Improper storage leads to a massive amount of food waste.
According to the Natural Resource Defense Council, about two-thirds of household waste in the United Kingdom is due to food spoilage (4).
Many people are unsure how to store fruits and vegetables, which can lead to premature ripening and, eventually, rotten produce.
For instance, potatoes, tomatoes, garlic, cucumbers and onions should never be refrigerated. These items should be kept at room temperature.
Separating foods that produce more ethylene gas from those that don’t is another great way to reduce food spoilage. Ethylene promotes ripening in foods and could lead to spoilage.
Foods that produce ethylene gas while ripening include:
- Bananas
- Avocados
- Tomatoes
- Cantaloupes
- Peaches
- Pears
- Green onions
Keep these foods away from ethylene-sensitive produce like potatoes, apples, leafy greens, berries and peppers to avoid premature spoilage.
Mount Vernon Unitarian Church 