The Repurposing Life

Food Storage Best Practices

Approximately 40% of all food sold in the United States is wasted. The average household throws away $640 worth of food every year. Sending food to a landfill is not only bad for your wallet, but it’s harmful to the environment since rotting food releases methane, a powerful greenhouse gas (GHG).

The lockdown has seen many of us revert to shopping the way we used to, by making one weekly trip to the supermarket to stock up our fridges with fresh produce. As our cupboards brim with food, it can feel more difficult to keep track of what we have bought and what needs to be used up first. There are simple ways we can extend the shelf life of our ingredients.

Stop Food Waste Day

Every year on April 29th, the UK observes Stop Food Waste Day. To help raise awareness of food waste, and encourage households to reconsider the amount of produce they throw away. Food waste is central to key challenges facing the world today, including hunger and poverty, climate change and the sustainability of agriculture and oceans.

A large proportion of our food waste is the result of improper storage. Each food item has a shelf life, indicating the duration of time an item remains usable and fit for consumption. The shelf life is influenced greatly by the method in which an item is stored. For example, an uncut apple can stay fresh for 1-2 months if stored in the fridge, but only 2-4 weeks on the counter. Each food item has an ideal environment, and its freshness depends on factors including storage temperature, exposure to moisture, exposure to oxygen (air), and the container in which it is stored. Reducing food waste can be as simple as altering your food storage methods.

Why Proper Food Storage Matters

Here are some of the benefits of storing food well:

1. You reduce food waste, which saves money and is better for the environment.
2. Fruits and vegetables will stay fresh longer.
3. You can buy things in bulk or in season, which will save money. And you can use them over a longer period of time.
4. You can treat yourself with fruits and veggies at all times of the year.
5. You can eat well during a power outage or while camping, as many food storage techniques don’t require electricity.

Importance of Food Storage

Food storage extends how long a food remains edible and safe to eat. According to the Food and Drug Administration (FDA) in the United States, proper food storage can help maintain food quality by keeping a food’s flavors, colors, texture and nutrients intact.

Storing foods to extend their shelf life involves putting cooked and/or raw ingredients in appropriate containers and keeping them in optimal conditions that will prevent the food from growing harmful bacteria. This way the food will last longer, and be safely used in the future.

If you’re looking to reduce food waste in your home, knowing the basics of food storage definitely comes in handy. Keeping the food that you purchase fresh for as long as possible is important if you’re eating on a budget or whenever you’re in a situation in which you don’t have frequent access to grocery stores.

3 Strategies for Curbing Food Waste

As part of its “Go Further with Food” campaign, the Academy of Nutrition and Dietetics (AND) is encouraging consumers to store and use food in a way that will help it go further.

1. First Eat What You Have

To lower your grocery bill and reduce food waste, check inside your refrigerator before going to the grocery store. Avoid impulse buying and eat the foods already at home. Additionally, don’t buy more than you can realistically eat before it goes bad. Purchase produce and other fresh items frequently (several times a week) to avoid buying large quantities that may spoil. Unless you’re planning to freeze what you won’t eat right away.

2. Store It Properly

Knowing what you have, where you have it, and how to store it is undoubtedly the smartest way to reduce food waste. About 2/3 of household food waste is due to spoilage from not being consumed in time, according to a 2017 report by The Natural Resources Defense Council. If skins are edible, do not peel until ready to eat. Leaving the skin/peel on can help fruits and vegetables go further. Cutting just the tips off vegetables instead of a large amount can also keep waste to a minimum.

3. Plan Meals

Another way to reduce food waste is to plan meals and stick to the menu. Combine vegetables and meats that need to be eaten into soups, casseroles, or wraps. Freeze carefully any extras for later. At mealtimes, serve diners-especially children-only what they can eat and avoid piling their plates high. This way the food won’t have to be thrown away if they can’t clean their plates.

Three Types of Food

All food can be classified into one of three groups, which require different storage methods.

1. Perishable Foods

These include many raw fruits and vegetables as well as meat, dairy, and eggs. All cooked foods are perishable. To store these for any length of time, they need to be kept at refrigerated temperatures. If refrigerated, many perishable foods should be used within 3-7 days (fewer days for many animal products).

2. Semi-perishable Foods

Food that’s semi-perishable can either spoil quickly, or can have a long shelf life depending on how it’s stored. Flours, grains, dried fruits, and nuts are semi-perishable. If optimally stored and handled, like in a clean, vacuum-sealed bag or airtight container, semi-perishable foods may remain unspoiled for six months to a year. Frozen, some can last even longer.

