With temperatures continuing to rise over the coming week, the rules around food storage can change dramatically.
What’s usually deemed ‘safe’ on the kitchen counter in cooler months can become a food safety risk when temperatures climb above 25°C.
However, a few simple storage tweaks can make all the difference, helping households avoid unnecessary and costly food waste.
New research has revealed that almost half (41%) of Brits have thrown away food stored in the fridge because it’s gone off, particularly during warmer weather.
The poll, commissioned by kitchen appliance specialist Hotpoint, suggests it’s not just the amount of food going to waste that’s concerning. Brits are throwing away almost £5 worth of fresh fruit and vegetables each week on average – more than £138m worth across the nation.
“It can be really disappointing when you’ve just done a fresh food shop, only to discover your fruit and veg have gone off before you’ve had a chance to use them”, explains James Cooper, Senior Product Manager for Refrigeration at Hotpoint.
“Firstly, it’s good to understand what belongs in the fridge and where these items should be stored. As well as keeping dairy in dedicated drawers and raw ingredients in colder zones, storing fruit and vegetables correctly can help to slow ripening and keep produce fresh for longer.”
“Most vegetables benefit from being kept in the fridge, as cooler temperatures help them stay fresh for longer. However, garlic, onions, and potatoes should be stored in a cool, dark, and dry place in the kitchen instead.
“Fruits such as apples, pears, soft berries, and pineapple can be stored in the fridge, while avocados and stone fruit should only be refrigerated once ripe. Citrus fruits and cherries should be stored in the fridge in an open container or bowl, but apricots, bananas, butternut squash, plums, and tomatoes don’t need to go in the fridge. Instead, keep these at room temperature on a kitchen counter in a storage container.
The fridge becomes an essential tool for helping food stay fresh for longer during a heatwave. Items often kept at room temperature, such as eggs, bread, tomatoes, and avocados, can spoil more quickly in hot conditions, while berries, stone fruits, butter, and soft cheeses should be chilled as soon as possible. Raw meat and fish should also be stored carefully and kept refrigerated below 5°C, especially during extreme heat.
“When the weather gets warmer, it’s worth taking a little extra care with how we store food at home”, explains Cooper.
“Your fridge plays an important role in helping keep food fresh during the warmer weather, so it’s worth making sure it’s set to the right temperature”.
“Your fridge should be between 3 and 5°C, but during a heatwave, older models can fluctuate by 5-7°C throughout the day. If your fridge is too warm, food will start to go off, smell bad, or could even develop mould”.
“To ensure food stays fresh, your appliance needs to be able to maintain consistent temperatures – especially when the weather turns warmer.”
“To help keep your food fresh, regularly check that your fridge is running at the recommended temperature. It’s also important to avoid overfilling the fridge to ensure cool air can circulate properly, as well as to check that the air vents aren’t blocked.”
“It’s also worth freezing bakery items, such as bread, if you’re unlikely to use them quickly.”
Opting for a fridge freezer with modern technology designed to help keep fruit and vegetables fresh for longer can also help reduce unnecessary food waste. James Cooper says: “Hotpoint’s FreshShield technology uses a specially designed drawer to slowly circulate air, maintaining the ideal temperature and humidity for fresh fruit and vegetables to keep them fresh for up to 4 times longer 1. It also prevents water droplets from forming, helping reduce excess moisture while minimising food waste.”
