Two interesting stories appeared this week, both concerning food and packaging waste. The first relates to a simple idea being rolled out throughout the UK by The Co-Op (aka Scotmid in Scotland) which is to put storage advice on the little bags you put fresh fruit and vegetables in. The advice will cover a range of commonly purchased items and show the best way to store them to minimise wastage.
The guidance on each bag will be as follows:
|Apples||Fridge||Best eaten at room temperature|
|Peaches, nectarines||Fridge||Ripen at room temperature|
|Bananas||Room temperature||Keep away from other fruits.
Never put in the fridge.
|Onions||Cool, dark and dry|
|Oranges, lemons, limes etc||Fridge||Best eaten at room temperature|
|Pears||Fridge||Ripen at room temperature|
|Potatoes||Cool and dark|
Hopefully this advice will lead to reduced incidents of spoilage and minimise the occasions where you find a dripping green pile of slime at the back of your fridge that may have once been a courgette.
The Co-Op is also planning to replace BOGOF offers on perishables with other forms of discount where applicable. A bold step indeed.
The second story relates to M&S and their Plan A (cleverly “there is no plan B”). They have made huge progress with the targets they set themselves. Particularly with single-use carrier bags which they have reduced by 83% compared to a target of 33%, partly by charging for such bags and partly by highlighting the possibilities of bag reuse to their customers.
It seems some of the plans being laid by retailers are starting to come to fruition, which is good news for food and packaging waste.