Households throw away 1.96kg of food per day, on average, which is equivalent to eight meals per week, according to The Eco Experts.
Unsurprisingly, fresh produce, namely fruit and vegetables, are among the most common items wasted by Britons, and potatoes top the chart.
Data shared by WRAP revealed that a staggering 4,400,000 potatoes are thrown away, daily. Milk, carrots, ham and tomatoes make up the remaining items in the top five, but potatoes race ahead with 1,300,000 more wasted per day than the second worst culprit, milk, at 3,100,000.
With this in mind, Vlatka Lake, a storage expert at Space Station, has offered some tips on how to properly storeautumnal vegetables.
She revealed a clever hack that allows potato fans to stop spuds from rotting for weeks – even months.
Potatoes, whether homegrown or bought from the supermarket, need proper storage to prevent them from sprouting, softening, or even worse, becoming mouldy.
According to Vlatka, potatoes last the longest when stored in a cool, dry, dark place as exposure to light and moisture can cause them to rot. The same applies to other root vegetables like carrots and turnips. She said: “Storing them this way ensures they’ll be good for weeks, or possibly all winter long.”
Unlike many other vegetables, potatoes also need to be well-ventilated, so it’s best to avoid using airtight containers for spud storage.
This is contrary to other advice by the likes of Kate Hall, food expert and founder of The Full Freezer, who advocates for cold storage methods.
Speaking previously to Express.co.uk, Kate explained that fridge storage is now possible because of updated guidance issued on safe potato storage by the UK Food Standards Agency.
She elaborated: “Previously it was said we shouldn’t keep potatoes in the fridge as there were concerns that this could lead to extra sugars in the potatoes, which then turn to acrylamide when cooked – a substance that has been linked with the risk of developing cancer.”
Now, however, new research has deemed it safe to keep potatoes in the fridge. That said, it’s crucial to ward off moisture before putting spuds in the fridge, so avoid washing them beforehand and instead, brush off dirt with a dry cloth.
As for other autumn veggies, Vlatka suggested calling upon paper towels to soak up excess moisture. She suggested that spinach and kale should be washed and then wrapped in a paper towel to dry off to prevent premature moulding.
Vlatka issued a caution, saying: “If your spinach is not in an airtight container, you must make sure you don’t store it adjacent or near to ethylene-producing fruits and veg such as your broccoli and sprouts, as exposure to this gas will speed up the decaying process.”
For broccoli, the food storage expert noted that it also “emits and is extra sensitive to ethylene”. To extend its shelf life, she suggested wrapping it tightly in foil and placing it in the fridge, claiming: “The tin foil will help keep it fresh for up to a month.”
Lastly, for onions, garlic, and shallots, the expert recommended storage in a cool, dry, and well-ventilated area away from direct sunlight. She warned that moisture, light, and insufficient air circulation could lead to “mould and sprouting”.
