How to Organize Your Fridge to Reduce Food Waste, According to Kroger Experts

This is a surefire way to encourage food to spoil quickly because of heat that radiates from the fridge itself. Take those loaves of bread and that package of sweet potatoes and move them into the pantry instead.

There’s a science to where you place the items in your fridge and freezer. Sure, you may set your fridge to 40 degrees, but did you know that the temperature doesn’t always distribute evenly? To ensure your items stay cool properly, store ready-to-eat foods at the top of the fridge (heat tends to rise), leftovers in the middle and milk towards the bottom (the coolest spot). In the freezer, seafood goes on top, beef and pork in the middle and poultry on the bottom. Then use the door (which happens to be the warmest place in your refrigerator) for condiments like ketchup, mustard and your favorite green goddess dressing.

Too many items keep the cool air from circulating and, in turn, cause your food to go bad much faster.

Genius tip: Keep the freshest produce in one crisper drawer and older produce in the other so you always know what to eat first.

Six chicken breasts in one package for a party of one? Simply remove and store individually versus placing the entire package in the freezer. In general, it helps to freeze items in smaller portions so you only thaw what you can eat.