Us Brits have made 77 million fewer visits to the shop compared to last year and are spending nearly 20% more on the food shop* during lockdown. This combination of fewer trips and bigger spends means that our fridges are bursting with food for all those hungry mouths!
We know that fuller fridges can make it harder to organise and clean properly, so at Hisense we have partnered with Marie Kondo-certified Professional Home Organiser Sue Spencer to give us some insight into how we should be organising our fridge.
The results? Less food waste, reduced cleaning time and just making life easier.
With this newfound knowledge from Sue, we have pulled together a list of tips for the ultimate fridge organisation!
Before organising your fridge, Sue recommends a full audit of your food products, so you start with a clean slate.
Sue’s tips for a top to bottom fridge audit:
- Gather all the contents of the fridge together and group into categories of similar items (raw meat, deli meat, yoghurts/puddings, dairy, condiments).
- Work through each category and check use by/best before dates – removing anything that’s obviously past its best.
- Next go through each category in turn and look at what you have, making decisions about whether it’s something you will definitely use in future or not – you may find that you have left over ingredients from one-off recipes that you’re unlikely to use again (eg: harissa paste, tahini, chorizo) – if it’s unlikely that you will use it before it’s used by date take the decision there and then to discard it.
Sue’s tips for organising your fridge:
- Bottom Drawer: Save this for vegetables and fruit – this cooler space in the fridge helps to keep the vegetables fresher for longer. If the drawer isn’t big enough to fit everything just store your veg in it and put the fruit in the main body of the fridge. Pro tip: don’t keep potatoes in the fridge! They should be kept in a well ventilated, dark, dry place – I keep mine in a wicker basket in the larder cupboard.
- Bottom Shelf: Use the lowest shelf in the fridge for raw meat and fish – these should always be kept in sealed packs or containers. Storing these products lower down in the fridge also limits any nasty drips or spillages if the packaging splits.
- Lower Shelf: Put any fruit or salad that doesn’t fit in the bottom drawer on this lower shelf.
- Middle Shelf: This should be used for dairy produce – cheese, yoghurts, cold puddings and eggs. Eggs do not belong in the fridge door, simply because this area is exposed to the opening and closing of the door – eggs need a constant temperature! Milk should also be stored on the middle shelf where possible. Smaller bottles are easier to store at a constant temperature than larger bottles, which usually only fit in the door!
- Top Shelf: Store any leftovers, ready to eat deli foods (like ham) and things that do not need to be cooked at the top of the fridge.
- Fridge Door: This is the least consistent temperature due to it being opened and closed frequently. It’s best to use the door to store things like condiments and non-perishable items like juices and jams. You can also store soft dairy items like butter in the door.
Armed with these tips, you’re ready to tackle your fridge! You’ll be able to see exactly what foods you have, making it easier to grab what you need when you need and with foods stored in the correct places, they will stay fresher for longer.
Our innovative Total No Frost Technology, a feature of Hisense fridge freezers including the Hisense PureFlat RF540, helps circulate cold air evenly throughout the fridge and freezer to prevent ice crystals from forming and ensures a consistent temperature for optimum food storage.
Want to check out our full range of fridge freezers? Take a look here.
*Source: Kantar, June 2020