FAQs

Veggie Saver’s manufacturer is certified by SEDEX for Ethical Trading practices and SEDEX also reviews the Supply Chain. SEDEX conducts an audit of the factory every year and posts the results on their website.

SEDEX is an international body empowering sustainable and ethical supply chains

www.sedexglobal.com.

Veggie Saver is an Australian-owned business that manufactures its 100% hand-made bags out of a SEDEX-certified, female-led team in India.

No, however Veggie Saver is made of multiple unique layers from the best non-toxic, enviro-friendly fabric on the market –  unbleached, unseeded (greige) cotton. It is cotton fabric in its rawest and most natural state.

Yes! Veggie Saver is a natural product, and is proudly built to last years. At the end of its very (very!) long life, Veggie Saver is 100% compostable. 

Veggie Saver is housing your food, so it’s important that you can trust that it’s non-toxic and non-allergenic. 

Originally we thought bamboo or hemp may be our answer. During our mission to find the best non-toxic fabric, we discovered that the process of turning a stick (or wood) into a piece of fabric requires wood chipping and then, unfortunately, a toxic mix of chemicals that negate any environmental or sustainable claims. Leading wholesalers of ‘eco-fabrics’ went on to tell us that if they were to house their families food in a piece of fabric, they’d choose unbleached, unseeded cotton every time. After spending three years investigating the best non-toxic, enviro-friendly fabric on the market, our research always led us back to unbleached, unseeded (greige) cotton.

Therefore, choosing unbleached, unseeded cotton was the safest and most natural path and in the scheme of things, a far better option than using toxic plastic bags and containers. Why? Plastics are made via a process called polymerization. There are always chemicals that aren’t 100% set into the polymeric structure and can easily ‘bleed’ from the original plastic source.

70% of the chemicals of greatest concern to our health are used to make plastic.

Veggie Saver has multiple unique layers that each play an important role in providing hydration and air for your produce. 

Outer layer – protects fruit and vegetables by preserving the water within the middle layer from drying out too quickly, and also allows produce to take on oxygen as needed

Central layer – the thickest layer which holds the bulk of the moisture. This layer draws water away from the fresh produce and allows it to hydrate as needed

Inner layer – the balancing layer – this provides a dry, protective barrier that allows your produce to breathe and hydrate at its own pace

Check out our article –  3 Must Dos With Your New Veggie Saver.

When used correctly Veggie Saver will not only keep your fruit & veggies fresh for 2+ weeks, but you’ll also waste less food, spend less on produce gone bad and help protect the planet by reducing plastic. An information booklet is included with each and every Veggie Saver. If you’ve lost it, not to worry! You can download an online PDF version here or read below:

  • BEFORE USE:

Cool machine wash your Veggie Saver, preferably with a plant-based detergent. Hang to dry in full sun if possible (avoid the dryer as it will shrink!). This critical first step relaxes the fabric and activates its water-absorbing superpowers, so please don’t skip it! Your Veggie Savers have been purposely oversized and as they’re made from 100% natural fibres, therefore they will shrink approximately 1cm on the 1st wash. Hang your Veggie Saver out to dry in full sun if possible. Avoid the dryer as they will shrink quite a lot when exposed to heat (again, they’re 100% natural). If you prefer or need to use the dryer then the good news is, once they have shrunk the first time, they won’t shrink further.

Next, before storing Veggie Saver into your crisper, wipe out your fridge and crisper with white vinegar to remove any nasties.

  • HOW TO USE:

1. Soak your produce in a sink full of lukewarm water with a splash of white vinegar for 10-15 minutes to reduce germs and bacteria. Pat dry. This step is not required; however, is recommended for best results.

2. Dampen your Veggie Saver under the tap, and massage the water into the middle layer, wringing out any excess water.

3. Place your produce in your Veggie Saver and then into the crisper of your fridge for best results.

4. Machine wash every 2-3 weeks or as needed.

  • VEGGIE SAVER PRO TIPS:
    • Cut fruit and veggies thrive in your Veggie Saver without the need for plastic wrap. Simply place them in your Veggie Saver and they’ll stay fresh, without those slimy edges. 
    • If you notice your Veggie Saver starting to dry out, sprinkle or spray water from the outside to add moisture. This can be done while your Veggie Saver is sitting in the crisper full of produce.
    • If you’re short on crisper space and need to place your Veggie Saver on a fridge shelf instead, simply add extra moisture to it as it will dry out quicker than if it’s in a crisper.

Most fruit and veggies can be mixed together in your Veggie Saver, however we’ve included a few extra tips on getting the very best out of certain produce:

Herbs: Gently rinse herbs, cut off dry ends, dry them really well and place into a very slightly dampened Veggie Saver and store in the crisper on top of your other Veggie Savers to avoid crushing them.

Spinach + Loose Leaves: Rinse thoroughly, pick out any rotting bits, dry well, then place into a very lightly dampened Veggie Saver and store in the crisper on top of your other Veggie Savers to avoid crushing them.

Mushrooms + Okra: Dust off okra and mushrooms. Place into a DRY Veggie Saver and store in the crisper. 

