Momentum Recycling x Simply Krisp

Momentum Recycling×Simply Krisp

Fall storage guide

Your apples are quietly aging everything next to them.

You already compost what goes bad. This is how to have less of it go bad in the first place — starting with which two things you should stop storing together.

Because you came from your Momentum caddy, your first three months are $7.65 instead of $8.99 — applied automatically, no code to type.
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Two Simply Krisp ethylene absorbers on a marble counter beside an apple, strawberries and grapes

The pairing that matters

Four pairings, one per season.

Ripening fruit gives off ethylene, a gas that tells nearby produce to age. Your sticker shows this quarter’s pairing. Here are all four.

Fall pairing: apples give off a ripening gas that ages broccoli

Keep apples away from broccoli.

Apples give off a ripening gas. Broccoli is one of the most sensitive things in your fridge to it — it yellows and goes limp well before you would expect.

  • Store apples in the low-humidity drawer, broccoli in the high-humidity one.
  • If they must share, keep the apples in a closed bag.
  • A Krisp in the drawer absorbs the gas that does escape.
Research: “Exposure to 2 ppm ethylene at 10°C (50°F) reduces shelf-life by 50%” — UC Davis Postharvest, broccoli. Apples produce 13–20 µl/kg·hr of ethylene at 20°C (UC Davis, apple).
Spring pairing: apples give off a ripening gas that puts brown spots on romaine

Keep apples away from romaine.

Those small rust-brown flecks along romaine ribs are not bruising or age. They are a response to the gas coming off the fruit stored beside it.

  • Romaine belongs in the high-humidity drawer, on its own.
  • Wrap the head loosely — sealed tight traps the gas with it.
  • A Krisp in that drawer absorbs what the fruit gives off.
Research: “as little as one ppm causing yellowing…, brown spots” — UC Davis Postharvest, romaine lettuce.
Summer pairing: melon gives off a ripening gas that yellows cucumbers

Keep melon away from cucumbers.

Cut melon is one of the heavier gas producers in a summer fridge, and cucumbers sitting next to it turn from deep green to yellow-green and soften at the ends.

  • Cover cut melon and keep it on a different shelf entirely.
  • Cucumbers keep best around 50°F — the door shelf beats the coldest drawer.
  • A Krisp handles the gas in the drawer they share with tomatoes.
Research: “Do not mix commodities such as bananas, melons and tomatoes with cucumber.” — UC Davis Postharvest, cucumber. Cantaloupe produces 40–80 µl/kg·hr at 20°C (UC Davis, cantaloupe).
Winter pairing: ripening pears give off a gas that yellows kale even at fridge temperature

Keep ripening pears away from kale.

Pears are among the strongest gas producers you bring home, and unlike most fruit they keep producing at fridge temperature. Kale pales and goes bitter beside them.

  • Ripen pears on the counter, then move them in once they yield to a thumb.
  • Kale stays crisp longest in the high-humidity drawer, unwashed.
  • A Krisp is the only thing here that works while the door stays shut.
Research: Bartlett pears produce 20–100 µl/kg·hr of ethylene at 20°C (UC Davis, Bartlett pear). “Ethylene exposure increases breakdown of chlorophyll (causing yellowing), reduces storage life” — Postharvest Management of Vegetables.

Where it goes

Peel, stick, shut the drawer.

No batteries, no charging, nothing to remember. It works on the gas already circulating in a closed drawer.

  1. One per crisper drawerMost fridges have two — a humid one for greens and a dry one for fruit. Gas builds in both, so both get one.
  2. Stick it to the side wall, not the floorOff the floor it stays dry and stays put, and nothing gets stacked on top of it.
  3. Swap it monthlyThe absorber fills up. A fresh pair arrives each month so you never have to notice.
A Simply Krisp absorber stuck to the side wall of a crisper drawer holding romaine, carrots, celery and peppers

The short version

Three things to stop storing together.

Cucumbers, alone

Away from bananas, melons and tomatoes. This one is a direct instruction from the postharvest sheet, not an inference.

UC Davis, cucumber

Broccoli, not with fruit

Broccoli is the most ethylene-sensitive thing most people keep. Apples and pears are the usual culprits sharing its drawer.

UC Davis, broccoli

Leafy greens, on their own shelf

Ethylene breaks down chlorophyll, which is the yellowing you see on romaine, kale and spinach before they are actually old.

Postharvest Management of Vegetables

Your Momentum rate

Both drawers covered, delivered.

The Double Krisp is two absorbers — one for each crisper drawer — replaced every month on a subscription you can cancel any time.

$7.65 $11.99 / month for your first three deliveries
  • Free shipping on every order, with no minimum to hit.
  • Then $8.99 a month, the standing subscription price. Buying a single box outright is $11.99.
  • You can modify, pause, or cancel any time from your account.
  • No code to enter — the button below carries it.
Start at $7.65 a month See the full storage guide
A monthly Simply Krisp refill in a compostable kraft mailer on a kitchen counter
1% for the Planet member

Where the money goes

One percent of every sale, not every profit.

Simply Krisp is a member of 1% for the Planet, the network Yvon Chouinard of Patagonia and Craig Mathews of Blue Ribbon Flies started in 2002. Members pledge at least 1% of annual sales — sales, not profits — to approved environmental partners. The distinction matters: a thin year lowers what we keep, but it does not lower what we give.

It is certified, not self-declared: every year we hand over proof of revenue and the donation receipts, and membership continues only if the full 1% actually left the business. The network has moved more than $939 million to environmental partners since 2002.

Membership terms: 1% for the Planet FAQ · history and totals

Compost less of it.

The best food waste is the kind that never happens.

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