Fresh fruit and veg make up about 22% of consumer food waste, and summer’s temptations can often feel particularly bin-bound: Cucumbers go slimy and berries grow fuzzy seemingly overnight. But there’s plenty you can do to fend off food spoilage.
The main enemies are moisture and microbes, but a gas called ethylene that some produce emits also muddies matters. It can cause other ethylene-sensitive goods to spoil faster, so keeping those incompatible comestibles separated is vital—along with correct washing and storage habits.
Here’s a breakdown of how to extend the life of our most abundant summer produce:
