Less food waste at home
Most food that ends up in the bin at home was forgotten, not spoiled on purpose. A few simple habits make a real difference — no special equipment needed.
Best-before is not use-by
The two dates on packaging mean different things:
- Best before is a quality promise. After that date the food may lose some flavour or texture, but it is often still perfectly fine. Yogurt, cheese, pasta, rice, tinned food and many other products usually last well beyond it if stored properly and the packaging is intact.
- Use by is about safety. It appears on highly perishable food such as fresh meat, minced meat, poultry and fish. Do not eat these products after that date, even if they look and smell fine.
For best-before products, trust your senses: look, smell and taste a small amount. Mould, an unusual smell or a bulging package are clear signs to throw something away.
Where things belong in the fridge
A fridge is not equally cold everywhere. Set it to about 4 to 5 °C and use the zones:
| Zone | Good for |
|---|---|
| Top shelf | Cooked dishes, leftovers, cheese |
| Middle shelf | Dairy products such as yogurt, milk and cream |
| Bottom shelf (coldest) | Raw meat and fish, well wrapped |
| Crisper drawer | Vegetables, salad and fruit that likes the cold |
| Door (warmest) | Drinks, butter, eggs, sauces and condiments |
Do not overfill the fridge: cold air needs to circulate. Let hot food cool down before you put it in, and keep it covered.
First in, first out
When you unpack your shopping, put new products behind the ones you already have. That way, the older items are in front and get used first. Keep an eye on opened packs too: once opened, many products only keep for a few days.
Freeze in time
Bread, meat, cooked meals, grated cheese and many vegetables freeze well. Freeze them before the date, not after. Label containers with the content and the day you froze them, and thaw meat and fish slowly in the fridge.
Shop with a list
Check what you still have before you go shopping, and write down what you really need. Buying smaller amounts more often often works better than a big weekly shop for fresh produce.
Cook from what you have
Plan one meal a week around whatever needs using up. Soups, stir-fries, omelettes, pasta sauces and casseroles take almost any vegetable. Leftovers make a good lunch the next day.
How FridgeLoop helps
- Add items by barcode, receipt photo or by hand, each with its expiry date.
- Get a reminder before something expires, as many days in advance as you like.
- See at a glance what needs using today, soon or this week — in the app and in the widget.
- Ask for recipe ideas based on what you have, and move missing ingredients to your shopping list.
FridgeLoop is an aid: always check food yourself before you eat it.