A new report reveals simple techniques to significantly reduce pesticide residues on fresh produce. Researchers from the Kenya Organic Agriculture Network (KOAN), Route to Food Initiative (RTIFI), and the Heinrich Böll Foundation, found that soaking leafy vegetables—like spinach—in salty water before rinsing drastically lowers harmful chemicals. This method, combined with a thorough wash under running water before cooking, offers an accessible solution for consumers concerned about pesticide exposure. The findings highlight a practical approach to improving food safety, particularly in regions where organic produce is less readily available or affordable. The report suggests that these basic steps can contribute to better health outcomes by minimizing pesticide intake. Further details on the research and best practices are expected to be released by KOAN and RTIFI. This offers a low-cost, effective method for households to actively improve the safety of their food.