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When it comes to fridge organisation, doing it right can save money and significantly reduce food waste in your household.
Start with a clean slate
Empty everything out, discard old food and give the inside of your fridge a thorough clean. Before you start restocking the space, consider the household eating habits and the importance of food location in your fridge. Accessibility is key; if everyone can see and access items, you’re less likely to waste money on spoiled food and save time if everyone can help themselves.
Location is key
- Open condiments, such as mayonnaise, sauces and dressings, on the upper shelves.
- Dairy products on the lower/middle shelves.
- Raw meat and fish on the bottom shelf and in a container to avoid contamination.
- Preserves such as juice, jams, chutneys and pickles in the fridge door shelves, where temperatures are most susceptible to fluctuation.
- Delicate salads and herbs away from the back of the fridge, as this is the coldest part of the fridge.These and are best stored in the crisper drawers with a sheet of FreshPaper.
Tips for reducing food waste
Don’t keep the fridge door open for longer than necessary and avoid overfilling the fridge, as this will prevent air circulation and affect the internal temperature.
We recommend placing loose fruit & vegetables items in the crisper, or alternatively in containers with the lid off. Add FreshPaper as soon as you unpack your fruit and veg to keep your produce fresher for longer.
Avoid putting raw meat above other foods, create a meat drawer by using a clear snap lock bag or container that will catch any accidental drips and keep the meat safely away from everything else.
Fresh is best
Simply place one sheet of FreshPaper into your crisper drawer, open carton, bag or ‘lid-free’ container storing your produce and you will keep your fruit and vegetables fresh for up to 4 times longer. This will mean fewer trips to the supermarket or grocer and up to 50% reduction in food wastage!