How to Store Food Properly — The Easy Way to Keep Things Fresher for Longer

How to Store Food Properly — The Easy Way to Keep Things Fresher for Longer

If your veggies wilt before you remember they're in the fridge... or your meat starts to smell suspicious by day three, this one’s for you.

Proper food storage isn’t just about keeping your fridge organised — it’s a powerful way to reduce food waste, save money, and get more life out of every grocery shop. And when paired with a food waste solution like NAMU NAMU, you’re not just storing smarter — you’re closing the loop at home.

Let’s break down how to store food properly, from leafy greens to seafood, in both the fridge and freezer.

🥬 Leafy Greens: Keep Them Crisp, Not Soggy

Examples: Spinach, lettuce, rocket, kale, herbs

In the fridge:

  • Don’t wash before storing. Moisture is the enemy here.

  • Wrap in a dry paper towel and pop inside a vented container or a produce bag.

  • Place them in your fridge’s crisper drawer, which is made for humidity-loving greens.

In the freezer:

  • Leafy greens can be frozen, but only after blanching (brief boil + ice bath).

  • Pat dry, portion into bags, and freeze flat.

  • Best for smoothies, soups, or stir-fries — don’t expect salad quality.

🍖 Raw Meat: Freshness + Safety

Examples: Chicken thighs, steak, lamb chops, pork fillets

In the fridge:

  • Store on the bottom shelf to prevent drips.

  • Leave in original packaging if using within 2 days. Otherwise, rewrap tightly in cling film or foil and place in an airtight container.

In the freezer:

  • Double-wrap in freezer bags or butcher paper, squeezing out as much air as possible.

  • Label with name and freeze date.

  • Shelf life:

    • Chicken: up to 6 months

    • Beef/lamb: up to 12 months

    • Pork: 4–6 months

🧊 TIP: Keep a small section in your freezer labelled “Eat Me First” for things approaching their use-by.

🐟 Fish & Seafood: Handle With Care

Examples: Salmon, white fish, prawns, scallops, calamari

In the fridge:

  • Keep in its packaging or loosely wrapped in foil.

  • For extra freshness: rest on a plate of ice, cover, and change ice daily.

  • Use within 1–2 days of buying.

In the freezer:

  • Pat dry, wrap tightly, and freeze flat.

  • Most seafood lasts around 3–6 months in the freezer.

  • Use vacuum-sealing or double wrapping to avoid freezer burn.

🐠 Quick note: Defrost seafood slowly in the fridge overnight — never at room temp.

🥕 Harder Veggies: Crunch That Lasts

Examples: Carrots, zucchini, broccoli, capsicum, cauliflower, celery

In the fridge:

  • Carrots & celery: store in water-filled containers. Swap water every 2–3 days to keep crisp.

  • Broccoli & cauliflower: store in open or perforated bags to breathe.

  • Zucchini & capsicum: paper towel wrap + breathable bag = longer life.

In the freezer:

  • Blanch (briefly boil, then ice bath), pat dry, and freeze in portions.

  • Great for stir-fries, soups, stews, or hidden veg recipes.

🥦 Want to reduce plastic use? Try silicone zip pouches or reusable beeswax wraps.

🍓 Fast Spoilers: Handle With Love

Food Fridge Tip Freezer Tip
Berries Store dry in a paper-lined container, lid slightly ajar Freeze on tray, then bag for smoothies
Mushrooms Store in paper bags — never plastic Can be frozen cooked, but texture changes
Bananas Leave at room temp until ripe, then refrigerate Peel, slice, and freeze for baking or smoothies
Avocados Refrigerate once ripe. Cut ones: lemon juice + wrap Mash with lemon juice and freeze in portions
Cheese Wrap in baking paper + foil or beeswax wrap Hard cheese can be frozen grated

🥑 TIP: Keep ethylene-producing fruits (like bananas and apples) away from sensitive items like leafy greens — they speed up ripening!

🧊 How to Use Your Fridge Like a Pro

Organising your fridge makes a huge difference in shelf life. Here’s how:

Fridge Zones:

  • Top shelf: Ready-to-eat foods (yoghurts, leftovers)

  • Middle shelf: Dairy and eggs (not in the door!)

  • Bottom shelf: Raw meat and fish (coldest area)

  • Crisper drawers: Fruits and vegetables (keep them separate if possible)

🥚 Egg Myth Buster: They last longer when kept in their original carton — it protects from temperature swings.

❄️ Freezer Smarts: Label It or Lose It

  • Label everything with the name + date — future you will thank you.

  • Freeze flat when possible for faster defrosting.

  • Don’t overfill. Leave space for air to circulate, or your freezer works harder (and uses more power).

🧊 NAMU NAMU TIP: Once you start using your freezer wisely, you’ll notice how much less food goes in the bin — and how much more ends up in your meals (or your blender).

♻️ Still Didn’t Finish It? Meet Your Backup Plan

Even with the best storage tips, some food waste is inevitable. That’s where NAMU NAMU Food Waste Disposal comes in:

✅ Toss in wilted veggies, offcuts, peels, and even small bones
✅ One-touch operation turns scraps into dry, odourless PlantMix
✅ Store food waste mess-free until you’re ready to run the cycle
✅ No smell, no flies — just clean waste reduction in a sleek design

And the best part? You’ll never deal with a stinky bin again.

Your food scraps become garden-friendly goodness. That’s how waste should work.

🌱 Plan, Store, Reuse, Compost

You don’t need a commercial fridge or fancy containers. Just a few small habits can make a big difference:

  • Plan your meals

  • Store food in the right places

  • Freeze things before they go bad

  • Use leftovers creatively

  • Compost (or upgrade to NAMU NAMU!)

💡Want more eco-living tips? Join our newsletter and get 5% off your first NAMU NAMU order!

Let’s keep your fridge fresh, your freezer efficient — and your food waste out of landfill.

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