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It might be hard to believe, but we are entering the final full week of the Stop Food Waste Challenge! We hope you have learned new tips and have adjusted your habits to cut down on food waste. Our focus this week is on storage, and we’ll start by discussing the best ways to store food to keep it fresh as long as possible.
Storing fresh produce
Fresh produce going bad is a common reason for food waste. According to the food waste audits you submitted, vegetables and fruits were the most common items wasted. Fortunately, there are ways to maximize their shelf life by storing them correctly.
One simple trick is to store food the same way you found it in the grocery store. If it was chilled, keep it in the fridge. If not, it’s ok to keep on the counter. Note that some fruits and veggies need to be kept separate, and some can last longer if you move them to the fridge once they’re ripe. Additionally, many fruits and vegetables can be frozen to preserve them before they go bad, but the exact method for freezing them may vary.
To get started, here’s how to store a few common produce items:
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Apples: Can be kept up to three weeks on the counter, but they last longer in the refrigerator.
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Avocados: Ripen avocados on the counter, then transfer to the refrigerator. To reduce browning once cut, keep the pit in and rub the avocado with lemon or oil. Speed up ripening by placing avocados in a paper bag with a banana or apple overnight.
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Berries: Store unwashed in an airtight container in the fridge. Place them on top of a towel to absorb excess moisture and reduce chances of molding.
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Herbs: Store fresh herbs just like cut flowers in a jar with 1 to 2 inches of water and place on the counter or in the fridge. You can also arrange herbs lengthwise on a damp paper towel, rolled up, then sealed in a plastic bag and stored in the refrigerator. Store basil on the counter in a glass of water.
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Leafy greens: Roll unwashed lettuce in a dry towel, then store it in a sealed bag in the refrigerator. Soak leaves that have gone limp for 30 minutes in cold water to revive crispness.
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Tomatoes: Store on the counter upside down. Put cut or very ripe tomatoes in the fridge.
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Veggie snacks: Put cut-up veggie snacks like carrots and celery in jars or containers filled with water to keep them fresh, crisp, and easy to grab for up to a week.
Get storage tips for other foods on Save the Food or download the FoodKeeper app.
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Did you know that where you keep something in your refrigerator can also affect how long your food lasts? Butter, cheese, and cooked meats are best kept on the top shelf; eggs, milk, and raw meat should go on the bottom shelf; and condiments store well in the door.
See Hennepin County's refrigerator insider (PDF) for additional storage tips.
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Choose one or more of the following actions in the storage category to get the longest life out of your food:
- Learn about food storage
- Properly store…apples, avocados, berries, herbs, leafy greens, veggie snacks
- Organize my refrigerator
Stop Food Waste Challenge partners are hosting several events throughout the challenge. Find a full list of events here.
Q and A with a food waste prevention specialist
Tuesday, August 22 and Wednesday, August 23
Wondering how you can do better with grocery shopping, meal planning, cooking, or storing food so that you can waste less and save money? Submit your questions on Hennepin Environment’s Instagram until 1 p.m. today, August 23. Our food waste prevention specialist is on deck to answer your questions. This Q and A is open to all!
Follow Hennepin Environment on Instagram and check our stories to participate.
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Scrappy cooking sharing event
Wednesday, August 23 from 11:30 a.m. to 1 p.m.
Edina Senior Center Fireside Room, 5280 Grandview Square #101, Edina
Make meals, not waste! Join your fellow Stop Food Waste Challenge participants for an in-person lunch session. Bring a completed dish to share using food scraps, ugly or rescued foods, or anything that you have learned from the challenge so far. This is a recipe share event and a place to learn from each other, all while enjoying yummy foods. Utensils and plates will be provided. This event is free and all foods are welcome.
Register for the free event.
Seward Community Co-op
Here’s what Stop Food Waste Challenge partner Seward Community Co-op had to say about why they care about preventing food waste:
"Seward Co-op is driven by our End Statement to sustain a healthy community that has equitable economic relationships, positive environmental impacts, and inclusive, socially responsible practices. For us, participating in the Stop Food Waste Challenge is in direct alignment with our Ends to facilitate a more healthy world for all of us by reducing the waste stream."
Walker Methodist Shared Services
Here’s what Stop Food Waste Challenge partner Walker Methodist Shared Services had to say about why they care about preventing food waste:
"Our organization strives to be ‘the best place to live and work’ for the elders we serve and the team members who work with us. We want to do a better job being good stewards of the environment and resources we use at work and as efficient as we can be at home with the food dollars we spend."
Carbon Kitchen and Market
Here’s what Stop Food Waste Challenge partner Carbon Kitchen and Market had to say about why they care about preventing food waste:
"Food waste has been a priority for our company since we started."
Spirit Garage
Here’s what Stop Food Waste Challenge partner Spirit Garage had to say about why they care about preventing food waste:
"Spirit Garage has long been trying to recognize the importance of being good stewards of the earth. Reducing waste is the most important part of 'reduce-reuse-recycle' and we'd like to educate our members on how to do this."
Wednesday, August 2: Get to know what you throw
Friday, August 4: Meal planning to waste less and save more
Monday, August 7: Keeping track of the food you buy
Wednesday, August 9: Lower your "foodprint"
Friday, August 11: Creating a grocery list and sticking to it
Monday, August 14: Buying just what you need
Wednesday, August 16: Cooking creatively
Friday, August 18: Make just what you need
Monday, August 21: Getting kids involved
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