How to store food so it lasts three times longer (fridge organisation secrets)

You throw away wilted lettuce, slimy cucumbers, and sad herbs every week. The average Australian household wastes over $2,500 of food per year — mostly because of incorrect storage. Your fridge is not one uniform temperature zone. Different foods need different conditions. Learn the simple science, and your groceries will last three times longer.

The three fridge zones

• Top shelf (coldest, 1–3°C): Dairy, eggs, leftovers, deli meats. Never put milk in the door — it’s too warm there.

• Middle shelves (3–5°C): Cooked foods, yoghurt, cheese, opened sauces.

• Bottom drawer (crisper, higher humidity, 5–7°C): Vegetables and fruits — but separate them (see below).

• Door (warmest, 7–10°C): Only condiments, butter, juice. Never eggs or milk.

The fruit and vegetable trick

Fruits and vegetables hate each other. Many fruits (apples, bananas, tomatoes, avocados) release ethylene gas, which ripens (and rots) vegetables faster. Store fruits in one crisper drawer, vegetables in another. Keep apples and potatoes in separate paper bags — apples make potatoes sprout.

Specific storage secrets

• Herbs (coriander, parsley, mint): Trim stems, put in a glass of water (like flowers), cover loosely with a plastic bag, refrigerate. They last 2–3 weeks instead of 3 days.

• Lettuce and leafy greens: Wash, dry completely (water causes rot), wrap in a dry paper towel inside a sealed container. Change towel every 3 days.