With the cost of living biting hard and a potential US recession threatening to send further shockwaves through the UK economy, families are doing all they can to stretch their budgets.
An overlooked money-drainer is food wastage caused by groceries expiring prematurely, essentially tossing cash in the bin.
In a timely intervention, one kitchen whizz has stepped forward with savvy advice for Brits: reorganising your fridge could be the ticket to preserving your food longer and saving a few quid in the process. Plus, a more efficient fridge could even shave pounds off your energy bills.
The kitchen guru from Plumbworld, Jennifer Shaw, stresses the importance of knowing your fridge’s layout: “Fridges have sections that are colder and warmer than others, which helps because different foods keep better at different temperatures.”
Shaw recommends keeping meat and fish towards the fridge’s rear since these items “need to be kept colder” this practice minimises the impact of door openings and closings on temperature-sensitive produce. She also suggests using a thermometer to identify your fridge’s chilliest spot as an added tip for resourceful households.
Jennifer revealed the secrets behind fridge organisation and how it can extend the life of your groceries.
She explained that fruit and vegetables should be kept in their dedicated compartments at the bottom of the fridge because “They should be stored in their dedicated compartments because this part of the fridge isn’t as dry as the rest, meaning it should keep everything fresher for longer.”
In contrast, while many people store their milk on the bottom shelf of the fridge door, Jennifer advises against this common practice, warning that this convenient spot “could be the reason your milk isn’t lasting very long”.
Instead, she suggests: “Try storing it in the main part of the fridge instead. You should be able to move the shelves around to accommodate it.”
Eggs, too, fare better in the central compartment, while sauces and drink bottles are fine in the door.
To further cut down on food waste and save money, Jennifer recommends “having a system” when unpacking groceries.
A methodical approach ensures that food is not forgotten, reducing the likelihood of unnecessary duplication and benefiting both the wallet and the environment.
Jennifer concluded with a practical tip, stressing: “Another good rule to follow is to avoid overfilling your fridge. Stacking stuff on top of each other will prevent air from circulating between your goods and cold air from getting everywhere it needs to. This means your fridge has to work harder and your food will go off quicker.”
