For many of us, the refrigerator is a treasure trove of forgotten items: old leftovers, a dried-out lemon, a collection of salad dressings, and a leaky can of tomato sauce. Often, we put off that much-needed fridge clean-up!
Regularly cleaning and organizing your refrigerator can prevent food waste, foodborne illness, and help you keep track of what you have. One of the best ways to avoid feeling overwhelmed by the task is to sort and clean before grocery shopping. This will help you maintain a clean and organized fridge.
Here's how to organize your fridge and reduce food waste:
1 - Clean your refrigerator regularly
Ideally, you should clean your fridge once a month. Bacteria can grow rapidly in refrigerators and contribute to food spoilage and cross-contamination.
Start by emptying all shelves and drawers. As you remove items, sort them into categories:
- Discard expired food.
- Wash sticky containers.
- Take inventory to plan your meals.
Next, clean your fridge with warm, soapy water, baking soda, vinegar, or dish soap. Dry thoroughly with a clean cloth.
2 - Put food in the right place
Temperatures vary throughout your refrigerator, so it's important to store foods in the correct areas to maximize freshness.
Door
In this zone, it's less cold (between 6°C and 8°C). This is where less perishable products such as marinades, condiments, jams, juices and beverages like beer are stored. Contrary to our usual habits, the pint of milk and the eggs are not to be put here!
Here's how to organize your fridge:
As a general rule, the top section is the coldest (between 0°C and 3°C). This is where we put foods that are more fragile to temperature changes, such as dairy products, raw meat, fish, eggs and defrosting products.
The middle of the refrigerator
This cool zone (between 4°C and 6°C) is ideal for ready-made meals, cooked vegetables, cooked meats and fish, cheeses and pastries.
The two large bottom drawers
Both drawers are designed for fruit and vegetables (between 8°C and 10°C). However, beware of the plant hormone ethylene released by certain fruits, such as bananas, tomatoes, melons and apples. This accelerates the ripening of fruit and vegetables. To preserve your plants longer, take the time to separate fruit from vegetables.
3 - Store your groceries in your fridge
As soon as you get home, put your groceries in the fridge:
- Eliminate all unnecessary cardboard and plastic packaging. You'll save a lot of space and have a better view of your products;
- Wash and chop your vegetables and place them in airtight containers. You'll save time when preparing your meals;
- Clean your fruit and cut the larger ones (melons, pineapples, etc.);
- Group similar foods in plastic baskets;
- Put meats in a separate bin to avoid contaminating other foods and soiling the shelves.
4 - Place table scraps in transparent containers
To avoid food waste, you can either freeze your food or put your table scraps in transparent rather than opaque containers. This way, you'll be able to see what's left and won't forget it at the back of the fridge.
5 - Provide a snack area
Ideal for kids and teens! Gather a variety of snacks on the same shelf: yogurts, puddings, portions of cheese, hummus, smoothies, small juices, portions of berries and more. They'll be close at hand, making it easier for you to keep track of your food.
Tips for storing fruit and vegetables longer
- Herbs: in a plastic bag with a damp paper towel.
- Tomatoes: on the counter and out of the sun.
- Avocados, citrus fruits, mangoes, melons, nectarines, peaches and plums: on the kitchen counter.
- Garlic: in a dry, ventilated place.
- Onions, potatoes and root vegetables: in a cool, open-air place, in open baskets.
- Peppers: in a loose plastic or paper bag.
- Carrots and green onions: in an airtight container with water, in the fridge.
- Lettuce: in a perforated plastic bag or non-hermetic container.
