Simple steps to keep food fresher for longer. By Sophie Morris
Waste not, want not: responsible food and energy use is important to most households, as are food safety issues. But while celebrities and influencers regularly show off their huge and beautifully-organised fridges, how can the rest of us get the best use out of our machines, and what mistakes are we making that lead to frozen or rotting food, and perhaps even increasing the risk of contamination?
We asked the experts about the most common mistakes we make with our fridges, and how to do better.
OVERLOADING YOUR FRIDGE According to Cesar Fernandez, lead culinary manager at Miele GB, overloading your fridge is one of the most common mistakes we make. “A fridge that’s too full blocks airflow, making it harder for the appliance to maintain a consistent temperature,” he says. “The ideal balance is about two-thirds to three-quarters full, allowing for proper air circulation while still benefiting from the cold generated by the stored items.”
How much is too much? “The key is maintaining a clutter-free space and not overstocking,” says Fernandez. “Less is definitely more when it comes to food storage efficiency.”
WASTING ENERGY WITH AN EMPTY FRIDGE Conversely, an almost empty fridge makes it harder to regulate the temperature, causing your fridge to use more energy.
KEEPING MILK IN THE FRIDGE DOOR I’m so surprised to learn we shouldn’t keep milk in the fridge door. Lucinda Hankin, food stylist at recipe box service Gousto, says we should avoid storing any dairy in the fridge door. “This is where the temperature changes the most,” she explains. “You want to keep dairy at a constant temperature, where possible.”
The different parts of our fridges vary in temperature, and dairy products like milk, cheese and butter should be kept in the coldest part - towards the back where the temperature is more stable. “Keeping dairy in its original packaging or a well-sealed container helps prevent exposure to air, which can speed up spoilage,” explains Fernandez.
“For soft cheeses, you might want to wrap them in wax paper before placing them in a container to allow them to breathe while still keeping them protected.”
STORING OLD FOOD AT THE BACK Sophie Nahmad, lead recipe developer at Gousto, says that storing your newest ingredients at the front of the fridge is a common mistake many people make.
“Follow the ‘first in, first out’ rule by bringing your older ingredients to the front and storing your new produce at the back,” she says. “This way when you go to grab something, you know the food at the front of your fridge will be what is going out of date first.”
NOT COVERING LEFTOVERS
I am regularly guilty of this, as it feels wasteful to use up cling film and foil covering leftovers, and I like to leave salad in its bowl instead of a Tupperware, to save on effort. Does it really matter? “Absolutely!” says Fernandez, explaining that uncovered leftovers can be dangerous, and a possible source of bacterial growth and contamination. “Leftovers should always be covered to prevent odours from spreading and to maintain moisture levels in the food,” he says. “Using sustainable wraps like beeswax wraps or airtight containers works well. Covering food also helps avoid the risk of it drying out or forming an unappetising crust during storage, which can affect the texture and flavour when you reheat it.”
STORING MEAT ON THE TOP SHELF This common fridge storage mistake comes up again and again. “It’s essential to store fresh meat and fish on the lowest shelf of the fridge,” says Fernandez. “This prevents any juices from dripping onto other foods and potentially causing cross-contamination. I always recommend placing meat and fish in sealed containers to lock in freshness and prevent any spills.
“Prepping these ingredients when you get home from the butcher or fishmonger, and storing them properly ensures they remain safe and fresh. As long as they’re stored securely, it’s fine to keep them side by side.”
NOT GIVING YOUR FRIDGE A REGULAR CLEAN Inheriting a fridge saddled with the lifelong odour of someone else’s sour dairy is all too common. Nahmad says that she likes to clean out her fridge before doing a food shop. “It’s a great way to see what you already have and take note of what needs ordering - a stock-take if you will.”
Fernandez says we should do a monthly deep clean, removing all shelves and drawers for a proper wash. But we shouldn’t use chemicals that are too harsh, given it’s where we store food.
Instead, use a mild detergent, or a mixture of water and baking soda, for a safe, effective clean. Clever hacks to keep odours at bay include keeping a small dish of coffee beans or bicarbonate of soda inside the fridge, which Fernandez says are effective in absorbing unwanted smells.
STORING THE WRONG ITEMS IN OUR FRIDGES Kim Kardashian revealed that she has a huge industrial walk-in fridge for her big family, but why is she keeping all kinds of snacks and condiments that could be in the cupboard in there?
Nahmad says that eggs and tomatoes should be kept out of the fridge. “I store tomatoes with my citrus in a fruit bowl and eggs in a cool spot away from any heat source such as the hob or oven,” she says.
“I also either store ginger on the counter, or peel and chop it into thumb-size pieces which will store nicely in the freezer.” Condiments like ketchup and mustard have long lives and can stay in a cupboard, says Fernandez.
POOR ORGANISATION The viral “fridgescaping” trend on TikTok attempts to turn organising your fridge into an expensive shopping trip, but there are real dangers to being sloppy with where you keep different food items, including the risk of cross-contamination and spoiled food, warns Fernandez. Examples include raw meats dripping onto ready-to-eat foods if the meat has been placed on a high shelf instead of on the lowest shelf. And if you don’t label leftovers, they may well go to waste.
Can I manage without investing in new storage? “You don’t need to invest in expensive containers to have an organised fridge,” insists Fernandez. “While clear containers can help with visibility and help to find things quickly, the most important thing is to ensure the containers you use are food-safe and suited to the items being stored.” He explains that some foods actually keep better in their original packaging.
“The great thing about the fridgescaping trend is that lots of things can be reused, such as condiment jars and bottles which can be washed when finished and reused to store a wide variety of ingredients,” says Hankin.
KEEPING YOUR FRIDGE TOO COLD - OR TOO WARM Have you noticed that sometimes your fridge can feel icy, or even lined with actual ice? Whereas at others, it doesn’t feel all that cold at all, which is worrying if you’ve been storing meat or fish in there?
“Not monitoring the temperature is a common mistake,” says Fernandez. “Your fridge should be set between 1°C and 5°C to ensure food safety.”