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financing education: opportunities for global action

Posted at November 7, 2020

Fresh fruit and vegetables? What does it take to live a waste-free life? But if, like most people, you buy lots of produce at one go, you may find this information helpful. It’s on my to-do list. If you don’t have a cool spot for storage, in the refrigerator peppers will last for a few days. Meatloaf with Spinach and Freekah. Fresh produce from local farmers are less likely to be stored in plastic bags and containers, and it's pretty convenient to bring your own bags when you're walking from home (if you're lucky enough to have one close by). Luckily, since I love them, I can grow bananas. Press J to jump to the feed. Sweet potatoes. Because the food was picked so early, it has little flavor. It works so well. Thank you for your insight and the awesome sharing you’re doing here. And they aren’t inexpensive either! I would like to contribute my trick for keeping tender herbs fresh A REALLY LONG TIME. I do something similar to this, but I bought reusable paper towels on Etsy! Summer squash (such as zucchini). collapse. Confused? Store beets, carrots, parsnips, rutabaga and turnips at cold temperatures in the refrigerator. Forget everything you know about pesto. Don’t let that fresh spinach in your crisper go to waste! Use up these delicate fungi soon after purchase. Tara DiPippa. If you follow the first and second rule of food-waste prevention, you don’t need to worry too much about ethylene gas because you eat your food before it starts to spoil. Lovely article – so important! Before I get into individual types of produce, here are some general rules. Mushrooms. Broccoli perishes quickly. Social Sharing Thank you for putting this together! What we sell How to Shop Coffee Franchising News Recipes Page August 15, 2019. We don’t live in a perfect world, so shop and store according to your needs. I wonder if my brother knows these facts about ethylene. Store in the refrigerator for up to a week in a cloth produce bag. So useful – have sent this to myself as an aide-memoire. So if you store your produce differently or have some tips you’d like to share, I would love to hear them (as I believe would my readers). See more ideas about zero waste, waste, zero waste living. I find that when I use glass containers or jars, they generally end up being incredibly difficult to get back open once they’ve been in the freezer for a day. Radishes. Not so much. I’m going to try this refrigerator trick when strawberry season rolls back around. hugs from washington state! ~ Anne Marie. Cut down on waste in the kitchen with these 8 simple tips. This allows agribusinesses to ship said tomatoes and bananas very long distances. Because the food was picked so early, it has little flavor. Thank you for these ideas! Store them in the same now-damp but not wet cloth produce bag. Tara … Hi world! Pomegranates. Carrots. I haven’t read this post in full yet but I am already immensely impressed and wanted to thank you immediately for the wonderful service you provide and for your dedication to the cause and to all of us who are striving and who can still do better. Parsley lasts a month. This fall there will be another shopping option for people trying to live a zero-waste lifestyle on P.E.I. Store at room temperature. Don’t wash them until you’re ready to eat them. The first rule of food waste is: you do not buy too much food. I am a bot, and this action was performed automatically. With her help, I've created a condensed version for you that includes her input, below. Some day maybe I’ll have a farm and will learn how to do it. I have had incredibly good luck storing fresh herbs like parsley and cilantro. That sounds so convenient! Press question mark to learn the rest of the keyboard shortcuts. I used some in smoothies and a Thai coconut curry soup. So many leafy greens now come in big plastic clam shells (we’re looking at you, baby spinach), and these containers are big offenders when it comes to zero waste grocery shopping. I think I heard about this from Beth Terry of My Plastic-Free Life. For this blog post, I experimented with celery. I tried the cloth bags briefly in the fridge but didn’t find they worked very well. You put it in boiling water/broth/etc and it provides iron. Thank you for your tip to keep ethylene producing food away from ethylene-sensitive food. That would be very handy to have in there. I do use a reusable plastic bag ( like a tiny shower cap) over the tops of the herbs. Basil. I swear by this too. Then I shake it up and put it in the fridge with the napkin on the top (so opposite of what I just described). Don’t store the broken or bruised ones-eat that day. It perked up after half a day or so and actually looked better than fresh new celery I had socked away in the refrigerator. Salads are one of the healthiest foods out there. Store them in a cloth produce bag in the refrigerator and use within a week. Melons do best at 50 degrees Fahrenheit, so store them in a cool area but not a cold refrigerator. I have found that if you buy a half flat of strawberries from the farmers market, you can store them for almost a week in the fridge using a 9×13 glass rectangle or larger container. This post is a bit Northern California-centric, as I live here and I’ve included mostly what I can buy locally. I do have a salad spinner I use before doing this though, and I also dab it with a towel too. In an ideal world—one in which you have time to shop a few times a week at a local farmer’s market that runs daily—you’d buy what you need and eat it at its peak of freshness, flavor and nutrition. (This post nearly sent me over the edge.) It seems I'm supposed to blanched it before freezing it but I've never had any issues with this method. When dryish, I put it on a cookie sheet and freeze it. Since I swapped out my paper towels a couple weeks back, I did this with a cloth napkin, and hopefully it will have the same result. From better meal planning to knowing what to do with leftovers, these ideas will help you minimize kitchen waste at home, and contribute to zero-waste systems in your community. Kiwis. Leeks. I freeze the ends of green beans, carrots, the tops of tomatoes, spinach stems. Follow this basic rule: separate fruit and vegetables and keep bananas away from everything. For optimum flavor, store most fruit and many vegetables at room temperature if you will consume them within one to three days. I use a lot of frozen fruits and veggies for smoothies and was wondering if you have any tips on means of storing those? It is important to store them properly so that they can last more. Where to store produce for optimal freshness. This works great for cilantro. Two big projects for /r/ZeroWaste have been commonly recommended - regular weekly/monthly challenges and getting more organized as a community to make political changes in the real world. So I thought I would post an update. As for that spinach I keep throwing out — store spinach in an airtight container with paper towels to absorb any moisture. This perishes quickly. Put the stems in a small jar filled with water in the fridge. Pastry is a food waste, Happy Buy Nothing Day! It’s so helpful to hear what other people do at home. My brother owns an orchard and he wants to switch his produce transport service. When it comes to dietary staples, some things are very easy to find without plastic or single-use packaging, and others, not so much. There are two choices for storage: 1. Ooooh, thanks for the tips. Use a light dish towel instead of a paper towel. 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