Clipping coupons, car-pooling and shopping at discount stores are all tactics employed by people trying to save money. But one of the best ways to save, an approach often underutilized, is wasting less. And one of the most often overlooked places where people can waste less is in the produce drawer in their refrigerator.

Fresh produce is a cheap and filling way to feed your family, providing vitamins and nutrients, along with great taste at a relatively inexpensive price. But in order to reap the benefits of these fruits and vegetables, you need to both use and store them properly.

“Most people already know the tricks. They’ve got it down,” says Lenny Meier, president of the Topeka-based Kansas Vegetable Growers Association. “Put it in bags that breathe and store it properly, and use what you have before it goes bad.”

The most important way to make sure your produce lasts as long as possible is to only buy what you need. Make at least a weekly trip to the grocery store or farmers market. That way you’re not likely to have your produce go bad early.

“Most fruits don’t keep for a week,” Meier says. “That’s why people buy it and use it within three or four days. That’s what fruit is all about; to buy it and use it fresh.”

Another important way to make your fruits and vegetables last longer is to store them properly. Some produce, such as lettuce, celery and peppers, belong in the crisper drawer in your refrigerator. Others, like corn, mushrooms and strawberries, fare better in the front of the fridge, while still others, such as tomatoes, bananas and apples, belong on the counter. And don’t forget about the onions, garlic and potatoes, all of which need to be stored in a cool, dark place like a cabinet. By storing each individual product in the way suited best to it, you can successfully extend its lifespan as long as possible, says Mike Boon, owner of Boon’s Produce Co. in Lawrence.

“How you store it depends on what it is,” Boon says. “Tomatoes go on the counter. If you put (tomatoes) in the fridge, it will soften them up.”

Technology can also help extend the life of some produce, through products such as Debbie Meyer’s Green Bags. These bags are specially designed to absorb the ethylene gas that ripening fruits emit, thus extending the lifespan of this fruit. Not everyone in the industry, however, thinks they are worth the money.

“Those bags are a big waste of money,” Meier says. “(The fruits and vegetables) are only breathing in the bag … when you have a vegetable that gives off the gas, you just want to put it in your icebox, it will breathe without a bag. You’ll get the same results.”