A Simple System for Prepping Fruit & Veg for Busy Weeks
Most produce waste comes from friction: it’s unwashed, hidden, or annoying to prep. This system uses three containers and a short routine so healthy choices become the easy choices.
The 3‑container system
- Container 1: wash + dry leafy greens
- Container 2: cut sturdy veg (carrots, cucumber, peppers)
- Container 3: fruit you’ll eat first (berries, grapes)
The 15‑minute routine
- Wash everything in one batch
- Dry thoroughly
- Cut only sturdy items
- Label containers with “eat first” and “eat later”
Labels are not overkill — they reduce decision fatigue.
Visual design Use clear containers. If you can’t see it, you won’t eat it.
How to keep it interesting
- Change the dip (hummus, yogurt sauce, salsa)
- Rotate one fruit weekly
- Add one “fun” element: olives, pickles, dark chocolate
Checklist
- Three containers ready
- Wash + dry produce after shopping
- Cut only sturdy items
- Place containers at eye level