Goodbye winter squash; hello apricots, asparagus, and strawberries! Given that fresh flora makes up more than 35% of food waste—and that many of the season’s delicious offerings are more delicate than their cold-weather counterparts—we’re persisting in our mission to help you fend off spoilage.
Moisture and microbes are the big baddies here. Plus there’s also ethylene, a gas that some fruit and veg give off and others are sensitive to—causing them to go from ripe to rotten before you can say “slimy scallions.” That’s why it’s best to keep the emitters away from the producers, which, yes, can get complicated.
The good news is that we’ve broken it all down for you in one chart: what to separate, when to wash, how to store, and everything else you need to know to keep good grub out of the bin.