3. Staple, Dry, or Non-perishable Foods

Dried beans, spices, and canned goods are all non-perishable. They won’t spoil unless improperly handled. However, even if stored under ideal conditions, they can start to lose quality over the long term.

Factors That Affect Shelf Life 

For perishable and semi-perishable foods, the general rule of thumb is that if you can’t use it promptly, it needs to be refrigerated or preserved. Here are the main factors that will impact a food’s shelf life during storage:

• The food itself (for example, strawberries can degrade in as little as a day, while potatoes can last for months when properly stored).
• The freshness and ripeness of the food when you obtain it. This depends on where it was grown, and how long it spent in transit. Even if you just bought it at a grocery store, it may have been harvested weeks ago.
• The length of time and the temperature at which it was stored before you bought it.
• The temperature of your food storage areas: like the refrigerator, freezer, countertop, pantry, or basement.
• The humidity level in your food storage areas (which can vary greatly depending on your geographical location)
• The type of storage container or packaging the food is stored in, such as glass, metal, compostable cling wrap, beeswax wraps, recycled foil, reusable silicone bags, or fabric.

A Few Methods of Food Storage

You can think of there being three main methods of food storage: short-term supply, long-term supply and clean water supply. A food will be stored differently depending on how long it’s meant to be stored.

Dry Storage Best Practices

Some foods can be stored safely at room temperature, like a pantry or cupboard, because they won’t spoil easily. With time you might notice that some ingredients experience changes in quality, color and flavor, however the food may remain safe to eat for a long time.

Most dried and canned food items have storage instructions on their packaging, while fresh produce may not always have any. When storing items in the pantry or cupboard, the key is organization and easy access. The ability to locate and visually inspect the items makes it easier to identify foods that need to be utilized right away.

• Remove produce from grocery bags and store in clear bins. Some produce needs air flow to increase shelf life.
• Make sure to store items in separate bins. Produce like apples give off ethylene gases that will shorten the life of other items nearby.
• Keep canned, packaged and freeze-dried foods away from moisture, oxygen and sunlight.
• The best way to prolong the freshness of food is to keep it stored in a cool, dry, dark place—somewhere that’s between 13-21 ℃ (55–70 ℉).
• Produce such as tomatoes, potatoes, lemons, limes and squashes should be stored in very cool, dry areas.
• Bread and baked goods will dry out in the refrigerator, but keeping them there will help prevent mold from growing.
• Be sure to label all items with their name and storage date.
• Depending on the time of year or season, you may need to change where you store food.
• Make sure all products are rotated through FIFO (first-in, first-out) practices.

Keep Things Airtight

Oxygen can shorten the shelf life of some of our foods. Dry pantry goods, like flour, nuts, dried fruit, spices, granola, and cereal as well as bread all last longer when kept away from oxygen. Store bread in a bread bin, bag, or tin and repurpose handy jars or containers for storing opened packages.

Look for storage containers that are airtight or have tight-fitting lids. Airtight food storage containers help keep oxygen and moisture from reaching foods like grains, beans, nuts, etc. Many people find that because glass food storage containers aren’t porous, they do the best job of keeping food fresh. Glass is also versatile because it can be used in the freezer, microwave, and dishwasher. Plus you can rest assure that they won’t cause any unsafe plastics to leach into your food. They can help you go plastic-free as well.

Depending on what you’re storing, other good options are reusable silicone bags that are food-grade and freezer-safe. Plastic and ceramic containers may allow air to get in more easily if used for long periods of time, plus they can also become stained. If you do use plastic, choose containers made specifically for storing food that are bisphenol-A (BPA) free. This way it won’t contain certain endocrine-disrupting chemicals. Before using any food storage container, make sure to properly clean it and allow it to dry completely.

Using Less (Or No) Plastic While Storing Food 

A lot of food storage systems out there rely on plastic, and even though you may be reusing these items multiple times, you’re still ultimately creating plastic waste. When possible, choose glass, ceramic, silicone, and stainless steel options as well as products designed to be reused. Dedicating a little time and initial investment to cutting plastic out of your life is a great idea to reduce your environmental footprint and save money over time.

Preserving Food by Pickling or Fermenting

Almost anything can be pickled. I would suggest pickling or fermenting vegetables that you are unable to use in time. Make pickles from vegetable excess or items ready for long life-quick use in the future such as cucumbers, carrots, cabbage, mushrooms, and cauliflower.

For a zero waste approach, don’t throw away old jars, keep them for pickling food products. You will be surprised how easy it is. The same pickling recipe or process can be used for any food stuff. Preserved in an airtight container, pickled foods can last months.

