Susan Feniger on Fresh Produce: Storage, Taste, and Waste

Susan Feniger, James Beard Award-winning chef, Food Network personality, and veteran restaurateur

What’s the biggest mistake people make when storing fresh produce?

The biggest mistake is leaving produce in plastic from the grocery store. Plastic traps moisture in all the wrong ways, which leads to either wilting or that familiar slimy breakdown.
With how expensive food is right now, throwing away produce isn’t just frustrating, it’s wasteful on multiple levels.
Most people shop for more than a day or two. Storage becomes critical. That’s where breathable materials make a real difference. I’ve found that the Ambrosia Bags, in particular, hold moisture in a more balanced way, which really makes my produce stay fresher longer than plastic bags or the crisper drawer alone.

How does proper storage impact taste, cooking, and final dishes?

It impacts everything.
When produce is stored well, it maintains structure, flavor, and moisture. Wilted greens only get worse once dressed. Carrots that have dried out lose their snap and natural sweetness. Mushrooms and cucumbers that turn slimy are already unusable.
Berries are the clearest example. They’re delicate and expensive. Extending their life even a few days makes a meaningful difference in both quality and cost.

Have you noticed a shift in how home cooks think about food waste or ingredient longevity?

Absolutely.
There’s a noticeable shift. Rising food costs have made people more aware, but it goes beyond that. More people are composting, thinking about sustainability, and paying attention to what they throw away.
At the same time, more people are cooking at home than ever before. Since the rise of food media and especially after COVID, people realized they can cook well, eat better, and spend less.
It’s a meaningful change. It may not be ideal for restaurants, but overall it’s a win.

What are a few simple habits or tools you swear by to keep produce fresher longer?

Shop at farmers markets when you can. The produce is fresher, supports local farmers, and the quality is often better.
Take produce out of plastic as soon as you get home. That’s step one.
Store it in a way that actually supports freshness. Breathable, moisture-balancing materials make a real difference, and that’s where something like Ambrosia bags stands out.
And most importantly, use what you buy. Cooking regularly is still the simplest way to reduce waste.