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To mark Scottish Food and Drink Fortnight, which runs from 1 to 16 September 2018, ACR+ member Zero Waste Scotland used research findings to produce some useful new tips on how to make sure that less of Scotland’s produce is lost.The research, from New Zealand’s University of Otago, was commissioned by Love Food Hate Waste New Zealand. Researchers at the university analysed different methods of storing food and the results show that small steps can make a big difference to how long fresh food will remain fresh and usable. The study compared various common methods of storage. Tips for making fresh food such as carrots, celery, lettuce or brocolli last longer were shared. Food waste is a pressing issue with a staggering 600,000 tonnes of food wasted each year in Scotland’s homes.

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