Practical tips,
straight from us.
Storage & handling guides
How to store fresh produce for longer
Keep leafy greens like spinach and chomolia wrapped loosely and refrigerated. They wilt fast at room temperature. Tomatoes, on the other hand, keep their flavour best stored at room temperature, out of direct sun, and only refrigerated once fully ripe. Onions, potatoes and garlic prefer a cool, dark, dry place, kept apart from each other to avoid speeding up sprouting.
Handling meat and poultry safely
Keep raw meat and poultry refrigerated at or below 4°C, and use or freeze within 1–2 days of purchase for best quality. Always store raw meat below ready-to-eat food in your fridge to avoid drips contaminating other items, and defrost frozen meat in the fridge rather than at room temperature.
Buying the right quantities for your kitchen
For institutional kitchens, ordering little and often keeps produce fresher than large weekly stockpiles. Most fruit and vegetables lose quality within 3-5 days at room temperature. Talk to us about a standing weekly order sized to your actual usage; it's often more cost-effective than bulk-buying and storing.
Reading a promo price correctly
On our Fresh Produce and Meat Supplies pages, any item with a strikethrough price is on promotion. The lower price is what you'll actually be charged. Promo pricing is set directly by our team and updated as stock and season change.
Quick answers before you order
From trusted food & farming sources
Automatically updated short summaries from USDA FSIS, FAO and ScienceDaily, and we link out to the full article on their site.
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