Organising the fridge

A fridge has climate zones. Meat at the bottom and butter at the top means less goes in the bin.

Cold air sinks. That is why it is coldest right above the vegetable drawer (about 2 °C) and warmest on the top shelf and in the door (up to 8 °C). The vegetable drawer itself is shielded by the glass plate and slightly warmer again.

Bottom shelf above the vegetables: raw meat, fish, cold cuts — on a plate so nothing drips onto the salad.
Middle: dairy, yoghurt, quark, opened jars, leftovers in boxes.
Top: cheese, butter, cooked food, anything that gets eaten soon.
Door: eggs, drinks, ketchup, mustard, jam — only things that do not mind warmth.
Vegetable drawer: all vegetables except tomatoes, cucumbers, courgettes, peppers and aubergines — they like cool, not cold (below 10 °C they go mealy).
Not in there at all: bread, potatoes, onions, garlic, bananas, honey, oil.