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43% of wasted food in the United States comes from households.
Together we can all waste less food.
Keep sliced apples from browning by brushing with or dipping them in lemon juice. You can also put the slices back together and secure with a rubber band, making sure the sides aren't exposed to air.
Bring limp carrots back to life by placing them in ice water until crisp. Better yet, store carrots in water in the fridge to keep them crisp. Change the water regularly and trim off the tops first, if necessary.
To keep basil full and fresh, trim the stems and place them in a jar with 1-2 inches of water, just like cut flowers. Store them on the counter and away from direct sunlight.
Tomatoes on the vine
Keep tomatoes tasty by storing them on the counter, vine side down. Transfer them to the refrigerator when fully ripe.
Trim the ends of asparagus and place them in a jar or glass with 1-2 inches of water, just like fresh cut flowers. Keep them in the refrigerator.
For the tastiest pears, keep them in single layer on the counter until fully ripe, then, transfer them to the refrigerator to extend shelf life.
To keep herbs like parsley and cilantro fresh for up to two weeks, place them in a jar with 1-2 inches of water and cover with a plastic bag.
Remove any crushed or spoiled berries, then loosely store them in a sealed container with paper towel on the bottom.
To keep bananas from browning quickly, break up the bunch and separate. Don’t store bananas with apples, which speed up ripening.
Store potatoes in a cool, dark place at room temperature. Keep away from onions and add an apple to avoid early sprouting.
To keep from drying out, store all types of bread in a breadbox, not the refrigerator.
Woody or hardy herbs like rosemary, thyme, sage, and chives, should be arranged lengthwise on a damp paper towel, rolled up, and then sealed in a plastic bag. Store in the refrigerator.
Roll unwashed lettuce in a dry towel, then store in a sealed bag in the refrigerator.
Refrigerate oranges and other citrus in a bag for up to 3 weeks.
Allow green, unripe avocados to ripen on the counter, then transfer to the refrigerator. Once cut, keep the pit in and rub with lemon or oil to reduce browning.
Store apples up to 7 days on the counter, then move them to the refrigerator. Keep them away from bananas and avocados as they speed ripening.