Food waste is a big problem and costs the average UK household £470 per year and in the US it’s higher at an average of $910. It’s estimated that around 40% of the food we produce goes from farm to landfill, via retail and homes.
When I started to look at the food waste in my own home I realised that I had 3 problems that are easily solved:
1. I shop for groceries weekly and, without realising it, but food that has a short shelf life and don’t freeze enough (must try harder)
2. I frequently make too much food and don’t use the leftovers quickly enough
3. I don’t store some fresh foods efficiently enough to extend their shelf life
So I did a little research and found some useful tips for making fresh fruit and vegetables last a little longer.
Potatoes tend to soften and sprout quickly in my kitchen, even though I store them in a dark cupboard. To prevent this I’ve started storing apples with the potatoes as the ethylene gas produced by the apples will prevent them from sprouting. This really does work and could help slim down your food waste.
One of the other culprits for me is lettuce (or salad leaves in general). I’ve always assumed that water prolongs the life of leaves in the fridge, but in actual fact water causes the leaves to rot far more quickly. The smart way to store leaves is with pieces of kitchen towel inside the bag or around the lettuce. This absorbs the water and slows down the active bacteria which thrives in the damp conditions.
Most people are aware that storing bananas with other fruit will speed up ripening (which can be useful) but did you know that you can extend the life of your bananas by wrapping the stalk ends in a little cling film (saran wrap)?
If you have any tips of your own then do please share!
Your Kitchen Addiction 