Smart tips: how to keep berries, herbs and vegetables fresh longer

To reduce food waste, it's worth creating clear organisation in your fridge and using transparent storage containers. Wilted herbs and soft vegetables are often still perfectly edible and can be revived with simple tricks. An Ikea nutrition specialist shares practical advice on how to get more out of your food.

Food waste is a common problem in households, but it can be significantly reduced with simple solutions. According to Tomingas, Ikea's nutrition department head, it all starts with good organisation.

Organisation is key

"Good organisation helps you use food before it spoils. If you set aside a spot in your fridge for food items that need to be used soon, it's easy to see what you already have at home and nothing gets forgotten. Transparent storage containers help with this: food is visible, within reach and gets enough air," explained Tomingas.

Stackable containers help make better use of fridge space, while pull-out drawers work particularly well for small items like berries, herbs and cheeses, which tend to get lost among larger packages. Rotating bases give you a good view of jars and bottles stored at the back of the fridge.

Herbs stay fresh for weeks

Fresh herbs like parsley, dill, coriander, peppermint and chives are summer favourites in many homes, but when stored loose in the fridge they wilt quickly. A special herb storage container keeps herbs fresh for up to two to three weeks, a water-tight base preserves natural moisture and a transparent lid makes it easy to find your herbs.

Wilted food is not yet waste

Tomingas emphasises that food items losing their freshness are often still perfectly edible. "Wilted herbs like dill, parsley or spring onions can be revived in cold water or finely chopped and frozen. Soft carrots often become crispy again when soaked in ice-cold water. The ice bath method also helps lettuce, spinach and rocket recover," he added.

Overripe tomatoes work well in soups, sauces and baked dishes. Very ripe berries can be used in smoothies, desserts or to make jam. Vegetable peels and other scraps can be boiled to make stock, which you can freeze in ice cube trays and use later in soups and sauces.