Reducing food waste is great for the planet and your wallet. Start with your refrigerator: with a few simple steps, you can cut down on the amount of food you throw out due to spoilage.

The key to preserving refrigerated goods is inventory management. Chef Jagger Gordon operates a Toronto-based non-profit called Feed it Forward. It rescues surplus food and distribute it to families in need. Jagger says that running an efficient kitchen requires the adoption of “precise micromanagement techniques.”

Gordon suggests doing a weekly inventory of the refrigerator and listing what’s on hand, along with expiry dates, if applicable. Use this information to plan meals and prioritize items that need to be used soon. He is also a big fan of the “first in, first out” principle for the refrigerator. “Place newer items behind older ones to ensure older items are used first, minimizing spoilage,” he says. Visibility is key, so you don’t forget about something until it’s too late. Use clear storage containers so everyone can see what’s in there — and give them a label.

To get as much bang for your food buck as possible, Gordon suggests transforming leftover proteins into soups or stews. “Leftover roast chicken can be turned into a flavourful chicken soup or salad,” he says. Vegetable scraps can be used to make stock for soups and stews. “This adds depth to your dishes and ensures that nothing goes to waste.”

Keeping Cool

Here, Gordon suggests the following storage tips for your refrigerator.

Temperature control

Set your fridge to 4 C or cooler (2 C to 4 C is optimal). Some areas of your fridge are notably warmer, so follow the tips here to ensure you place foods in the best places.

FIFO (first in, first out)

When unpacking groceries, place newer items (with more distant best-before dates) behind older items, so you will have a visual cue as to which foods need to be consumed sooner.

Top shelf

This spot is ideal for leftovers and ready-to-eat foods. “Store drinks and ready-to-eat foods like leftovers here, as this area tends to be the warmest, making it good for items that don’t need to be extremely chilled.” Visibility is best on the top shelf, too, so leftovers can get gobbled up quickly.

Middle shelf

This is where you should keep dairy products and eggs. “Dairy products benefit from consistent temperatures. Keep items like yogurt and cheese here for maximum freshness.”

Bottom shelf

Store raw meat in a separate bin to prevent cross-contamination. “The coldest part of the fridge is ideal for these items.”

Crisper drawers

“Use the crisper drawer for fruits and vegetables but separate them.” Fruits emit ethylene gas, which can spoil veggies faster. The highest emitters are apples, bananas, kiwis, tomatoes and avocados. Set crisper humidity levels correctly: high is for items with a tendency to wilt, such as carrots, broccoli, lettuce and peppers; low is for foods that can break down and rot, like apples, pears, oranges, peaches and lemons.

Portion and freeze

Portion large (a.k.a. bulk or club size) items into sizes appropriate for your family’s meal requirements and freeze what you’re not planning to use immediately. (Don’t forget to label and date them, too.) Prepare meals in batches and freeze them for later use. This is a good way to use up produce and meat before they spoil.

Visit CAA Magazine’s Fall 2025 issue to learn more about food waste — and how to keep it to a minimum.