An organised fridge is not just tidier. Food lasts longer when it is stored in the right place, you can see what you have, and less ends up in the bin.

Store food in the right zone

• Top shelf: ready-to-eat food, leftovers, drinks and deli items.
• Middle shelves: dairy, eggs and cooked meats.
• Bottom shelf: raw meat and fish in sealed containers, where it cannot drip onto anything else.
• Salad drawers: vegetables in one, fruit in the other if you have two.
• Door: condiments, sauces, juice and butter. The door is the warmest spot, so it is not ideal for milk.

Use clear containers

Clear, stackable containers let you see what is inside at a glance and make use of the full shelf height. Group similar items together, such as a breakfast box, a snacks box or a box of cheeses.

First in, first out

When you unpack shopping, move older items to the front and put new ones behind. A small "eat me first" box for food nearing its date is a simple way to make sure it gets used.

Label leftovers

Write the date on leftovers with masking tape and a pen. Most cooked leftovers should be eaten within two days.

Do not overfill

Cold air needs to circulate. A packed fridge has warm spots and works harder. Leave a little space between items and keep the back wall clear.

Use the features you have

Many modern fridges have humidity-controlled drawers, a chill or zero-degree zone for meat and fish, and adjustable or folding shelves. Setting these up properly can add days to the life of fresh food.

Clean it regularly

Wipe spills straight away and give the fridge a quick clean before your weekly shop. An open tub of bicarbonate of soda helps absorb odours.

For more ideas, read our guide to reducing food waste. If your fridge is too small or old, browse our fridge freezers or visit S&D Ireland in Ormskirk.