(WXYZ) — We are all guilty of it – food going bad in the fridge. But there are some hacks you can do to have less waste and more to taste.
We’re teaming up with health coach and registered dietitian with Blue Cross Blue Shield, Grace Derocha, to learn how to curtail food waste, while helping you keep more bucks in your pocket.
First tip: Avoid premature spoiling.
Bananas, tomatoes and avocados produce ethylene gas which makes other fruits and veggies sitting around them like apples or potatoes ripen real fast. So instead, consider separating your ethylene producing veggies/fruits from your ethylene sensitive produce to stretch their shelf life.
Second tip: Re-purpose what you have.
If you do get an overly ripe tomato or carrot, get creative. Don't throw them away, just remove the unsightly ripened part and then work to re purpose them. Unsightly tomatoes can still make great chili or spaghetti sauce. Ripened avocados can work as a thickener for soups and smoothies. Ripened fruits make great smoothies and jams or jellies.
Third tip: Label your containers.
You can do a range of dates of when you put it in to when you should use it by. You can put the expiration date on and you can also just label it with what it is. Research shows clear containers are key, storing them at eye level so they stay in sight.
Fourth tip: Make sure the fridge is set between 35 and 40 degrees.
Any higher or lower and you risk the food spoiling.