You've stocked up on the makings of a few great salads: lettuce, peppers, onions, and more. But between shuttling the kids around and running errands, you've pushed the vegetables to the back of your mind -- and to the far corners of the fridge. A week later, you come across your wilted lettuce and moldy tomatoes, and you throw them out.
That's not an uncommon scene. According to a recent study by the University of Arizona, 1.28 pounds of food (a third of which is vegetables) gets tossed out of the average household per day. And a previous government study found that the typical household in the U.S. wastes an average of $300 per year letting 150 pounds of fruits and vegetables spoil.
To avoid such waste -- and to lead a healthier lifestyle -- plan your meals in advance. Spend a few minutes each morning deciding what you'll eat for the rest of the day. And when you shop, think about what you can use for the week. (Don't load up on too much perishable produce if you're planning to dine out or leave town for a few days.)
Some planning and storage tips:
- Don't wash berries when you get them -- they'll spoil quicker. Instead, rinse them just before eating.
- Choose produce with a long shelf life, such as citrus fruits, apples, or bags of lettuce with an expiration date. And use up your less stable fruits and veggies first.
- Store vegetables in the refrigerator crisper drawer; your bag of baby carrots should be tightly sealed and packaged in an extra zipper bag for good measure. Tomatoes should be kept on the counter (not in the refrigerator)