Refrigerator Guide - Take Extinction Off Your Plate

beat
food waste
Refrigerator Guide
Love your leftovers
Get organized
• Use adhesive labels to mark leftover
containers with the date the food was
prepared.
• Upper shelves: leftovers,
ready to eat foods, beverages.
• Place newest leftovers towards the back
of the fridge and move older leftovers to
the front.
• Lower shelves: the coldest
portion of your refrigerator —
ideal for proteins and other
raw ingredients.
• Make a list of the leftovers you have in
your fridge. Keep the list on the front
of the fridge to help remind you what
should be eaten soon to prevent spoilage.
Let technology lend a hand
• FridgeCam shows you the contents of
your refrigerator from anywhere and helps
you track which foods may be close to
spoiling.
• Put an ethylene gas absorber in your
refrigerator to keep some fruits and
veggies fresh longer.
• Fridge door: the warmest
portion of the fridge —
better for condiments, salad
dressings, etc. that don’t
perish easily.
• Crisper drawers: Move
perishables out of these
drawers so they aren’t
forgotten. Otherwise, use
low humidity so that apples,
avocados, melons and
mangoes in these drawers
stay fresh longer. Use high
humidity for green veggies,
herbs, peppers, strawberries
and broccoli.
TakeExtinctionOffYourPlate.com/BeatFoodWaste
a project of the Center for Biological Diversity
beat
food waste
Refrigerator Guide
Freezer tips
• If you won’t be able to eat something in
time, freeze it at its prime.
• Freeze your food in the portions that
you intend to eat it. It’ll freeze faster in
smaller units and you’ll avoid having to
defrost more food than you can eat.
• Be sure to cool your food before you put
it in the freezer. Hot food can raise the
temperature of other foods in the freezer
and make them begin to defrost.
• To preserve peas,
asparagus and broccoli,
boil them for 30
seconds and then place
them in a bowl of ice
water. Freeze them
before transferring
them to a freezer bag.
Produce hacks
• Give your veggies some
breathing room. Allowing air
to circulate will help them
stay fresh longer.
• Think outside of the box —
cucumbers, potatoes, onions,
tomatoes and squash are
best stored
at room
temperature.
• Onions and
potatoes that
sit together, rot together.
Keep them out of the fridge
in a dark space, but not too
close to each other.
TakeExtinctionOffYourPlate.com/BeatFoodWaste
a project of the Center for Biological Diversity
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