Food is the largest single source of waste in the United States. 20% of landfills are  comprised of wasted food alone. I’ve been asked questions like “Why is it important to limit the amount of food in a landfill? It just decomposes right?” Not exactly. When organic material isn’t given enough oxygen to naturally break down, it releases methane, a greenhouse gas, that deteriorates our ozone.

The food materials that get added to landfill isn’t the only waste; wasted food will take a toll on your bank account, much like throwing money straight in the garbage can.

Foods you find to be notorious for turning bad before you’ve had a chance to eat them can be kept healthy just by storing them differently.

Below are the most common fruit and veggies, and how to store them in your kitchen or pantry. These are guidelines, which you may need to tweak. In my north-facing kitchen, these are the best ways I’ve found to store fresh produce for making it last longer. 

• Asparagus: Store upright in the fridge, in a jar of water. Watch the water level so they always have at least an inch.
• Avocado: Store on the counter. Placing them near bananas or in a beer coozy will help ripen them, and covering a cut avocado with lemon juice in a storage container or in a beeswax wrap will prevent browning.
• Beets: Remove the green tops (they draw the moisture out of the vegetable) and store in the fridge. 
• Bell Peppers, Bok Choy, Broccoli: Store loose in the fridge or in a crisping drawer.
• Bread: Store in a bread bin, cotton bag or try a beeswax coated bag like these ones by ETEE.
  
• Brussel Sprouts: Store in a cloth bag in the fridge.
  
• Cabbage: Store in a damp towel or cloth bag and keep in the fridge.
• Garlic: Keep the bulb whole, ideally in a dark place but on the counter out of direct sunlight is fine. The closer to a window this is, the more garlic will sprout greens.
• Ginger: Keep on the counter if you use it regularly, otherwise freeze it. Freezing makes ginger easier to grate and peel. 
• Green Beans. Store them in a cotton bag in the fridge. 
• Herbs: Store upright in the fridge, in a jar of water. Watch the water level so they always have at least an inch but leaves of herbs are not submerged, only the stems.
• Lettuce: Wrap in a damp towel or cloth bag and keep in the fridge. After a week, remove the towel and replace it with a new one.
• Mushrooms: Store them in a paper or cloth bag in the fridge.
• Onions & Shallots, Pumpkins, and Squash: Store in a cool, dry spot out of the fridge. Keep onions away from other vegetables otherwise they speed up the decay. 
• Potatoes: Store in a cool, dry area. Inside a cubbord or dark pantry works best. 
• Tomatoes: Store at room temperature, away from other fruits to extend their lifespan. 
• Fruit: Store at room temperature. Some fruits last longer than others; apples and bananas are good for over a week while berries need to be eaten quickly or frozen. If you find any fruit is about to turn bad, chop it up and freeze it. Keep bananas away from other fruit as it will prevent them from spoiling. 
• Pantry Staples: Grains, flour, sugar, etc, should be kept in air-tight containers, either flip top jars or repurposed glass jars will do. Store them in a cool, dry place.