University of Arkansas Division of Agriculture
LITTLE ROCK — Fresh produce is highly perishable, but proper washing and storage can help make it last longer, saving money and reducing waste.
Quad Whitson, extension culinary nutrition and food safety program associate for the University of Arkansas Division of Agriculture, said that according to the U.S. Food and Drug Administration, about 30 to 40 percent of the food supply in the United States is wasted each year…