Waste-Less Tips for Storing Produce

 

What category of food do you end up throwing out the most? If it’s produce, you’re definitely not alone. The average household ends up throwing out 22 percent of all the fresh fruits and vegetables they buy—that’s more than two of every ten strawberries! If you want to ensure you’ll eat all that healthy produce before it goes bad, it helps to know how long it will last and where to store it for maximum shelf life. To help, Sustainable America created the handy produce storage cheat sheet below that you can print, hang on your fridge, and consult when you’re unpacking your groceries. First, a few general tips:

 

  • Most fruits ripen best at room temperature. Once ripe, store fruit in the refrigerator in a plastic bag according to the times in the chart. 
  • Berries, cherries, grapes, and figs need to be refrigerated immediately. Discard any moldy berries before

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Sustainability Matters: August 28, 2015

 

 

Despite the drought, California winemakers have continued to prosper and think outside of the box. [NYT]

 

Massachusetts stays one step ahead: a new ballot measure could require cage-free eggs, pork, and veal. [MF]

 

Sweden’s ocean ambassador insists that putting a price on natural capital could be the key to conservation. [Grist]

 

High-quality and low-carbon: food waste and beef fat can be used as renewable jet fuel. [... Read more >

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Waste-Less Recipe: Dan Barber's Root Vegetable Peel Chips

 

Our latest mantra: think before you toss! Chances are you can stretch your market haul into many more meals by just reimagining items you’d normally chuck in the trash (or, for bonus points, compost). Here, multiple JBF Award winner Dan Barber of New York City's acclaimed Blue Hill recommends turning oft-discarded peels from root vegetables (anything you have on hand will work, such as carrots, turnips, or parsnips) into crunchy, addictive chips. This simple, delicious recipe makes creative use of a kitchen staple you’re most likely already buying, and in turn, does wonders for your wallet—and the environment.... Read more >

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Root to Flower: Cooking with the Whole Vegetable

 

With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.

 

Justin Yu opened Houston's Oxheart in 2012 with a focus on the bounty of the Gulf Coast. His approach creates luxury from what may seem like unremarkable ingredients, lending them new weight through clean and focused cooking. "It just takes a little extra thought to figure out how to make vegetable skins, stalks, or roots taste good," he says.

 ... Read more >

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Video: Waste Less, Enjoy More

 

 

A recent report highlighted a staggering statistic: 40% of food in America is discarded. All of this uneaten food ends up rotting in landfills and increasing greenhouses gases. Our friends at Sustainable America created this video that demonstrates the magnitude of food waste in the United States. Watch the video, learn what different meals reveal about food waste, and take their interactive quiz to determine your own steps in this effort. And if you get inspired, you can even take action.

 

For more information, visit ... Read more >

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What We're Reading: August 25, 2015

 

Ensure your heirloom tomatoes retain their peak flavor with this quick and easy tip. [Food52

 

A grocery store in Germany has completely eliminated packaging, asking customers to bring their own containers to help fight waste. [Curbed

 

Meet the humble buckle: a dessert designed to adapt for any season. [NYT

 

Researchers are working on “smart caps” for milk cartons, which would be able to warn drinkers of the presence of sour bacteria. [... Read more >

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Waste-Less Recipe: Amanda Cohen's Beet Greens Pesto

 

Our latest mantra: think before you toss! Chances are you can stretch your market haul into many more meals by just reimagining items you’d normally chuck in the trash (or, for bonus points, compost). Here, vegetable maven Amanda Cohen of New York City's acclaimed Dirt Candy recommends combining the oft-discarded beet greens (rich in vitamins A, C, and folate) and addictive pistachios into a rich, vibrant pesto. This simple, delicious recipe makes creative use of a kitchen staple you’re probably already buying, and in turn, does wonders for your wallet—and the environment.

 

Get the recipe.

 

We're focusing on solutions to fight food waste all... Read more >

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Stems and Shells: Cooking with the Whole Vegetable

 

With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.

 

Aki Kamozawa and Alex Talbot are the married brains behind Ideas in Food, a combination blog, workshop, consulting firm, and all-around culinary brain trust that serves as a point of inspiration for many professional chefs. Their approach involves taking a second look as a starting point and seeing what others take for granted as an opportunity to explore new avenues in the kitchen. Can we do it better? Can we create... Read more >

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Test Your Eat-Q: Food Waste

Reduce, reuse, and recycle your conservation knowledge with this food waste quiz!

 

 

 

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We're focusing on solutions to fight food waste all month long! Get the full coverage here​​

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The Bookshelf: Dan Barber's "The Third Plate"

 

This past spring JBF Award winner Dan Barber took the nose-to-tail and root-to-stalk philosophy a step further by transforming his acclaimed Blue Hill restaurant into the high-profile pop-up, wastED. The monthlong project tackled the food waste problem head-on, featuring dishes like monkfish wings and kale-rib stew. Barber credits his inspiration for the concept to the research he did for The Third Plate, which details his vision for the future of food, and won the medallion for Writing and Literature at our JBF Book, Broadcast, and Journalism Awards this year. Below, Barber digs into how our cultural history shapes our view of food, why wastED was so successful, and what chefs are doing to combat waste in the kitchen and on the table. 

 

JBF: In The Third Plate, you characterize America’s cultural conception of food as being based on everlasting... Read more >

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