One of the top ways to reduce food waste is to arrange your fridge in a way that you’ll know exactly what you have—information that can then guide your cooking and eating to ensure nothing goes into the trash. Mise en place, the French term for “putting everything in its place,” is typically used in reference to your setup when cooking. But this idea applies to your kitchen as a whole, including your refrigerator. “When your fridge is organized, you’re more aware of its contents and more likely to use foods before they turn bad,” says Abbie Gellman, RD, chef at the Institute of Culinary Education in New York. Take note of these expert tips for cutting back on food waste by organizing your fridge. Produce should be kept in the crisper drawers, as it will help it stay fresh longer. (The exception: If you’re trying to encourage more fruit and veggie consumption in your household, cut them up and place them in clear, snack-sized containers at eye-level. Remember, the ultimate goal is the eat them before they go bad.) Store cheese and milk on shelves rather than in the door, which is the warmest part of your fridge. Any meat should go on the bottom shelf with a paper towel stored underneath the packages (in case of any drips). Keep leftovers on a high shelf so you’re more likely to spot them. You can use kitchen tape, painter’s tape or masking tape, or even a plain old permanent marker will work for any container you’re planning to recycle afterward (i.e., single-use cans or jars). You should also separate greens from the vegetables where applicable. For example, beets and beet greens should be separated to help them both last longer, says Gellman, as the greens will degrade much faster than the beets (wrap greens in a damp towel and store the beets free in the crisper drawer). For example, you can mix leftover lasagna with jarred pasta sauce, crushed tomatoes, a little broth and Italian seasoning to make a lasagna soup. Check out the Netflix series Best Leftovers Ever! for more inspiration.
