Shopping at the farmers market or grocery store, we always make sure to pick the freshest fruits and vegetables. In addition, we also stock up on basics like grains, pulses, herbs and spices. Meat, dairy and eggs are bought weekly or fortnightly. With all the efforts that go into careful picking and selection, invariably food tends to be wasted. We pick up a box of bright red, juicy strawberries and place them in the fridge. But by the time we find the perfect recipe to prepare them, they have gone bad! This is not only frustrating but leads to a lot of wastage. Storing produce correctly can go a long way in preventing wastage and getting the most out of fruits, vegetables and kitchen staples.

Whole wheat flour: Buying a sack of whole wheat grains, picking, sorting, cleaning and getting them ground at the nearest mill may be a thing of the past in some households. Buying readily packed flour off a supermarket shelf seems easier. However, whole wheat grains tend to get spoilt easily due to the oil from the outer covering. If you buy flour to store, try freezing it first for 2 days to kill any insect eggs. Then place in an airtight container in a cool, dry place away from sunlight.

Fruits and Vegetables: The vegetable crisper may seem like the ideal place to dump fruits and vegetables and not have to bother about them. But think again! Fruits like apples and bananas give out a gas when they ripen called ethylene. This tends to cause spoilage in vegetables. Instead, store fruits and vegetables in separate compartments or shelves. They need to be stored in perforated bags, especially if you are using a plastic bag. Cloth or brown paper bags are best. Leave space between bags of vegetables to allow for better air circulation= better cooling.

Root vegetables: Carrots, turnips, beetroot and radish can be stored at the bottom of the refrigerator since the temperature there is the coldest. The tops of these vegetables need to be removed to allow them to absorb and retain moisture. If you are using the tops, loosely wrap them in cloth and store them as you would store lettuce and green leafy vegetables.

Berries: Since they are soft and delicate, berries need to be bought fresh and eaten soon. They can be removed from their packaging and washed with a solution of 1-part vinegar to 3 parts water. After washing, they should be dried and placed in a perforated bag or glass container and placed in the fridge. Try and consume them within 2 days of purchase.

Mushrooms: We love the look of those milky white button mushrooms! But when kept in the fridge for too long, they become discoloured and slimy. To keep them fresh for longer. Remove from the plastic packaging box and wrap them in paper towels.

Honey: In cold weather, honey tends to crystallize and change colour. But before you throw the jar out, wait! Try scooping the honey you need into a microwavable container. Then, microwave in short bursts of 20-30 seconds and watch your honey become as good as new! You can also place your container in a double boiler and watch it melt and retain its original texture, colour and taste.

Milk: Store your milk in glass bottles. This helps keep milk colder as glass retains coolness for longer.

Potatoes: These hardy root vegetable, can be kept in a cool dark place. An interesting hack to keeping potatoes fresh and prevent them from sprouting, is to place an apple or two in the sack or storage container. The ethylene from the apple (which as we know spoils vegetables) here works the opposite way and will keep the potatoes from sprouting.

Bread: Avoid refrigerating bread, instead place it in a bread box- away from moisture and sunlight or wrap in a kitchen towel and place in a paper bag. After baking, bread goes through a process called retrogration. The starch molecules in bread dry out or crystallize, refrigerating speeds up the process and makes the bread hard and stale.

Eggs: Where do we normally store eggs? The answer seems obvious, if we are using a fridge, the little egg trays are always found at the inner door. While eggs do last longer in the fridge, keeping them in the door may not be your best bet. The door is subject to constant changes in temperature, which can make the eggs prone to faster spoilage. Instead, place them in their trays at the back of the fridge, since the temperature here is more consistent.

Meat: Meat is best bought fresh and eaten fresh. However, if you do need to store it, place in an airtight bag and press to remove any trapped air. Meat should be placed in the main compartment of the freezer.

Spices: These are best stored in glass airtight containers. Place a sticker on the container labelling the spice/ powder along with the expiry date.

Herbs: Fresh herbs can be tried together and their stems can be placed in a jar of water. Place a clear plastic bag over the herbs. This keeps them from wilting due to excess cold and helps ethylene gas to escape.

The United Nations Development Program states that up to 40% of food that India produces is wasted. This leads to a total waste of Rs. 50, 000 crore every year! It is time we stepped up and do our part to prevent unnecessary wastage. (1)

References:
1.    http://thecsrjournal.in/food-wastage-in-india-a-serious-concern/
With inputs from:
1.    https://www.ahs.com/home-matters/quick-tips/9-ways-to-keep-your-food-fresh-longer
2.    https://www.tescoliving.com/articles/8-neat-ways-to-keep-food-fresher-for-longer
3.    https://greatist.com/eat/ultimate-way-organize-your-fridge
4.    https://www.thebalance.com/how-to-keep-foods-fresh-longer-1388351
5.    http://www.self.com/story/genius-hacks-make-fresh-food-last-longer
6.    http://www.indiatimes.com/news/india/did-you-know-the-amount-of-food-india-wastes-annually-is-enough-to-feed-a-country-like-egypt-for-one-year-261825.html