With the cost of living on the rise, many are looking for ways to reduce food waste. According to food waste expert Kate Hall, founder of The Full Freezer, the key lies in how you stack your fridge and maintain its temperature.
Hall advises keeping the fridge between 1°C and 6°C. Any colder and food may freeze; any warmer and it risks spoiling. She also recommends vacuuming dusty filters and coils at the back of the fridge to improve efficiency by up to 25%, and deep cleaning with hot soapy water every three months.
Proper placement is crucial: pre-cooked meats, deli items, and leftovers should go on the warmer top shelf; dairy, including milk, in the middle; and raw meat at the bottom. The door is too warm for milk but suitable for jams, soft cheese, and juice. Fruit and vegetables belong in the bottom drawers to shield them from odours.
Hall stresses that the fridge should never be more than 75% full to allow air circulation. Labelling items with use-by dates can help track freshness. Excess packaging can be removed unless it serves preservation purposes. Finally, allow hot food to cool before refrigerating to prevent bacteria spread.
