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In the post Reduce Food Waste, Berenika touched on the topic of food waste. It’s unnecessary to remind how absurd this problem is. On the one hand, there are people who have huge opportunities, a huge surplus and waste food. On the other hand, there are people who have to deal with the issue what to put in their stomach on a daily basis and are happy for every piece of food. This is often embellished by the fact that the second group work in agriculture to produce food that ends up in the garbage of the first group.

One way to reduce food waste is to store it properly. By making the most of its shelf life, we get the opportunity to use it for every piece of food.

POTATOES

It’s suitable to store them in the cellar or in the pantry, or in the cold season on the balcony. They should be in the dark so they don’t sprout.

ONION

Same as with potatoes. It would start to mold in the refrigerator. Only when opened, it can be stored in the bag for a short time.

CUCUMBER

Room temperature is better for it. It contains a lot of water and low temperatures are not ideal.

TOMATO & PEPPER

Room temperature suits them better. The tomato can at least ripen gradually. In the refrigerator they also lose their taste and valuable substances.

CARROTS & RADISHES

Overall, root vegetables need coolness and higher humidity, so store in the refrigerator. To prolong the freshness, cut them and store them in the refrigerator in a container of water.

APPLES

Keep them away from other fruits. They release ethylene gas, which accelerates the ripening of other fruits. Sometimes it can be useful, for example, to speed up the ripening of bananas. Store in the refrigerator.

BERRIES

Before cooling, wash them in water with a small amount of vinegar. Then place in a small plastic container, ideally on the first floor, in the refrigerator.

BANANAS

Keep them in the bundle as long as possible. Store at room temperature and unpacked.

CITRUS

Because they grew up in a warm environment, they don’t belong in the fridge. They soften faster and can start to mold.

AVOCADO

If it’s ripe, put it in the refrigerator. If not yet, it’s good to keep it at room temperature. Don’t take out the seed after cutting, it will slow down the browning.

NUTS

Due to the high fat content, the nuts spoil within a few days. They will last in the freezer for a few months.

MUSHROOMS

Store in a breathable container in the fridge. Be careful not to let them oversteam, so don’t wash them before storing. For long-term storage, dry or freeze them.

FRESH HERBS

Take care of them like fresh flowers. When you place them in a taller glass and give them fresh water every day, they last up to 10 days. An easier option is to freeze the whole bundle. When they are needed, you just chop them and put them into what you cook.

SPICES

Keep them away from heat and sunlight. Best in closed containers.

LEGUMES

In general, it’s better to buy them in a bag and store them in an airtight container at home. Then you can measure a portion better. Open the can and time runs out…

BREAD

It’s best to store in a dry and cool place. For example, in a cotton bag or tea towel. How about remembering your childhood and buying a bread box? It’s also good to unpack other pastries from bags in which you can bring them from the store and put them in a breathable one.

FLOUR

Store in a sealed container in a cool, dark place. When using, leave it open only for as long as is absolutely necessary. It quickly traps moisture. In the original packaging, it’s not protected against pests.

DRY FOODS

Unpack the flakes, cereals or even pasta from the original packaging and store in airtight containers.

OILS

Store in dark or completely opaque bottles. Best away from high heat.

These few tips will help you outline the issue of food preservation. Equally important, however, is planning food shopping itself, ideally in combination with planning what we will eat. This will make a lot easier and help us waste less. And we would look at that in one of the other articles.