IF you are often throwing food away, you may not be using your fridge correctly.
Many of us are getting it wrong when it comes to storing fresh meat, dairy and vegetables.
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So here’s some cool facts that will help you get the most from your chiller.
KEEP YOUR COOL: Did you know that the temperature of your fridge should be between 0 and 5C?
Half of us are failing on this, according to sustainability website lovefoodhatewaste.com, with the average UK fridge two degrees too warm.
Once you set it at the right level using the manufacturer’s instructions, your food will stay fresher for longer, reducing the amount you throw away.
SPUD SURPRISE: We bin more potatoes than any other food — and that means wasting a lot of cash too.
For years, the advice has been to keep spuds in a cool dark place, but that’s now changed. The Food Standards Agency says you can put them in the fridge to cut down on food waste.
Storing them below the magic 5C will keep them fresh for three times as long.
MAKE YOUR PINT: Prepare to be surprised — the fridge door is not the best place to store milk.
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To ensure it is fresh for as long as possible, put it in the main body of the chiller. Towards the back of the middle shelf is the best place to make sure it is kept cool enough.
This will help reduce the 490million pints tipped down the sink every year after the milk has gone sour.
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Use the door to store non-dairy drinks, relishes and sauces.
Items like maple syrup, pesto and mayonnaise should also be kept in the fridge.
RAW FACTS: Raw meat and fish should be kept in the coolest spot in the fridge — on the bottom shelf.
Wrap them tightly in a plastic bag or in a sealed box. Vacuum-packed meats have a longer shelf life.
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