How To Organise Your Fridge To Extend Shelf Life & Reduce Waste

_{THE A-Z OF PRODUCE STORAGE}

We've all been guilty of treating our food like forgettable castaways, allowing it to go to waste. Whether it's the vegetables the little one refuses to touch or the salad that got sidelined when we opted for takeout instead, we're all part of this food-wasting frenzy.

But here's the kicker: when we send food to landfill, it decomposes and releases methane, a potent greenhouse gas contributing to climate change. And that's not all. We're also wasting precious resources like water and energy used during the production and distribution of food which exacerbates more environmental problems such as deforestation, loss of biodiversity, and water scarcity.

Given all these factors, it's no exaggeration that reducing food waste is one of the most impactful actions we can take to combat climate change - and storing your fresh produce correctly is a 'berry' good place to start. This helps you make the most of your weekly shop and get the best bang for your veggie buck!

So, let's roll up our sleeves, embrace smarter food storage practices, and embark on a mission to fight food waste together. Your wallet, the planet, and future generations will thank you for it!

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Apples: Apples are high in ethylene, which can cause other fruits and vegetables to spoil. Apples should be stored away from all other loose vegetables. Apples can be stored in the fridge or on the countertop, whichever you prefer.

Asparagus: Store upright in a glass or jar of water in the fridge.

Avocados: Ripe avocados should be stored in the fridge; unripe ones can be stored on the counter.

Bananas: Store on the countertop, away from other vegetables and fruits.

Beets: Store in the crisper drawer in the fridge.

Broccoli: Store in a jar of water or in the crisper drawer in the fridge.

Brussels sprouts: Store in the crisper drawer in the fridge.

Cabbage: Store in the crisper drawer in the fridge.

Capsicum: Store in the crisper drawer in the fridge.

Carrots: Store whole carrots in a container with a damp cloth in the fridge. If you are storing cut carrots, you can store them in a jar or lunch box and cover them with water to prevent them from drying out.

Cauliflower: Store in the crisper drawer in the fridge.

Celery: Store wrapped in a cloth loosely in the fridge. Cut celery can be stored in water.

Corn: Store loose in the fridge.

Cucumber: Store in the crisper drawer in the fridge.

Eggplant: Store loosely in the crisper drawer.

Garlic: Garlic should be stored in an open container in a cool, dark place. Storing garlic in the fridge causes it to rot.

Green beans: Store in the fridge in a sealed container.

Kiwi: Ripe kiwi should be stored in the fridge; unripe kiwi can be stored on the counter.

Kumara: Kumara should be stored in a cool, dark, and well-ventilated area. Ideally, they should be kept in a pantry or a cupboard away from direct sunlight, heat, and moisture.

Leafy greens such as spinach, lettuce, kale, and bok choy should be stored in an airtight container with a clean damp cloth placed on top. Store them in the fridge.

Leeks: Store in the crisper drawer of the fridge.

Lemons: Store in the crisper drawer.

Limes: Store in the crisper drawer.

Melon: Ripe melons should be stored loose on the countertop. Ripe melons can be stored loose in the fridge.

Onions: Onions should be stored loosely in a dark, cool, dry place, but away from potatoes.

Oranges: Store in the crisper drawer.

Parsnips: Store in a sealed container with a damp cloth in the fridge.

Peaches: Unripe peaches should be stored on the countertop. Ripe peaches can be stored loose in the fridge.

Pears: Unripe pears should be stored on the countertop. Ripe pears can be stored loose in the fridge.

Persimmon: Store on the countertop.

Plums: Unripe plums should be stored on the countertop. Ripe plums can be stored loose in the fridge.

Pomegranate: Store loose in the fridge.

Potatoes: Potatoes should be stored loosely in a cool, dark area, e.g., the bottom of the pantry. This will prolong their shelf life. Never store potatoes with onions.

Pumpkin: Store pumpkin in a cool, dark, dry place, e.g., the cupboard. It's best to store the pumpkin with the stalk side down. If storing a cut pumpkin, ensure to cover it with beeswax wrap and place it in the fridge.

Radishes: Store in a container lined with a damp cloth or paper towel. Place them in the vegetable crisper drawer of the fridge.

Spring onions: Wrap them in a damp towel in

Zucchini: Store in the fridge. Place unwashed zucchini in a perforated plastic bag or a loosely wrapped damp cloth to maintain moisture. Keep them in the vegetable crisper drawer, which helps maintain a cool and humid environment.

Yams & Earth Gems: Yams, like potatoes, should be stored loosely in a cool, dark area. A pantry or cupboard is an ideal place to store yams, away from direct sunlight, heat, and moisture.