To keep food fresh, use airtight containers for dry goods and leftovers, store produce correctly (e.g., potatoes in the dark, herbs in water like flowers), manage fridge temperature (<40°F/4°C), and separate ethylene-producers (apples, bananas) from sensitive items to slow ripening. Proper organization, like placing milk in the back of the fridge and using paper bags for mushrooms, also extends shelf life. 

For general storage, follow these rules:
1/ Airtight Containers: Use them for opened dry goods (rice, pasta) and leftovers to block air and moisture.
2/ Refrigerate Quickly: Get perishable food into the fridge (below 40°F/4°C) quickly.
3/ Don't Overcrowd: Allow cold air to circulate in your fridge and pantry.
4/ Clean Regularly: Wipe down shelves with vinegar or soapy water to control mold and bacteria. 

More produce tips to know:
1/ Asparagus/Celery/Carrots: Store upright in a jar with water in the fridge.
2/ Mushrooms: Keep in a paper bag to prevent sliminess, not plastic.
3/ Apples/Bananas: Keep apples away from other fruits as they release ethylene gas; store bananas at room temp, not the fridge.
4/ Lettuce: Wrap in foil or a damp towel to keep it crisp longer.
5/ Berries: Use a Ziploc bag with a few holes poked in it.