Food Storage Guide: How to Cut Waste With Proper Fridge, Freezer and Pantry Use

Roughly one-third of all food produced in the United States goes uneaten, and in 2019 about 96% of household food waste ended up in landfills, combustion facilities or sewers, according to the U.S. Environmental Protection Agency (EPA). The EPA estimates this costs the average family of four nearly $3,000 a year. Most of that loss happens at home, which means storage habits — not just shopping choices — determine how much food actually gets eaten.

Set the right temperatures first

The U.S. Food and Drug Administration (FDA) says the refrigerator should be kept at or below 40°F (4°C) and the freezer at 0°F (-18°C). The FDA recommends using an appliance thermometer, noting that built-in dials are not always accurate, and checking the temperature periodically. The agency also advises following a 'two-hour rule': perishable food left at room temperature longer than two hours (one hour if the room is above 90°F) should be discarded or refrigerated immediately.

Colorado State University Extension, a U.S. land-grant university food-safety program, adds that the refrigerator should run between 35°F and 40°F and that the freezer should not be overcrowded, since proper air circulation helps keep temperatures stable throughout the unit.

How long food actually keeps

Storage times vary sharply by food type. Colorado State University Extension publishes the following reference figures for refrigerator and freezer storage under safe temperatures.

The extension service stresses that these are guidelines for food kept at the correct temperature; food left in a warmer fridge or an underperforming freezer will spoil faster than the chart suggests.

Organize food so nothing is forgotten

The FDA advises storing eggs in their original carton inside the refrigerator rather than in the door, where the temperature is warmer, and avoiding crowded shelves so air can circulate. The EPA also recommends separating fruits that release ethylene gas — such as bananas, apples, pears, stone fruits and avocados — from other produce, since ethylene speeds ripening and spoilage in nearby items. Vegetables prone to wilting, like leafy greens, carrots, cucumbers and broccoli, keep longer in a high-humidity drawer, while items prone to rot, such as mushrooms and peppers, do better in low humidity, per the EPA.

Choosing a preservation method for surplus food

For food that cannot be eaten before it spoils, the University of Georgia's National Center for Home Food Preservation (NCHFP) describes several established methods, each suited to different foods.

1. Freezing: lowers temperature until the water in food turns to ice, slowing microbial growth; the NCHFP notes rapid, uniform cooling preserves quality best.
2. Canning: food is heated in jars to destroy pathogens; as the jar cools, a vacuum seal forms that keeps it shelf-stable.
3. Drying: removes the moisture microorganisms need to grow, producing lightweight food that needs no refrigeration.
4. Fermenting: microorganisms break down carbohydrates and other compounds without oxygen, producing acids that preserve the food while changing flavor and texture.
5. Pickling: vinegar, salt and sugar create an acidic environment that extends shelf life.
6. Curing and smoking: salt draws moisture out of meat, and smoke adds further preservative effect, mainly used for meats.

The EPA specifically suggests freezing, pickling, dehydrating, canning or turning surplus fruit into jam as ways to use seasonal produce bought in bulk before it spoils.

Reading date labels correctly

The FDA notes that 'use by' dates generally indicate peak quality rather than a safety cutoff, meaning many products remain safe to eat after that date — infant formula is the exception, as it must be used by the printed date. The agency advises relying on temperature control rather than appearance or smell alone, warning that food 'can make you very sick even when it doesn't look, smell, or taste spoiled.' Visibly moldy food, and canned goods that are swollen, leaking, punctured or deeply rusted, should be discarded regardless of the date on the label.

Using up food before it spoils

Beyond storage and preservation, the EPA recommends incorporating produce that is past its prime into soups, casseroles or smoothies, and repurposing scraps — for example, using vegetable trimmings for stock. Planning meals around what is already in the fridge, freezer and pantry before shopping, and labeling frozen leftovers with dates, are also among the agency's recommendations for cutting household food waste.