Potatoes, Onions, Garlic: Place into a DRY Veggie Saver in your pantry. Once you’ve cut an onion or potato and wish to save it for later, place it into a different damp Veggie Saver in the crisper.

Corn: Remove husk & place into a damp Veggie Saver in the crisper. If you want the husk for barbecuing, just loosen the husk around the corn slightly.

Fruits: Store fruit in a dampened Veggie Saver. Gradually move unripe fruit from the Veggie Saver into the fruit bowl, giving them a day or two to ripen fully. Once ripe, if needed move fruit back into your dampened Veggie Saver to slow down the ripening processes and give you more time to enjoy it at its best.

Berries: Nestle baskets/punnets of berries in or around your dampened Veggie Saver in the crisper.

With proper care, Veggie Saver is proudly built to last years. At the end of its long, prosperous life Veggie Saver is 100% compostable.

Nope! Your fresh produce actually stays fresher for longer WITHOUT cling wrap!

Opened up and including the flap height – Width: 39cm x Height: 40cm 

Not including the flap – Width 39cm x Height 30cm

It is also important to note that your Veggie Saver may shrink (even with correct handling) after the first wash, as it is made from a natural fabric.

We recommend washing your Veggie Saver every 2-3 weeks or as needed. When washing your Veggie Saver, turn them inside-out, use a cold machine wash cycle with a plant-based detergent and hang to dry in sunlight.

Your Veggie Saver is proudly built to last years with proper care. However, if you’ve spent time away from home and left rotting produce in your Veggie Saver, then we highly recommend turning your Veggie Saver inside-out and washing it. Afterwards, whilst still wet, pour a cup of white vinegar over the stains on your Veggie Saver and then put it through an extra rinse cycle. Vinegar is a natural antibacterial agent and will also remove the soap detergent/chemicals from your Veggie Saver. Hang dry in under sunlight whilst inside-out. 

When you start to notice the fabric becoming tattered after many years of use, your Veggie Saver can be shredded into small pieces and composted or planted into the ground for worms to eat!

It is very rare, but your Veggie Saver can grow mould as it is a natural product. 

Please see our mould busters blog for more advice.

The temperature in your refrigerator should be 1°-4°C (34°- 40°F). Pathogenic (disease-carrying) bacteria thrive above 4°C.

Below 4°C, spoilage bacteria can still grow on foods – affecting their taste and smell – but they’re not generally harmful.

If the temperature is too low, vegetables can freeze.

Yes! Each fruit, veggie or leafy green will breathe and take in water at its own pace – that’s the beauty of Veggie Saver and the unique layers which keep your fresh produce fresher for longer! You can of course experiment with separating your fresh produce.

It also helps to place harder produce at the bottom of your Veggie Saver – start with carrots, cucumbers, capsicum, broccoli, apples, pears, oranges, and then add on top your zucchini, tomatoes, avocado, and finally the light stuff (think lettuce and herbs).

As a rule, only put UNRIPENED fruit in your Veggie Saver and as needed, move to your fruit bowl to ripen for 24-48 hours – your fruits will then be ready to eat. Most fruits such as non-cherry stone fruits, avocados, tomatoes, mangoes, melons, apples, and pears will continue to ripen if left sitting out in a fruit bowl. Once they’re ripe, try not to put them into your Veggie Saver, just eat them! Why? When fruits approach maturity, they release Ethylene. Ethylene promotes the ripening of fruit however it can also cause premature ripening and even damage in some fruits and veggies. Below is a list of Ethylene producing fruits (in alphabetical order):
  • Apple
  • Apricot
  • Asian Pear
  • Atemoya
  • Avocado
  • Banana
  • Rockmelon/Cantaloupe
  • Cherimoya
  • Crenshaw melon
  • Custard Apple
  • Durian
  • Feijoa
  • Fig
  • Guava
  • Honeydew melon
  • Jackfruit
  • Kiwi fruit
  • Mamey sapote
  • Mango
  • Mangosteen
  • Nectarine
  • Passionfruit
  • Peach
  • Pear
  • Persian Melon
  • Plum
  • Prune
  • Quince
  • Papaya
  • Plantain
  • Rambutan
  • Sapote
  • Sour

Berries are best left in their punnets to ensure they don’t get squashed! Nestle the punnets in or around your dampened Veggie Saver in the crisper of your fridge.

The environment Veggie Saver will create within your crisper will help them stay fresh for longer. 

For bananas: leave them out at room temperature in a fruit bowl. Should they start to go brown, take them out of their skin and freeze them – perfect for smoothies!

Veggie Saver works incredibly well for mushrooms however DO NOT WET the bag!

Instead, put your mushrooms into a DRY Veggie Saver and into the crisper. If you’ve bought mushies in cling wrap, they can often look or feel slimy so wherever possible buy your mushies whole, and collect them in brown paper bags and avoid plastic – they’ll stay fresh for longer in the paper bag or your Veggie Saver!

Veggie Saver is great for root veggies (such as potatoes, onions and sweet potato), but remember: DO NOT WET the bag and DO NOT put it in your fridge! Instead, add your root vegetables to a DRY Veggie Saver in your pantry… they’ll stay fresh for longer.