Save waste, store correctly - but how exactly?

Our food has different shelf lives. Water in particular causes food to spoil quickly, such as milk, fish or meat. On the other hand, sugar, rice or lentils, for example, have little water, which is why these products do not actually spoil or only spoil very slowly. In between are products such as apples, onions or potatoes, which can be kept for a long time if stored correctly. But what actually happens during spoilage?

On the one hand, it is the product's own enzymes that cause the sliced apple to turn brown, for example. On the other hand, it is growing microorganisms on the product, such as mold on bread.

Stored correctly, however, the mold spores and enzymes can be eliminated or at least limited. We make it uncomfortable for them by removing the heat or moisture, making the environment acidic or taking away the oxygen completely. Much of this is already done during packing and you can also read some tips for at home in our blog post Grandma's tips (opens in a new tab). Now let's take a look at cooling.

We're not just talking about a simple cupboard that is somehow cooled and ensures that our yogurt lasts longer than two days. There is air circulation in the refrigerator, so that warm air rises to the top and cold air sinks to the bottom. This creates different temperature zones, which make a big difference. The TV show "Sendung mit der Maus" (opens in a new tab) explains exactly how this works in technical terms. To allow the air to circulate, however, the fridge must not be too full. It's better to shop more often, less often and more selectively.

A standard refrigerator has 6 cooling zones with a temperature difference of up to +10°C. The refrigerator should also be put away taking into account the different cooling temperatures.

Prepared food such as cakes, sauces or cooked meat as well as sweets with a lot of sugar, fat or acid are storedat the top of the fridge. Jam or margarine can be stored well at +8°C to +10°C.

The middle shelf is around +4°C to +6°C and is particularly suitable for dairy products such as yogurt, cream, quark and eggs. Cheese also stores well here. Please note that it loses its aroma at colder temperatures. Cold cuts should also be stored here, but preferably always hygienically covered. As a tip, it is best to place sliced sausage and cheese in a breathable tin with a piece of kitchen paper in the fridge. This absorbs unnecessary moisture and the products last longer. A common mistake is the open milk carton. Instead of placing it in the door, it should be stored on the middle shelf so that it lasts longer.

It is coolest on the lowest level, on the glass shelf above the vegetable compartment at around +2°C to +3°C. This is where perishable items such as raw meat or raw fish should be stored. High-protein meat alternatives such as vegan mince or vegetarian burger patties are also best stored on this shelf. When storing meat, it is important that no meat juices leak out, so wrap it securely before storing.

The vegetable compartment is located at the bottom. Protected by the glass shelf, which keeps out both cold air and moisture, the temperature here is around +10°C to +13°C. Ideal for fruit and vegetables that need to be cooled so that they retain their valuable vitamins. But it is best to store them without unnecessary plastic packaging if you have bought any. If possible, it is best to store fruit and vegetables in two separate compartments. Carrots, lettuce, grapes and plums, for example, can be stored here. A few more tips in our article with grandma's wisdom (opens in a new tab).

The door also has two temperature zones, with the upper and lower part of the refrigerator at around +10°C and the middle at around +8°C, as in the upper part of the interior. The fridge door is therefore suitable for storing butter, eggs, jams or even a half-empty ketchup bottle. The bottle holder provides the ideal drinking temperature for cool alcoholic and non-alcoholic drinks. Opened juices can also be stored here without any problems.

This means that everything should be kept according to its shelf life and food waste should be reduced. Correct storage saves food, money and energy.

"FiFo principle"

Food should always be put away according to the FiFo principle. The "First in - Firtst out" principle is about using up products that were already there first, as the expiry date is often reached earlier. Therefore, always move the later expiry date to the front.

The difference between best-before date and use-by date:

A use-by date is found on perishable foods and should also not be exceeded. In the case of fresh meat or fish in particular, the product should be disposed of in the organic waste garbage can and the packaging in the yellow bag if it is exceeded.

This is different for best-before dates. The products are still edible long after this date. Therefore, after the date, test the edibility with your own senses - look, smell, taste. A little tip: this date can also be found on water bottles and what exactly is broken in water?