Moldy raspberries. Mushy avocados. That slimy bag of kale.

When it comes to buying produce, too often our eyes are bigger than our stomach. Keeping fruits, veggies and herbs fresh starts with making a shopping list and being realistic about how much we’ll actually eat, says Tie Liu, PhD.

Dr. Liu teaches in the Horticultural Sciences Department at the University of Florida, and he’s passionate about reducing food waste. In this conversation, he addresses common conundrums like where to store tomatoes, how to stop bananas from browning so quickly and a better way to shop for herbs.

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• 360 Eats Takes Leftovers from Food Waste to Food Truck

• Composting 101 with Miami Compost Project