Organize Your Produce, Save $1000's of Dollars
Living Healthy, Sustainable Produce Storage Tips
We all know the disappointment of throwing away the $7.99 head of cauliflower you bought last week at Whole Foods. Or the bag of healthy greens that are now moist and brown when you were convinced you planned to pack lunch this week — before the newest episode on Netflix ruined #MealPrepSunday. If only our farmer’s market aspirations persisted beyond the weekend.
Earlier this year, I started composting. I thought I would take out the bin every week or two, but I noticed that every few days, the bin was filled. I was shocked at how often it was filled with uneaten produce.
Here I was, being self-righteous, rounding up at the grocery store to support the local “Feed the Children” and coming back home merely to throw out 40% of my fresh produce.I looked into the mirror and realized I was a produce hoarder. I picked up produce at all the grocery stores and farmer’s markets to discard quickly and couldn't stop. It was unfulfilling, extremely wasteful, and it was time to make a change.
I researched why produce goes bad in the first place:
Several factors contribute to the spoilage of fresh produce, including bacterial growth, oxidation, and ethylene gas buildup. Bacteria and mold thrive in moist environments, speeding up decay, while oxidation occurs when produce is exposed to air, leading to discoloration and a breakdown of nutrients. Ethylene gas, a natural plant hormone, accelerates ripening and can lead to premature spoilage when produce is stored improperly.
TLDR — Like living creatures (chickens, etc.) that need feed and interact with the environment, my produce was also!
With proper temperature, using airtight containers, temperature, and managing ethylene gas can fix the issue.
The information I found out was EXTENSIVE, so I’ve only included the beginner-level hacks below that led to the most success for input.
Why Produce Goes Bad
One key contributor to produce spoilage is ethylene gas. Ethylene is a natural plant hormone many fruits and vegetables produce as they ripen. While it serves a valuable purpose in nature, triggering crop ripening, it doesn’t work well in your refrigerator.
High ethylene producers — such as apples, bananas, and avocados — release this gas in larger quantities, which speeds up ripening. On the other hand, ethylene-sensitive produce like leafy greens, strawberries, and carrots can quickly spoil when exposed to even small amounts of ethylene.
Fix Ethylene Levels to Prolong Freshness
There are several things you can do, but the biggest two things I did to change my produce game was:
- Separate Glass Storage Containers: Keep high-ethylene emitters like apples and bananas separate from ethylene-sensitive produce such as leafy greens and berries. Storing them in different fridge compartments or containers can prevent premature ripening and spoilage.
- Use Ethylene Absorbers: Ethylene absorbers, made from materials such as activated charcoal, zeolite clay, or alumina, can be placed in your refrigerator’s crisper drawer or in containers to neutralize the gas and slow down the ripening process.
Make sure you have the basics down:
- Proper Ventilation: Good airflow in your fridge reduces ethylene buildup, and storing produce in containers with ventilation, like mason jars with breathable lids, helps extend shelf life.
- Temperature Control: Store produce at the right temperature to slow ripening. Cooler temperatures, such as those in the refrigerator, reduce ethylene production and bacterial growth, keeping produce fresher for longer.
Fruits and vegetables need a Guide:
- Lettuce and Leafy Greens: Store in a glass container with a damp cotton cloth. This method keeps them hydrated without becoming soggy, extending their shelf life to 1–2 weeks.
- Carrots and Beets: Store these root vegetables in sealed glass containers with an ethylene absorber to extend their freshness for up to 3–4 weeks.
- Apples: They can be stored in the crisper drawer or in a ventilated container to maintain their firmness and freshness for 4–6 weeks.
- Strawberries and Blueberries: Store in a glass container lined with cheesecloth and include an ethylene absorber to maintain their freshness for up to 1–2 weeks.
Fall Harvest Tips
As we approach fall (i.e Root Vegetable Season) this is even more important. Not everything goes in the refrigerator. Potatoes, onions, garlic, and bananas are best stored at room temperature in a well-ventilated space, away from direct sunlight — NOT in the refrigerator.
Natural materials like burlap or wicker baskets are great for keeping airflow steady, which prevents moisture buildup and spoilage. For example, storing potatoes and onions in a dark, cool, and ventilated area can keep them fresh for months.
Final Thoughts
Looking back at the changes I made to become a Produce Expert vs. Product Slut using these tips, I not only saved over $1,000 but I am most proud of the impact. I've linked up a few favorite products below to get started.
Hack #1: Ethylene Absorber
Solution: The Tribalist Magical Produce Extender (set of 4 for $35)
Double your produce’s lifespan with our refrigerator jars that replace your traditional baking soda options.
Regulate humidity levels, preventing condensation that can speed up produce decay. Reusable and easy to recharge, our jars are made from activated charcoal to offer a sustainable solution to moisture control.
Hack #2: Air-tight, Glass Storage
RECOMMENDED: Pyrex Glass Storage Containers
Description: Durable SQUARE (not circle, for stoarge optimization) glass containers with airtight lids for storing various produce. It can be used for produce but better suited for leftovers and to transfer take-out food into.
Link: Assorted Size of Storage Containers
Link: Replacement Lids
Anchor Hocking Glass Food Storage Containers
Description: Similar to Pyrex containers. Glass containers with snap-on lids ideal for maintaining freshness.
Mason Jars
- Ball Regular Mouth Mason Jars (16 oz): Versatile mason jars for storing herbs and produce with a tight seal.
- Wide Mouth Mason Jars (32 oz) or (64 oz): Larger mason jars for storing bulkier produce and herbs.