Australians throw away more than $15 million a week in rotting fruit and vegies, but you can save money and stop adding to landfill by storing your produce properly.

Check your fridge.

Toss rotten produce immediately (add it to the compost bin or worm farm) before it can taint anything else. Rotting produce gives off ethylene gas, which speeds up the degeneration of fresh produce. Fruit gives off more gas than vegetables, and vegies are sensitive to it. Store fruit in one crisper, vegetables in another.

Clean for green

Next, clear the shelves and give your fridge a good clean. Use an anti-bacterial spray, like McLintocks Vanilla Fridge Wipe, to slow down bacteria and mould growth.

Jump on the gas

Controlling ethylene gas is the key to keeping food fresh, so add a KeepFresh cartridge to the crisper to slow down the degeneration. However, if you want to ripen produce fast, put it in a paper bag or bowl with a lid to trap the gas and ‘hothouse' the ripening process.

Put a lock on it

If you struggle to open or close sealed storage containers, the new silicon seal/locking mechanism developed by Lock&Lock makes life easier. There are 140 types in the range, which has passed stringent hygiene and safety tests in the US and Europe, and guarantees to lock in flavour and moisture.

Seal the deal

Plastic bags keep food fresh but the trick is sealing them properly. Try a great Aussie invention - the Snappy Seal. Twist the bag top, squeeze the Snappy Seal, insert the bag in the opening and release. Snappy Seals stick to the fridge, so they're ready when you are.