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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
21/01/2026
Most of the mistakes people make when storing food come from a place of good intentions. For example, many people refrigerate everything or wash their produce too soon, severely shortening the time that the item can be consumed. Some things that can greatly reduce food waste include grouping produce (so as not to overcrowd containers), choosing the correct types of containers, and understanding how temperature-sensitive an item is.
Food storage seems to be an instinctual thing for many of us; however, many of our regular storage habits, which we consider to be "normal," ultimately shorten the shelf life, dull the flavour, and contribute to wasted food. For instance, many people choose to store everything in the refrigerator, store their produce together, or assume the original containers are optimal for food storage. While those storage practices may seem reasonable, they are not always the best solutions for food storage. However, understanding how temperature, moisture, air, and natural gases interact with various types of food can significantly improve the workflow in your kitchen.
One of the most popular misconceptions is that all foods should be refrigerated. Potatoes, onions, garlic, tomatoes, and bread all do poorly when stored in cold environments. Refrigerating potatoes turns starch into sugar, which affects the taste and texture of the potatoes. In contrast, onions will turn to mush and develop mould because of excess moisture. Refrigerated tomatoes are bland and overly soft, while bread will quickly become stale in a refrigerated environment. The best methods of storing these items are in a cool, dark, and dry place.
Ethylene is a naturally occurring gas that causes the ripening and spoiling of fruit, most notably bananas, apples, mangoes, pears, and avocados. They should not be stored together with other vegetables that are sensitive to the effects of ethylene gas, such as leafy greens, carrots, cucumbers, and the like. If you want to keep your fruits and vegetables fresh and protected from the effects of ethylene gas, store frozen or loosely wrapped produce separately from the fruits that produce ethylene gas.
Most food products are packaged in thin plastic or paper bags for transporting; however, leaving flour, rice, lentils, or spices sealed in those bags will allow them to absorb moisture and come into contact with air, causing spoilage. Cooked food that is stored in uncovered bowls encourages the growth of microorganisms on the surface of the food and allows the food to take on flavours from other foods in the storage area. Airtight containers will keep foods fresh, prevent cross-contamination, and eliminate the possibility of transferring odours between various food products. Glass storage containers are preferred to keep air out of the container and provide a greater level of protection than plastic or metal.
Having a full refrigerator may seem efficient, but having too many items can block airflow and create uneven cooling cycles in the refrigerator. This creates warm areas for the growth of bacteria and cold areas where foods can freeze and spoil. Too many items can make it difficult to see what you have, and it increases the likelihood of food waste. Leaving some space between items in the refrigerator will allow the refrigerator to properly regulate the temperature and help improve food safety.
The idea of washing fresh fruits and vegetables right away when purchased gives one a sense of being sanitary, but the excessive water on them causes fungus to develop. Most of the time, berries, mushrooms, and green leafy products will be the most affected by this. Therefore, it is best to store fresh produce immediately after purchasing it, without washing or adding moisture to it until one is ready to eat or use it. However, if you must wash produce before you eat/use it, it is very important to make sure that the produce has been dried completely and that moisture-absorbing materials are used to help keep it from becoming contaminated.
Different types of food will spoil at different rates. For example, rice, lentils, and gravies, as opposed to other items such as roasted vegetables, all prepare much quicker than some other foods. Leaving food to cool down in the air before refrigerating it will create a greater risk of bacterial contamination, and reheating it many times reduces its quality. Lastly, by storing leftover food in smaller portions, labelling them with the date they were cooked/packed, and refrigerating them within two hours of cooking them, will increase the chances of keeping your food safe and good tasting.
