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Storage tips from Oceans can help caterers to reduce food waste

23rd Apr 2024 - 04:00
Storage tips from Oceans can help caterers to keep fruits and vegetables fresh and reduce costly spoilage and food waste. Here are some specific fruit and vegetable storage ideas.


Keep them dry in the fridge to slow down the ripening process, at a temperature of around 0°C to 4°C. Another top tip is to remove all bruised apples as damage can quickly spread to the others.


To preserve the quality of your berries, it’s recommended you do not wash them prior to storing (but make sure you do wash them just before eating or using) and keep them in the fridge on a paper towel-lined tray in a single layer.

Leafy greens

Items such as kale, spinach, and rocket (leafy greens) need to be washed and dried thoroughly before kept in a cool, dry place. The crisper drawer in the fridge is the ideal home to stop them from spoiling and wilting.


Store them at room temperature stem-side down if you want to extend their shelf life by a day or two, but only refrigerate once fully ripe.

Oceans supplies plastic-free kitchen roll. For more information visit:

Written by
Edward Waddell