Refrigerated Storage Best Practices

Certain foods that are more perishable or not very shelf-stable need to be refrigerated. Refrigerated storage is vital to retain as much freshness and nutrients as possible in all meats, fish, dairy, and produce.  Each of these food items needs to be stored in a specific way to maintain quality and extend shelf life. A solid practice is to have the refrigerator divided up for each food category. This helps keep everything organized and avoids any potential cross contamination of foods.

The best way to store meat varies but the general rule of thumb is to keep meat, poultry, and seafood on the lowest shelf of the fridge where it’s coldest, and use it within a few days of purchase. If there is a chance of dripping, place it on a tray to reduce the risk of cross-contamination. If you don’t plan to cook it within two to three days, freeze it to preserve its freshness.

• The ideal refrigerated storage temperature is between 2-5 °C (35-41 °F).
• Similar to dry storage, keep produce in clear bins to help identify.
• Treat most herbs as you would cut flowers—snip the ends and keep them stem down in a container with water. Change the water daily.
• If you have to cut or trim any produce, refrigerate them as quickly as possible in a clear, airtight container.
• Dairy, meat, fish, and poultry should always be refrigerated inside packages, away from other foods.
• Store cooked meats over raw, and all raw meats on the bottom shelf.
• Be sure to label all items with their name and storage date.
• Be mindful of aged cheeses as their odor could taint other foods. Store them individually and away from other foods if possible.
• Keep cryovac items sealed until you really need them.
• Avoid cramming too many items on a shelf to help with air circulation and to maintain a constant, cool temperature.
• Chill hot items as soon as you see the steam stop, and then cover, label and date.

Some foods store best when left dry and unwashed. It’s best to wash produce under cold water (never use soap or bleach) just before preparing it, and not as soon as you bring it home. If you do prewash foods before storing them, make sure to let them dry or pat them dry with a clean towel.

An overflowing vegetable drawer is breeding ground for mold. It’s important to ensure food is stored in a clean, dry environment with plenty of space. Empty your vegetable drawer, give it a quick wipe (I repurpose my junk mail by adding a layer of newsprint to the bottom of the drawers, the paper absorbs moisture) and remove plastic packaging so your veggies don’t sweat inside them.

Make the Most of Leftovers

We are all guilty of cooking too much food now and then but rather than waste the extra, store leftovers to eat at a later date. Food made with leftovers can be delicious. For example, use leftover potatoes to make fishcakes or potato salad and excess bread for croutons or apple crumble.

Once cooked, meat, poultry, and seafood should be stored in airtight containers and used within 3-5 days. Tacos, sandwiches and salad are great ways to reinvent leftover meat.

Organize Your Fridge

The first step to storing food properly is an organized refrigerator. According to Consumer Reports, the ideal temperature of your fridge is around 3 ℃ (37 ℉), cold enough to keep your food chilled, but not so cold it freezes. Here is a quick overview on how to organize your fridge to keep food fresher longer. Keeping your fridge clutter-free is a step toward ensuring no food is wasted.

• “Eat me first” labels are an effective way to organize when to eat what’s in your fridge.
• Make sure all products are rotated through FIFO (first-in, first-out) practices.
• Try to leave enough space so that air can circulate to all parts of the fridge.
• If your fridge is looking full, prioritize the items that need to be chilled for safety reasons.
• Don’t mix fruit, vegetables and meat to avoid the risk of cross-contamination.

Understanding the Anatomy of Your Fridge

1. Lower shelves: meat and fish
2. Upper shelves: leftovers, drinks, and yoghurts
3. Low humidity drawers: green vegetables, carrots
4. High humidity drawers: fruit, herbs, mushrooms
5. Door: condiments

If you find your food is going off too quickly, it’s worth checking that your fridge is set to the right temperature. According to the Food Standards Agency (FSA), you should check that your fridge is cold enough using a fridge thermometer and not the dials that come with the fridge as these are not always correct. Use a refrigerator thermometer, especially if you tend to have a very crowded or old fridge. The FSA states that the coldest part of the fridge should be below 5 ℃ (41 ℉).

However, people should be wary of dialing down the temperature too much as this may freeze items at the back of the fridge. Read my post on food safety regarding the temperature danger zone for high-risk foods.

Frozen Storage Best Practices

Freezing food is one of the best solutions for items that cannot be utilized right away. People are often surprised by the number of foods they can freeze. Many of the same rules apply to freezing as well as dry or refrigerated storage. Proper wrapping, labeling, dating, and organization are the best ways to maintain food quality when stored long-term. A great way to maximize the space in your freezer is to use uniform size containers.

