According to The Eco Experts, households discard an average of 1.96kg of food daily, equivalent to eight meals weekly. Predictably, fresh produce, particularly fruit and vegetables, ranks amongst the most frequently wasted items by Britons, with potatoes leading the list. Figures from WRAP disclosed that an astounding 4.4million potatoes are binned daily.
Milk, carrots, ham and tomatoes comprise the remaining top five items, though potatoes surge ahead with 1,300,000 more discarded per day than milk, the second-worst offender at 3.1million Given this situation, Vlatka Lake, a storage specialist at Space Station, has provided guidance on correctly storing autumnal vegetables. She disclosed an ingenious trick enabling potato enthusiasts to prevent spuds from deteriorating for weeks – potentially months.
Potatoes, whether home-cultivated or purchased from shops, require appropriate storage to avoid sprouting, softening, or worse still, developing mould.
According to Vlatka, potatoes endure longest when kept in a cool, dry, dark location, as light and moisture exposure can trigger decay.
The identical principle applies to other root vegetables such as carrots and turnips.
She explained: “Storing them this way ensures they’ll be good for weeks, or possibly all winter long.”
Unlike numerous other vegetables, potatoes also require adequate ventilation, making it advisable to eschew airtight containers for spud storage. Contrary to other advice, such as that given by food expert and founder of The Full Freezer, Kate Hall, who champions cold storage methods, it’s now deemed safe to store potatoes in the fridge.
In a previous conversation with Express.co.uk, Kate clarified that refrigeration is now an option due to updated guidance from the UK Food Standards Agency on safe potato storage.
She detailed: “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.”
However, new research has found it safe to store potatoes in the fridge. It’s important, though, to ensure they are dry before refrigerating them, so don’t wash them beforehand; instead, brush off any dirt with a dry cloth.
Regarding other autumn vegetables, Vlatka recommended using paper towels to absorb excess moisture. She advised washing spinach and kale and wrapping them in paper towels to dry, preventing premature moulding.
Vlatka also issued a warning: “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.”
The food storage specialist pointed out that broccoli “emits and is extra sensitive to ethylene”. To prolong its freshness, she advised tightly wrapping it in foil before refrigerating, asserting: “The tin foil will help keep it fresh for up to a month.”
Finally, when it comes to onions, garlic, and shallots, the expert suggested storing them in a cool, dry, and well-ventilated area away from direct sunlight. She cautioned that moisture, light, and inadequate air circulation could result in “mould and sprouting”.