Home Food Storage Best Practices

Guidelines released in late July and early August 2026 outline how to organize both refrigerators and freezers to keep food fresh, reduce waste, and save energy. The refrigerator advice stresses placing leftovers, ready‑to‑eat meals, and drinks on the top shelf, dairy on the middle shelves, and raw perishables on the coldest bottom shelf, while using crisper drawers for fruits and vegetables. It also recommends proper cheese wrapping, storing eggs in their original carton on an interior shelf, and maintaining a fridge temperature at or below 4 °C.

A day later, freezer recommendations focus on maintaining an optimal –18 °C temperature, using the coldest zones (bottom and rear wall) for temperature‑sensitive items, and organizing zones for ice cream, snacks, and frozen meals. Proper arrangement speeds freezing, limits freezer‑burn, and improves space efficiency. The guidance notes that opening the door or adding warm food can raise internal temperature, and that no‑frost models briefly warm the interior during defrost cycles.

Together, the two sets of advice aim to extend food quality, cut household food waste by up to 40 %, and lower electricity consumption.