Store your food properly
Storing food correctly makes it last longer, reduces waste, and protects your health.
In the fridge, everything has its place
The fridge isn't the same temperature throughout. The bottom is the coldest — put meat, fish, and sensitive fresh products there. Middle shelves are for dairy and leftovers. The door, which is warmer, is made for condiments and drinks. Keep the fridge around four degrees and don't overload it so air can circulate.
What doesn't belong in the fridge
Some foods keep better outside the fridge. Tomatoes lose their flavour in there; potatoes, onions, and garlic prefer a dry, dark spot. Bread goes stale faster in the cold — better to freeze it if you won't finish it. Bananas turn black in the fridge. Knowing these exceptions prevents ruining texture and flavour.
Making good use of the freezer
The freezer massively extends the shelf life of food. Freeze in portions so you only defrost what you need. Label with the date to keep track. Defrost in the fridge, never at room temperature for long, to avoid bacteria. Never refreeze a product that has already been defrosted raw.
Apply it now
- Store meat and fish at the bottom of the fridge.
- Keep tomatoes, potatoes, and onions out of the fridge.
- Freeze bread and excess portions.
- Label containers with the date.
- Defrost in the fridge, never left out at room temperature for long.
Frequently asked
How long can a cooked dish stay in the fridge?
Generally two to three days maximum. If you have any doubt about the smell or appearance, don't risk it — throw it out.