Are you constantly discovering month-old leftovers in the deep, dark depths of your fridge? These tips on how to organise fridge compartments will not only reduce your food waste, they’ll save you time, money and stress. By assigning a different type of food to each compartment, you’ll know exactly where to look next time you’re planning your dinner.

Upper shelves

Store foods that don’t need cooking, such as deli meats and leftovers, on the top shelf of your fridge. Be sure to store older items towards the front so they get eaten before their use-by date.

Lower/middle shelves

Reserve the middle and lower shelves of your fridge for dairy products like milk, cheeses, yoghurt and butter. Contrary to popular belief, the door shelf is not the best place to store milk as it’s the warmest part of the fridge, and therefore best for condiments.

Bottom shelf

Wrapped raw meat and fish need to be kept refrigerated prior to cooking, but open packaging runs the risk of cross-contamination with other food types. This is why you should store raw food on the bottom shelf of your refrigerator, as it minimises the risk of it leaking on ready-to-eat items. It is also one of the coldest parts of your fridge, making it ideal for uncooked foods.

Drawers

Fridge drawers are designed especially to store vegetables, salad ingredients and fruit. This is also a great place to store herbs, as they won’t get frozen to the back of the fridge. Separate fruit and veggies where possible, as storing them together can cause vegetables to wilt sooner.

Fridge storage never looked easier!

These tips for fridge storage should help you tidy up your refrigerator and create more space.

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