War on waste
Colourful fruit and vegies are versatile and delicious - but they fade! Here's our tips on how to get the most out of your produce so you can reduce food waste and save money; from planning and storage to experimenting with the whole plant. Enjoy!
Plan your meals
Fresh fruit and vegies have a relatively short shelf life compared to other foods that sit happily in the pantry or can be frozen. So it makes sense to plan your meals around what needs to be used up! If this level of planning is not your bag, try starting with shopping a bit more consciously. If you can’t think of two dishes you’re going to make this week with an ingredient, choose something else! Learn more about meal planning (or get one ready made) over here.
Canned, dried and frozen
We’ve got a whole section of the website devoted to singing the praises of these pantry heroes over here. So we’ll just quickly mention that these pre-prepared and shelf-stable packs of goodness are great to have on hand for speedy dinners. And are way less likely to go off while you think of what to do with them!
Store it right
Different fruits and vegies need different conditions to stay their best for longer. We’ve got a detailed guide over here, but here’s a quick guide to common fruit and veg. Note: fruit and vegies don’t need to be stored in the fridge to be safe to eat, but it makes them last a lot longer!
Root-to-leaf cooking
Lots of us throw away perfectly good bits of fruit and vegies all the time! Here’s how to use the whole veg… root to leaf.
Rescue it!
If you spot some fruit or veg that’s past its peak, try these rescue remedies before sending it to the bin, compost or worm farm.