Love Food Hate Waste

According to the CRD's 2022 Solid Waste Stream Composition Study, avoidable food waste such as wilted lettuce, stale bread and meat leftovers made up 63% of all organics sent to the landfill.

It's a Labour of Love

Did you know that fruit and vegetables make up 45% of the food thrown out in Canadian homes? It takes a lot of dedication, hard work and resources for farmers to grow the produce we buy, so together, let's make every bite count to reduce food waste.

Here are some tips and tricks from Love Food Hate Waste Canada to keep commonly wasted produce fresher for longer.

Apples: Apples are versatile, but they can get a bit mushy if stored incorrectly. The best place for your apples? The fridge, especially in a low humidity drawer. And if you ended up with more apples thank you can eat, don't worry, you can freeze them too. Slice them up and freeze them after dipping them in lemon water to prevent browning, and voilà! These frozen apple slices are perfect for sauces or to whip up a scrumptious apple crumble or pie filling for the holidays.

Blueberries: The fridge is the best place to store berries. Remove any mouldy or damaged berries before storing in their original packaging on the top shelf of the fridge to help reduce the chance of moisture and mould growth. Squishy berries make a great smoothie – simply blend with yogurt, milk or fruit juice. Or use them in jams, baking or desserts like a crisp or crumble. Frozen whole berries are also a refreshing addition to summertime beverages.

Lettuce: Store all varieties of lettuce in the fridge in their original packaging or loosely wrapped in a damp cloth inside a loosely tied bag. For longer lasting lettuce, choose whole lettuce instead of lettuce in a bag or clam shell. Lettuce gone a bit limp? Soak individual leaves in a bowl of cold water in the fridge – they’ll soon perk up.

Tomatoes: The fridge is the best place to store fully ripe tomatoes. If they’re not fully ripe keep them on the counter for a few days, then transfer them to the fridge. And if you happen to have more tomatoes than you can handle, freezing them is the best option. Give them a good wash, pat them dry, slice them up, and into the freezer they go. Frozen tomatoes make a fantastic substitute for canned ones and work wonders in soups, curries, or casseroles. 

Potatoes: Potatoes are a pantry must-have, but they tend to sprout if not stored properly. To extend their shelf life, keep them in a cool, dark, and well-ventilated spot. If you find yourself with more potatoes than you can peel, consider freezing them. Boil them, mash them, and store them in the freezer. These frozen mashed potatoes will be your secret weapon for quick shepherd's pies later.

Proper storage, using the A-Z Food Storage Guide, goes a long way to making your produce stay fresher for longer. For recipe ideas, check out the recipe collection or get creative with the "5 Ways With" page. For more tips on how to reduce food waste check out Love Food Hate Waste Canada.