1. Clean it regularly
Many of us probably don’t give our refrigerator a regular cleaning until we realize that another year has gone by and spring cleaning season has arrived once more! After a whole year, half-empty jars can accumulate and any spills can promote bacterial growth, making the task more daunting than it needs to be. So, throughout the year, be sure to toss out any expired items every few weeks, and don’t forget to immediately wipe up any messes or spills.
2. Label and date your food
To keep food waste at bay, be sure to use clear containers for ingredients and leftovers (so you can see what’s inside) and date them with a marker so you’ll know when they need to be used by. Use the FIFO method (first in, first out) regularly in the fridge: Rotate produce or ingredients by bringing older ones to the front of the fridge (to be consumed first), and placing the newer items at the back.
That box of baking soda you have deodorizing your fridge? Don’t forget to replace it every three months!
3. Use the refrigerator as intended
We know this may sound obvious, but how many times have you tossed a bottle of ketchup to the back of the fridge or put raw meat in the least cool part of the fridge? Refrigerators have certain sections for a reason, so be sure to use them properly. Some of these include:
- Crisper drawers: These were made for (most of) your fruits and vegetables. They have different humidity levels compared to the rest of the refrigerator, therefore ensuring your produce stays fresh.
- The fridge door: This is where your condiments should go. The reason is that jarred items like mustard or pickles have a longer shelf life, so they are the most likely to withstand the constant opening of the door that lets out the cold air!
- The deli drawer: This is where your fresh cheeses and cured deli meats go. These foods can absorb the odours of other foods, which is why it’s important they remain in their own isolated space.
- The bottom shelf: Given that this is the coldest part of the refrigerator, this is where you put any raw meat or poultry that’s thawing. Even dairy products should technically go here. (Yes, you need to stop putting that carton of milk in the fridge door!)
4. Keep the temperature consistent
A proper refrigerator temperature ensures your food stays fresher, longer! Always keep it at approximately 40°F (4°C), and also promote good airflow by not blocking any vents with containers, as well as not overcrowding your fridge, leaving room between items for cold air to circulate.
For more ways to prevent food waste, read our selection of articles: