Sustainability in fruit & vegetables

Storing fruit and vegetables correctly

Sustainability in fruit & vegetables: to store fruit and vegetables correctly and extend their shelf life, it is important to observe a few basic principles. For example, the greens on radishes, carrots or turnips draw water from the vegetables and cause them to age more quickly. It should therefore be cut off before storage.

There are different storage methods for fruit and vegetables, depending on the variety. Some varieties should be stored in the fridge, while others are better kept at room temperature:

Refrigerator storage:

Vegetables: artichokes, leaf lettuce, cauliflower, broccoli, peas, cabbage, herbs (except basil), leeks, carrots, mushrooms, radishes, beetroot, celery, asparagus, spinach, sweetcorn

Fruit: apricots, pears, berries, cherries, kiwis, nectarines, peaches, apples

Store at room temperature:

Vegetables: aubergines, basil, cucumbers, potatoes, garlic, pumpkins, peppers, tomatoes, courgettes

Fruit: pineapple, bananas

Another important aspect of storing fruit and vegetables is the distinction between post-ripening and non-post-ripening fruit. Post-ripening varieties, such as apples, apricots, bananas, pears, blueberries and watermelons, release the plant hormone responsible for this into the environment. Ripening and non-ripening fruit should therefore be stored separately.

Sustainability and consumer behaviour

Germany heavily overutilises the resources available in its own country. With an ecological footprint of 4.7 global hectares per citizen, the German population consumes three times the natural resources available according to sustainability criteria. This emphasises the urgency of rethinking our consumption habits and paying more attention to sustainability.

Ecolabels such as the “Blue Angel” help consumers to recognise sustainable products. These labels are decisive steps towards greater sustainability in everyday life, as they indicate whether a product has been manufactured in an environmentally friendly way or consumes little energy or emits few greenhouse gases.

As incorrect storage and impulse purchases lead to large amounts of food waste, weekly plans can help you to only buy what you actually need in the near future. Once you get home, you should use a few tricks to preserve your food for longer and thus contribute to sustainability. A downloadable seasonal fruit and vegetable sustainability calendar will help you recognize the best times to buy fruit and vegetables, and thus shop and consume more sustainably.