• Maintain your freezer temperature between -18 and -14 °C (-4 and 0 °F) to extend the length of storage.
• Freezer burn is preventable by vacuum-sealing or by minimizing the amount of air trapped within the packaging. Use containers (best: clear glass) to vacuum package your single item.
• Divide stock and soups food into individual portions that can be defrosted separately. Be sure to leave room in the container to allow for expansion of the product.
• Dairy products like butter, hard cheese (grate first), milk (give a hearty shake after thawing), and yogurt (give it a good stir after thawing) freeze well. Dairy products with at least 40% fat content freeze best. You can even freeze eggs (lightly beat and store in airtight container).
• Most animal proteins freeze very well, and can remain frozen for months if properly wrapped. Label them with the contents and the date of when you put them in the freezer.
• Most produce items freeze well, but depending on the item they may only be suitable for cooked dishes. Produce freezes best when it is ripe.
• Herbs can be frozen in water and used in cooked dishes after thawing.
• As in any type of storage, make sure you don’t overcrowd the freezer to help with air circulation.
• Make a list (and pin it on the door) of the items you store in your freezer, so that you don’t forget them.
• When you defrost, you’ll have to eat it within the next 24 hours. You can defrost your food using three different methods: microwave thawing, cold water thawing or refrigerator thawing.

Everything from herbs, bread, tomato sauces, meat, pasta, soups, and milk can be frozen to prolong their shelf life. The freezer acts as a pause button, meaning it extends the life of food, by preventing microorganisms from growing and slowing down the enzyme activity that causes food to spoil.

Freezing meat and fish is an important way to keep these large environmental footprint items from going to waste, and you can also freeze bread and pantry items to extend their shelf life. Find more freezer tips at Love Food Hate Waste.

When freezing meat and poultry (which you should do within three days of buying it), keep the food in its original packaging and also cover the packages with heavy-duty recycled foil, compostable cling wrap or freezer paper—or place the package inside a reusable silicone zip top freezer bag.

While it’s possible to safely keep most foods frozen for many months, this can affect their flavor, color and texture. Freeze your leftovers and the fresh items you know you won’t eat in the following days. Remember that once the food is thawed, you’ll need to cook it the same day. If you change your mind, remember you can only refreeze it once you’ve cooked it thoroughly first.

Master the Art of Batch Cooking

You can also create batch dishes that you can portion and defrost when needed. Wet foods like curries, stews, soups, and chili’s lend themselves really well to freezing. Freezing superfluous raw and cooked ingredients means you can use them in meals later on.

Ignore Expiration Dates

One of the best ways to reduce food waste is to stop relying on expiration dates. The use by date is the only date you need to pay attention to. It’s printed onto items like meat and fish that could be dangerous to eat after a certain time. The FDA tells us that dates on foods indicate when a product will be of best flavor or quality, and are not safety dates.

Instead, use your senses to tell when food is good to eat. Smell it, touch it, look at it, maybe have a little taste of it—while always erring on the side of caution, using our own common sense is a good way to reduce the food we toss.

A recent survey by environmental charity Hubbub showed that a growing number of us are paying less attention to expiration dates, with one in six people admitting to eating more out-of-date food than usual to make the contents of their fridge last longer. Here’s what different types of expiration dates on foods mean:

Sell By—used by stores so they know how long to keep the item on their shelves.

Best If Used By or Use By—tells you when the food will taste and appear the best, though it will still be safe to eat.

Freeze By—indicates when a product should be frozen to maintain peak quality.

In some cases, the food may spoil earlier than the expiration date-for example, if stored somewhere that’s too warm or too humid. Look for any changes in the color, smell or appearance of the food.

Sources:
Stop Food Waste Day: 10 ways to prolong the shelf life of food
https://www.independent.co.uk/life-style/food-and-drink/food-shelf-life-longer-expiry-date-best-freeze-fruit-vegetables-a9488446.html
May 1, 2020
Food Storage Tips to Help Extend Shelf Life – Dr. Axe
https://draxe.com/health/food-storage/
May 6, 2020
Storing food correctly is key to curbing waste, nutrition experts
https://www.consumeraffairs.com/news/storing-food-correctly-is-key-to-curbing-waste-nutrition-experts-say-012518.html
Jan 25, 2018
Food storage best practices: How to extend the life of your food
https://blog.leanpath.com/food-storage-best-practices
Apr 9, 2020