Decant, date and stop storing the wrong things cold
Half-used packets collapse, tip and hide. Tip them into squat, straight-sided containers that stack, and write the date on a strip of masking tape rather than trusting memory. Shallow containers also cool leftovers faster, which matters more than most people realise — a deep pot of stew left to cool slowly on the side is not doing you any favours.
And remember what does not want to be in there at all. Whole tomatoes lose flavour and turn mealy in the cold. Potatoes, onions and garlic prefer a dark, airy cupboard. Bananas blacken. Bread goes stale faster in the fridge than on the counter; freeze what you will not eat in two days instead. Clearing those out frees up real estate for the things that genuinely need it.
How often should I actually clean out the fridge?
A proper empty-and-wipe once a month is plenty for most households, but a five-minute audit the night before your main shop is what keeps it useful. Pull everything forward, bin what has turned, move anything borderline into the eat-me-first box, and give the shelf a quick wipe while it is clear. You will shop better simply because you know what you already own.
Where should I keep herbs and leftovers so they last?
Soft herbs like parsley, coriander and dill last far longer standing in a glass with a little water, loosely covered, than they do sweating in their bag — treat them like cut flowers. Leftovers should be cooled quickly, stored in shallow containers at eye level, and eaten within a couple of days; anything you know you will not get to, freeze on the day you make it rather than after it has already sat for three days.
