The environment fresh produce is stored in can affect the shelf-life of produce – so use-by dates may not always be accurate.
Articles on Fresh produce
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Researchers developed a dual-function biodegradable wash that removes surface pesticide residues and forms a thin protective layer to help fruit stay fresh longer.
Food co-ops are local groups where people join together to buy food in bulk, usually straight from farmers or wholesalers.
Fresh produce can be covered in dirt, bacteria, fungi, viruses and pesticides.
Plus, five other tips to get more fruit and vegetables in your diet on a budget.
Overseas experiences suggests a targeted system using smart cards for buying fruit and vegetables would be more effective than broad-brush changes to the tax system.
Food supply chain discounts are causing issues for UK producers and processors.
Fresh fruits and vegetables actually lose nutrients as soon as they’re picked.
Selling misshapen, bruised fruit and vegetables that are not a standard size requires a supply chain rethink, according to research.
UK supermarket chains have dropped the use of “best before” date labels to reduce the amount of food being thrown out when it’s still perfectly edible. It’s just as big a problem in Australia.
Rapid industrialisation and infrastructure development in developing countries have propelled the growth of the nonylphenol market.
Advancements in data analytics can prevent food wastage and save farmers from significant losses along the fresh produce value chain.
A study found that grocery shoppers who could change their orders were more likely to swap produce for junk food than the other way around.
City fringe foodbowls supply much of our fresh produce and can increase climate resilience by making better use of wastewater and organic waste. A new roadmap outlines how to protect these foodbowls.
Many of the low-income people who do use VeggieBook after downloading it at food pantries are eating more nutritious meals, often with more focused family time at the table.
The recent E. coli outbreak in North America was linked to romaine lettuce. Many such outbreaks are often linked to fresh produce. Here’s what you need to know to keep your family safe.
We’ve always been taught fresh produce might not be safe to eat straight out of the supermarket, and it has to be washed first. Is this the case? What about ones labelled “ready to eat”?
Top contributors
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Senior Lecturer in Clinical Microbiology, University of Leicester
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Professor of Communication, USC Annenberg School for Communication and Journalism
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Senior lecturer and Division Chair: Teaching and Learning, University of Pretoria
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Distinguished Professor and DST-NRF South African Chair in Postharvest Technology, Stellenbosch University
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Senior Lecturer, Accounting Department, Auckland University of Technology
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Associate Professor, The University of Melbourne
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Senior Lecturer in Supply Chain Management, Queen Mary University of London
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Professor of Nutrition and Food Science, University of Reading
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Associate Professor of Marketing, Tasmanian School of Business and Economics, University of Tasmania
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Associate Professor of Economics, Rady School of Management, University of California, San Diego
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Postdoctoral fellow - Faculty of Natural and Agricultural Sciences, University of Pretoria
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Associate Professor in Operations Management, Kedge Business School
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Professor in Sustainable Production and Consumption, Anglia Ruskin University
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Research Scientist, USC Annenberg School for Communication and Journalism