Five fridge habits that cut food waste without much effort

Throwing food away is throwing money away. Most households can reduce waste with a few small habits.

1. Put old food at the front#

When you unpack shopping, move older items forward and place new ones behind. It sounds obvious, and it works because you can only eat what you can see.

2. Keep a "use first" shelf#

Choose one shelf or a box for food that needs eating soon. When you decide what to cook, start there. Soup, stir-fries, omelettes and frittatas absorb many leftovers.

3. Check the fridge temperature#

Aim for 5°C or colder. A cheap fridge thermometer shows whether the setting is accurate. Colder food lasts longer and is safer.

4. Store each thing correctly#

• Herbs keep longer if you treat them like flowers: stems in a glass of water, loosely covered.

• Keep onions, potatoes and bananas out of the fridge.

• Store apples away from other produce, since they release ethylene gas that speeds ripening.

• Keep salad leaves dry, with a paper towel in the tub.

5. Freeze before it's too late#

Bread, cooked rice, meat, milk, grated cheese and overripe bananas all freeze well. Freeze in portions and label with the date.

Understand dates#

"Use by" dates are about safety. Do not eat food past them. "Best before" dates are about quality, and food is often fine after them, so use your senses and judgement. Check official guidance for foods like cooked rice and meat.

Plan meals, but loosely#

Before shopping, check what you already have and plan two or three meals around it, leaving some days free for leftovers. Shop with a list.

Track what you bin#

For a week, note what ends up in the bin. You'll often find the same two or three items. Buy less of them.

The payoff#

Cutting waste by even a few items a week saves real money over a year, and costs no more than a bit of attention.