What method best prevents fruit and vegetable waste before storage?

The method that best prevents fruit and vegetable waste before storage is trimming and pulling. This process involves removing any damaged or spoiled parts of the produce, which helps to extend its shelf life. By carefully trimming away any blemished areas, you minimize the risk of decay spreading to the rest of the fruit or vegetable. Additionally, pulling away excess leaves or stems can help reduce moisture retention, which is a key factor in spoilage.

This method ensures that the remaining produce stays fresh longer, reducing the likelihood of waste. Properly trimmed fruits and vegetables are also more visually appealing and ready for consumption, making it easier to encourage their use rather than letting them go to waste.

In contrast, cutting them into very small pieces may increase the surface area exposed to air, potentially leading to faster spoilage. Cooking immediately after purchase may also create waste if the food is not used right away or if it doesn't appeal to consumers. Washing them thoroughly, while important for food safety and cleanliness, does not specifically address the preservation of the items in terms of waste reduction before storage.