A tidy and functional refrigerator relies on smart organization. Yet many people simply toss plastic bags containing groceries or staples into the fridge, which not only hinders food preservation but also creates clutter. More critically, plastic containers pose two major issues: First, they leach chemicals like bisphenol A (BPA) and bisphenol S (BPS) during use, posing health risks.Second, single-use plastics generate vast amounts of non-recyclable waste that pollutes our environment and may eventually re-enter our bodies as microplastics.
To reduce plastic waste, the U.S. environmental organization Embrace Green published guidelines encouraging people to start with refrigerator organization and gradually eliminate ubiquitous plastic items. Replacing them with these practical alternatives can help "de-plasticize" your fridge and lighten the Earth's burden.
Glass Containers. Thick-walled, wide-mouth glass jars are suitable for refrigerating or freezing food, but note three precautions: 1. Do not fill containers completely; leave 2–3 cm of space near the rim to prevent breakage from expansion. 2. Pour 1 cm of water over frozen food inside the jar for added protection against cold air.3. Never fill glass bottles with liquids to the brim, as freezing causes water to expand, posing a breakage risk.
Rectangular glass storage containers are also viable. Though most feature plastic lids, these containers can be reused indefinitely.For example, storing carrots in a water-filled glass container in the refrigerator prevents spoilage. To prevent oxidation and discoloration of cut apples, soak uneaten slices in a bowl of cold salt water for 5 minutes, pat dry, then store in an airtight glass container in the refrigerator.Additionally, never place overheated bottles directly into the refrigerator; allow them to cool first to prevent thermal shock and breakage.For instance, use aluminum containers to freeze wrapped dumplings. Those who enjoy frozen ice cubes for cooling in summer can also opt for stainless steel ice cube trays.For short-term refrigeration (up to 2-3 weeks), use unbleached butcher paper or wax paper bags. For instance, mushrooms are highly susceptible to moisture—storing them in a cardboard bag effectively prevents spoilage. Place lettuce in a bowl covered with a paper towel to absorb excess moisture, preventing leaves from becoming soggy and turning brown.
Aluminum foil or tin foil. Celery stored long-term in the refrigerator loses moisture and becomes limp. Separate the stalks, wash them, and let the root ends air-dry. Wrap tightly in aluminum foil before refrigerating to extend freshness for several weeks. The downside of this method is the foil's fragility—handle carefully to avoid puncturing it.To prevent tearing, use thicker, more durable aluminum foil or tin foil. If needed, seal it securely with freezer-safe tape.
Waxed paper cartons. Milk cartons or juice boxes with waxed interiors can be reused. These containers are ideal for soups, offering excellent sealing without bursting. Just wash them thoroughly before and after use.
Skip packaging altogether. Many fruits like tomatoes and peaches require no wrapping when refrigerated. Most produce has a natural protective layer; sealing them in plastic accelerates spoilage.For instance, at low temperatures, the genes responsible for producing aromatic compounds in tomatoes become "frozen," drastically reducing their production and significantly diminishing flavor. It's best to store tomatoes at room temperature. Compared to uncovered watermelons, those wrapped in plastic film and refrigerated actually harbor more bacteria.Bananas should be hung to store, ensuring good ventilation so that the ethylene they produce can dissipate with the air, thereby delaying their aging. Berries like blueberries and strawberries tend to soften and mold quickly. Before storing, soak them in a 1:3 vinegar-water solution, then rinse thoroughly, drain well, and refrigerate.