Foods with a long shelf life that don’t need much cooling
e.g. open preserved foods (jams, gherkins, olives, etc.), hard cheeses and smoked sausage (release and maintain their flavour better when they are not stored at such cold temperatures), sliced tropical fruits like pineapples, mangoes or oranges (only for a short time; whole tropical fruits do not belong in the refrigerator), leftovers (previously prepared, covered dishes)
Dairy products and alternative sources of protein
e.g. cheese, yogurt, plant-based meat substitutes
Easily perishable foods
e.g. fresh meat, fresh fish and seafood, sausage
Crisper: 10°C–12°C and high humidity
Fresh fruits and vegetables
(separately, as ripe fruit causes vegetables to spoil more quickly) e.g. carrots, broccoli and cauliflower, lettuce and fresh herbs, berries
Good to know: even apples belong here, where they maintain their crispness and vitamin content significantly longer. Water-rich vegetables like cucumbers or aubergines stay fresh outside the refrigerator.
Foods that need little cooling and tolerate slight temperature variations
e.g. beverages, eggs, butter and sauces
Proper storage keeps food fresh – so it can be used longer and there is less waste. This in turn means money saved, for end consumers and restaurateurs alike.
To support professional customers in matters of sustainability, METRO has developed a practical how-to guide: ‘My sustainable restaurant’ offers restaurateurs information and advice on such topics as energy efficiency, waste management and the use of plastic and packaging.
Beyond this, METRO sales force managers provide individually tailored consulting – because each restaurant’s path to sustainability is as unique as the restaurant itself.