A Zero-Waste Guide for a Cleverly Organized Fridge

Cooking “touski” meals (a French term meaning “everything that’s left”) and trying not to waste food can sometimes require effort and creativity on a daily basis, which may feel exhausting just to think about. But did you know that food waste can also be reduced simply by organizing your fridge? Easy to implement, it’s just a matter of maintaining that organization day to day—a small effort that goes unnoticed but ensures maximum freshness!

Fridge Sections

Although your fridge may indicate an internal temperature of 4°C, not all sections are at the same temperature, and depending on the type of fridge (freezer on top or bottom), the zones vary. In all types of fridges, the storage spaces in the door maintain a temperature between 4 and 10°C, so it’s best to avoid storing milk there. Instead, opt for less perishable items like condiments, jams, or pasteurized beverages.
In a fridge with a top freezer, the top section is the coldest—between 0 and 4°C—(for a bottom freezer, it’s the bottom section), so that’s where raw meat and fish, as well as other sensitive foods, should be stored.
The middle of the fridge is the temperate zone for both types; this is where you place cooked dishes, deli meats, protein-rich products, eggs, and soft cheeses.
In the warmest zone—4 to 6°C—(top for bottom-freezer fridges and bottom for top-freezer fridges), store fresh fruits and vegetables (in the drawers) and foods that tolerate slightly warmer temperatures.

How to Wrap Food

Original packaging is rarely the most effective for keeping food fresh, especially fruits and vegetables. Using a damp or dry cloth depending on the item can extend shelf life.
For carrots, mushrooms, radishes, berries, cranberries, grapes, and cherries, place a dry cloth at the bottom of a container to absorb excess moisture and prevent mold.
For broccoli, kale, celery, spinach, herbs, lettuce, and green onions, wrap them in a damp cloth to prevent the dry fridge environment from drying them out.

A “Eat Me Soon” Section

Designate a bin or section in your fridge labeled “Eat Me Soon!” where you place foods most likely to spoil in the coming days. This becomes your main source of inspiration for touski meals. Check this section before planning your weekly meals to incorporate items that need to be eaten quickly.

A Well-Ventilated Fridge for Maximum Preservation

An overfilled fridge causes several issues: air circulation is reduced, making some areas less cold, and opening and closing the door requires more energy from the compressor to maintain a uniform temperature.
Also, foods placed too close to the cold air flow may freeze, damaging their quality.
Finally, with a packed fridge, it’s easier to forget what you have because you can’t see clearly.

It’s recommended to keep your fridge at no more than 75% full to help reduce food waste.

A Food Fight article presented by Jour de la Terre