Food wastage is a huge problem. Particularly in first world countries. It causes billions of dollars of waste every year. This is bad for the consumer, it’s bad for the environment and it’s bad for the hungry out there.
Unfortunately, this post is not about feeding the hungry. I mean, I’m good, but not that good! However, today we are going to go through food storage guidelines. Where exactly you should store your products. Is it in the fridge, freezer, pantry or out on the side? With the help of this amazing infographic from selfstoragefinders.com we will be able to save you money, reduce your footprint and even show you how to regrow some foods you thought were a lost cause.
Below you can find my top five tips but keep on scrolling to find the rest.
Food Storage Guidelines – Save Money, Eat Well
- Spring Onions, Leeks, Scallions and Fennel can all be re-grown easily. All you need to do is make sure the roots are in water and watch them go.
- Puree Avocados, add a little drop of lemon juice and place in the freezer. They will last for up to 6 months.
- Potatoes, Garlic and Onions all need to be kept in a dark cool space. Stop leaving them in the fridge!
- Sauces, pickles, jams and relishes should be kept in the door of the fridge. This is the warmest area of the fridge so the best preserved and most hardy products go there.
- Tomatoes should be stored on the side. This one got me. I always put tomatoes in the fridge.
