportation that have gone into farming and growing the food) and downstream (discarded food waste generates greenhouse gases as it breaks down).
- Carrots - bring limp carrots back to life by placing them in ice water until crisp. Even better - store carrots in water in the fridge to keep them crisp.
- Apples - store up to 7 days on the counter, then move them to the fridge. Keep away from bananas and avocados as they speed ripening.
- Berries - Loosely store them in a sealed container (ex. Tupperware) with paper towels on the bottom and top to absorb moisture. Don't wash berries until ready to eat.
- Potatoes - store in a cool, dark place at room temperature. Keep away from onions and add an apple to avoid early sprouting.
- Asparagus - trim ends and place in a jar or glass with 1-2 inches of water, just like fresh cut flowers. Keep in the fridge.
- Woody or Hardy Herbs (rosemary, thyme, sage, chives) - arrange lengthwise on a dam paper towel, roll up, and seal in a plastic bag. Store in the fridge.
- Oranges - refrigerate oranges and other citrus in a bag for up to 3 weeks.
- Eggs - not sure if your eggs are still fresh? Even if the date has passed, do the float test. Place the egg in a glass or bowl of water. If i floats, time to send that egg to the compost. If it sinks, the egg is perfectly fine to eat!
For prepared or packaged food, the USDA states that even if the expiration date on your food item has passed, it should still be safe to eat if handled properly until the spoilage is evident.
By making small changes in how you shop, prepare and store food, you can toss less, eat well and save money.
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