Most foods will last longer if refrigerated
I'm no expert; but generally speaking, you'll slow down microbial spoilage in the cooler (Most spoilage Bacteria and Fungi grow much slower at 5c than 20c).

Also, low temperatures should slow the the oxidation of fats and alcohols. In addition, there's a theoretical reduction in the loss of Aroma compounds through evaporation.

The logical (although time-consuming) thing to do would be; once you've stored everything you must chill, to then fill as many spare square centimetres of your fridge as possible with other suitable foodstuffs: Condiments, drinks, eggs. Use discretion, some unsealed foods like an open loaf of bread might not fare well due to condensation.

A fuller fridge should, after first reaching equilibrium, use less energy. More food inside equals less air inside; air which escapes every time you open the door, and is replaced with fresh warm air which has to be chilled.

Additionally, in the event of a power failure, the increased thermal mass inside should mean the sensitive contents stay cooler longer; but you still ought to keep the door shut.
(The Incredible Sulk Finally remembered his password on, Sat 3 Jul 2010, 19:46, 1 reply)

Ketchup should be in the fridge.
Ketchup used to be OK to leave at room temperature, but some time during the 80s/90s when we all got fussy about preservatives and 'uneccessary' additives in food, Heinz stopped putting so much of it in their ketchup - as did countless other manufacturers.

So it is now recommended to keep it in the fridge. It's no biggie, cold or warm ketchup tastes pretty much the same.
( Not Pineapple anymore, Mon 5 Jul 2010, 9:33, closed)

t'is
true.
We had a run where our bottles of Red would ferment back in the 90s, and then started putting in the fridge. Previously, cupboard was good enough for weeks even months of storage.
( Sextant goes to him is emotionally erect, on this day, Wed 7 Jul 2010, 17:38, closed)