- Upper shelves: foods that don’t need cooking, such as deli meats & leftovers.
- Lower middle shelves: dairy such as milks, cheeses, yogurt & butter.
- Bottom shelf: this is the coldest part of your fridge, & where wrapped raw meat & fish should be kept, to reduce the risk of cross contamination.
- Drawers: vegetables, salads & fruit & herbs.
- Door shelves: this is the warmest area of the fridge & best for condiments, jams & juice.
- You can also store leftovers in clear, glass containers so you can see what you’ve got and then you’re more likely to eat it.
- Start an ‘eat me first’ box so you’re not wasting food.
This is some text inside of a div block.
