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Stop wasting your produce | Home & Garden

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Stop wasting your produce
Home & Garden
Stop wasting your produce

LITTLE ROCK, Ark. (KTHV) -- According to Heifer International, about a third of the food grown for people around the world is going to waste.

Despite the best intentions, fresh fruits and vegetables can easily spoil in your own kitchen. So what can you do about it? Heifer offers some tips:

  • Don't store more than you can reasonably consume.
  • Store the following in your refrigerator's crisper. Apples, leafy greens, green onions, cantaloupe, leeks, peas, brussel sprouts, sweet corn, radishes, carrots and cabbage are best kept in a plastic bag. Mushrooms, blackberries, blueberries, strawberries and grapes should also be kept here.
  • Put peppers, snap beans, cut cucumber, eggplant, okra, cut honeydew and summer squash in a plastic bag and put them in the warmest part of the fridge (about 40-45 degrees F).
  • Garlic, onions, potatoes, sweet potatoes, uncut melons, tomatoes and winter squash should be kept in a cool (55-60 F), dry place.
  • You can store apricots, nectarines, peaches, pears and plums in a paper bag at room temperature until they reach the desired softness. When they are ripe, store them in your refrigerator's crisper. They're best used a day or two after ripening.
  • Cherries and berries should be put in a shallow bowl covered with a paper towel and plastic wrap. They should also be used quickly.
  • Refrigerate mushrooms in an open container so that air can circulate. Cover them with a damp paper towel.
  • There are also foods that should be stored separately. Apples, cantaloupe, honeydew, peachers, pears, plums and tomatoes produce ethylene gas. They should not be stored with asparagus, cabbage, carrots, celery, cucumber, onions, peppers, potatoes, greens, broccoli, watermelon or eggplant, as those foods are highly sensitive to ethylene.

Know any other helpful tips to cutting back personal food waste? Leave a comment!


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