Decide what you are going to cook this week, don’t buy things that you won’t have time to make, because if you store them away, you may even forget about them.
Buy foods that have the hardest quality, you can probably tell by the way they look – if they are fresh or wilting. If the leaves are falling down, then it’s not as fresh. Usually, the best types are organic and locally grown.
Only chop your fruits and veggies the day you are going to eat them, otherwise nutrients could be lost.
Try thinking of freezing things you won’t need to use. Some foods can be frozen easily, like breads, certain fruits like bananas for ice cream and smoothies.
Make sure your fridge is 40F (4C) or lower to ensure no nutrients is lost.
Frozen foods must be below 0F.
Store your leafy greens in high humidity.
Root crops like potatoes are best kept in a moist and cool.
Ripe fruits such as peppers and such are best stored in a place that’s the coldest, yet not frozen.
If you are buying live foods like basil still in soil, try and buy it the day you plan to make things with it. Leaving it even for a day may kill it.
Be aware of that most vitamins tend to be sensitive to air, light and heat, except for Biotin and Niacin (to some degree).