🥦 Fruits & Vegetables
Store leafy greens with a paper towel in a sealed bag to absorb moisture.
Keep apples separate – they emit ethylene gas that speeds ripening.
Don’t refrigerate bananas, onions, or potatoes – store in a cool, dark place.
Trim carrot tops before storing to keep them fresh longer.
Store herbs like flowers – upright in water with a loose plastic cover.
Don’t wash produce until ready to eat – moisture speeds spoilage.
Store mushrooms in paper bags, not plastic – helps them breathe.
Freeze overripe fruits for smoothies or baking.
Use clear containers for chopped vegetables so you don’t forget them.
Wrap celery in foil to keep it crisp longer.
Use a crisper drawer and adjust the humidity based on the produce type.
Revive wilted greens in a bowl of cold water for 10 minutes.
🍞 Bread & Baked Goods
Freeze bread slices if you won’t eat a loaf quickly.
Keep bread in a breadbox or cloth bag – prevents mold while avoiding drying.
Use stale bread for croutons, breadcrumbs, or French toast.
🥩 Meat, Fish & Protein
Label and date freezer items – use oldest first (FIFO method).
Portion meat before freezing – defrost only what you need.
Store raw meat on the bottom shelf of the fridge to prevent drips.
Vacuum-seal or wrap tightly to prevent freezer burn.
🥛 Dairy & Eggs
Keep milk in the coldest part of the fridge (not the door).
Freeze cheese and butter if nearing expiration.
Store eggs in their original carton to prevent odor absorption.
Use yogurt nearing expiry in smoothies or baking.
🥫 Dry Goods & Pantry
Store grains and flours in airtight containers to keep bugs out.
Label all jars with date opened to track freshness.
Rotate pantry items – move older ones to the front.
Keep nuts and seeds in the fridge to prevent them from going rancid.
🧊 Freezer Tips
Freeze leftovers in portions – quick meals, less waste.
Blanch vegetables before freezing to preserve flavor and texture.
Use ice cube trays to freeze herbs in oil, broth, or lemon juice.
Don’t overload your freezer – air must circulate to keep food properly frozen.
Keep an inventory list of frozen items to avoid duplicates and waste.
🥫 Leftovers & Prepped Food
Use see-through containers for leftovers so they’re not forgotten.
Label with contents and date – prevents mystery meals.
Store cooked food within 2 hours to prevent bacteria.
Eat leftovers within 3–4 days or freeze them.
🍽️ Smart Habits
Plan meals weekly to avoid overbuying.
Shop with a list and check your fridge first.
Understand food labels – “Best before” is not “bad after.”
Organize your fridge – first in, first out.
Compost scraps instead of tossing them in the trash.