Even a small change in behavior can contribute to environmental protection: if you organize your refrigerator properly, you can not only save energy and money, but your food will also last longer, meaning you will have to throw away less. This conserves resources and also saves you money. Below, you will learn what "proper organization" means.

• Always store food in the refrigerator in well-sealed containers. Dairy products in particular can easily absorb foreign odors if they are not properly packaged. Sausages, fish, and meat should never be stored uncovered. Always use plastic containers and sealable containers.

• Do not overfill the refrigerator, otherwise it will become too warm inside because the air can no longer circulate properly. However, it should not be completely empty either.

• Clean the refrigerator 1-2 times a month to prevent the growth of germs and mold. This will help your food stay fresh longer.

• Place newer food at the back of the refrigerator and move older food to the front so that it can be used up first.

• You can find more tips on energy-efficient cooling in our environmental tip "Energy-efficient cooling and freezing."

Most refrigerators use what is known as static cooling. This means that an evaporator, located on the back wall and usually at the top of the appliance, cools the air in the upper area; this then sinks to the lower area of the refrigerator. The warmer air in the lower section rises again. This circulation results in different cooling zones, which can have a temperature difference of up to 7°C. Different foods have different cooling requirements. If you place them in the appropriate cooling zones, they will stay fresh and keep longer.

What cooling zones are there and where is the best place to store what?

• Upper section (approx. 7-8°C): Non-perishable food, sauces, soups, ready-made salads, jam, cakes, cooked meat, leftovers

• Middle (approx. 5°C): Cheese, cream, yogurt, quark

• Lower section; glass shelf (approx. 2-4°C): Perishable foods such as fish, raw meat, and sausage

• Vegetable compartment (approx. 6-8°C): Fruit and vegetables; better not to refrigerate at all: cold-sensitive fruit and vegetables such as tomatoes, tropical and citrus fruits, apples, cucumbers

• Refrigerator door (approx. 4°C at the bottom to 11°C at the top): Butter, ketchup, eggs, mustard, beverages

The graphic summarizes the different cooling zones and corresponding foods once again: