In the past, I’ve purchased my fresh vegetables from the supermarket (many different ones) and found that even when stored in the fridge, quite a lot of veggies don’t last the week.
Yesterday (1st December) I found a forgotten 2-pack of courgettes in my fridge, with a sell-by date of 7th November, and when I cut in to them to see if they were ok, they were both still absolutely fine, so I used them.
In the last couple of weeks I’ve also noticed that mushrooms (in fridge) and potatoes (in a dark place, but not in the fridge) are lasting longer than they have in recent years.
For the past few years I’ve been freezing sliced bread as soon as I buy it, as once defrosted, it doesn’t go mouldy so quickly (I found out that fresh, it contains an enzyme - deliberately added by manufacturers - that causes it to go mouldy within a couple of days), as the enzyme is killed off by freezing.
Now I’m wondering if, prior to the COL crisis, a similar trick was being played on us all to make us purchase and waste more produce, and now that the mouldy veg has hit the fan, they’ve quietly dropped the practice of accelerating food decay…
Or is it because of the campaign against food waste (UK)?
Has anyone else noticed a change?