ASKDOCTORANCA

Wasting fresh produce is hard on our grocery budget and our environment

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The estimate today is that families toss out over 500 pounds of food per year at an annual cost of $800. Every day, they discard more than half a pound of fruits and veggies.

In total, Americans discard a quarter of all the produce they buy, mostly because it’s gone bad, The estimate today is that Americans discard over $50 billion worth of food every year. Wasting fresh produce is hard on our grocery budget and our environment

“The main way to lengthen shelf life is by using cold temperatures to slow food’s respiration, or ‘breathing’ process,”

In general, the warmer the temperature, the faster the rate of respiration, which is why refrigeration is critical for most produce. However, stopping respiration is even more harmful. “The worst thing to do is seal produce in an airtight bag,” says Barry Swanson, a food scientist at Washington State University. “You’ll suffocate it and speed up decay.”

Never refrigerate potatoes, onions, winter squash or garlic. Keep them in a cool, dark, dry cabinet, and they can last up to a month or more. But separate them so their flavors and smells don’t mingle.

REFRIGERATE THESE GAS RELEASERS

GAS RELEASERS

GAS RELEASERS
Bananas (ripe), Broccoli, Brussels sprouts, Cabbage, Carrots, Cauliflower, Cucumbers, Eggplant, Lettuce and other leafy greens, Parsley, Peas, Peppers, Squash, Sweet potatoes, Watermelon

Avoid the melon that has soft or black spots; spoilage may already be taking place.