When I was growing up, I understood that fruits and vegetables were stored in the refrigerator. As I slowly transitioned to being an adult, I realized that my assumptions were pretty wrong.
Living a more zero waste lifestyle makes you more conscientious and aware of your choices as a consumer. Not buying excessive food and buying a reasonable amount of perishable foods so that extra trash isn’t produced is also a part of the lifestyle. I had to learn that even as I continued on this journey. This meant that I had to really understand how certain fruits and vegetables ripened and why. There are a lot of articles and diagrams for how to store vegetables and fruit, but I thought I would draw up my own diagrams and create my own chart (which you can download here, Store Vegetables and Fruit Without Plastic Bags)
It’s amazing what you realize you don’t have to store in your refrigerator and how much room that frees up is also a gift in itself. There are a lot of ways to store vegetables and fruit, which will keep them from ripening too soon.
I organized my chart by color coding them with the different ways you would have to store the produce. The images below illustrate how to store the produce listed in the chart.
- Yellow = Open Container in a location
- Orange = Open container with shallow water on countertop
- Green = Airtight/Open container in Refrigerator
- Dark Blue = Dry/Damp towel in Refrigerator
- Red = Open Container in a location
- Light Blue = Open container with shallow water on countertop
- Pink = Airtight/Open container in Refrigerator
- Violet = Dry/Damp towel in Refrigerator
Download my chart in PDF format here, Store Vegetables and Fruit Without Plastic Bags.
I hope this post gives some helpful ideas as to how you can store your vegetables and fruit without plastic. I certainly have used it and it works great. It’s a lot less work in my own life to organize my refrigerator this way, so Happy Grocery and Produce Storing!
Earth Day is an annual event, celebrated on April 22, on which day events worldwide are held to demonstrate support for environmental protection. It was first celebrated in 1970, and is now coordinated globally by the Earth Day Network and celebrated in more than 193 countries each year.
On Earth Day 2016, the landmark Paris Agreement is scheduled to be signed by the United States, China, and some 120 other countries. This signing satisfies a key requirement for the entry into force of the historic draft climate protection treaty adopted by consensus of the 195 nations present at the 2015 United Nations Climate Change Conference in Paris.
In 1969 at a UNESCO Conference in San Francisco, peace activist John McConnell proposed a day to honor the Earth and the concept of peace, to first be celebrated on March 21, 1970, the first day of spring in the northern hemisphere. This day of nature’s equipoise was later sanctioned in a proclamation written by McConnell and signed by Secretary General U Thant at the United Nations. A month later a separate Earth Day was founded by United States Senator Gaylord Nelson as an environmental teach-in first held on April 22, 1970. Nelson was later awarded the Presidential Medal of Freedom award in recognition of his work. While this April 22 Earth Day was focused on the United States, an organization launched by Denis Hayes, who was the original national coordinator in 1970, took it international in 1990 and organized events in 141 nations. Numerous communities celebrate Earth Week, an entire week of activities focused on the environmental issues that the world faces.
Create your own act of green here, Create Your Own Act of Green. You can:
- Write letters to the President about climate change.
- Give up smoking
- Plant trees
- Give up plastic bags
- Reduce eating meat
- Carpool, bike, or take transit more than normal this week
- Have a conversation with a close friend about what they do to green their day-to-day life
- Organize a beach clean up
- Challenge yourself to recycle more or produce less trash
- Install the Nest thermostat you have been putting off at home
- Switch your home (and office breakroom) cleaning products to eco-friendly across the board and use micro-fiber cloths and mop heads
- Go digital – especially more virtual meetings at your business
- Use less paper towels or no more paper towels at all
You can choose to reduce your carbon footprint, give up certain habits that contribute to greenhouse gases or even start with a small herb garden. This day is to remind all of us that we have one Earth, and we must care for it before we destroy it any further. I’ve been a member of the Surfrider Foundation for many years and I follow many wildlife conservation organizations on Twitter. You can find these organizations on Twitter, Facebook and even Instagram. There are many organizations out there that help protect the environment and protect wildlife habitats. Please consider joining one or contributing to one.
Earth Day Network
United States Environmental Protection Agency- Earth Day
After reading a few articles about certain vegetables that can regrow on their own, I had to try it. I found a few articles that referred to this unique set of vegetables like this article 13 Vegetables That You Can Regrow Again And Again.
I decided to try to regrow green onions, carrot and celery. The green onions started to regrow almost immediately and the celery root started to regrow after about a week. The carrots took the longest to sprout leaves, which was about the three week mark.
The process was so simple. I did exactly what the article said, cutting off the celery and green onions about 3 inches before the root base. I cut the carrot bases off about half an inch from the base. That might have been a little too close, because the carrots took the longest to regrow. I changed the water out weekly, which I used to water my other plants. After about two weeks, the celery pretty much finished re-growing. It gave me a about five inches of new celery to consume, but not more than that. The green onions did keep regrowing though. I would cut off the stems about where I had cut them off before and they would regrow right back. And it’s still re-growing!
I moved my carrots to my garden, so we’ll see how those turn out. This was a cool experiment, and I encourage anyone to try it. Be patient with your vegetables, and change out the water weekly. I started this process about two months ago, so this post took awhile to put together. I still eat my green onions from my experiment, and I add it into my salads each Sunday when I meal prep for the week. It’s simple and I don’t need that much to eat, I just gather what I need for the week, and by the next week, my green onions are back!
There’s probably a more efficient way to grow these and I’m probably missing a few key ingredients to make my green onions even tastier, but this is a great first step in this process. This experiment does make me want to create my own aquaponic system now.
Storing fruits and vegetables can be tricky if you have too much and if they’re stored incorrectly, the speed of ripening can speed up unnecessarily. It’s one lesson I had to take time out to understand when I lived on my own.
As some fruits and vegetables ripen, they release ethylene, a gas that can cause other produce to become spotted, soft, or mealy. To prevent this, keep ethylene-sensitive fruits and vegetables separate from varieties that emit the gas.
A Few General Guidelines
- Do Not Store Fruits and Vegetables Together. Fruits that give off high levels of ethylene (the ripening agent) can prematurely ripen and spoil surrounding vegetables. (Think of the “one bad apple” adage.)
- For Vegetables: Before storing, remove ties and rubber bands and trim any leafy ends. Leave an inch to keep the vegetable from drying out. Make sure the bag you store the veggies in has some holes punctured to allow for good air flow. Pack vegetables loosely in the refrigerator. The closer they are, the quicker they will rot. Leafy greens can be washed before storing by soaking them in a sink full of water, while soft herbs and mushrooms should not be washed until right before they are used.
- For Fruits: Non-cherry stone fruits, avocados, tomatoes, mangoes, melons, apples, and pears will continue to ripen if left sitting out on a countertop, while items like bell peppers, grapes, all citrus, and berries will only deteriorate and should be refrigerated. Bananas in particular ripen very quickly, and will also speed the ripening of any nearby fruits.
Ethylene Producing Fruits
Ethylene Sensitive Fruits:
•Lettuce and other greens
Try to keep the ethylene producing fruits separated from one another and make sure the ethylene sensitive fruits are kept in a separate section too. You can find storage tips and a more extensive list of how to store vegetables and fruits without plastic from Washington’s Green Grocer. The list originated from the Berkley Farmer’s Market, and you can download their PDF of How To: Store Fruits and Vegetables and keep it for reference. There are still many different methods of storing fruits and vegetables, depending on how and if you prepare them before storing. I think this is a very helpful reference for those wondering how to go about eliminating it from fruit and vegetable storage.