Refrigerator
• Create sections for different types of food (juice and drinks, cheese and deli meats, dairy, other meats, veggies, fruit, condiments, leftovers).
• Put open bags of prepared food (deli meats, bagged cheese) into separate marked stackable containers.
• Store meat in separate bags in meat drawer, where temperature is coldest.
• Leave eggs in their carton so they stay fresh longer.
• Reserve door compartments, which are subject to wider temperature fluctuations, for condiments that don't spoil quickly (store cheese, butter and eggs in fridge interior). For condiments that don't fit on door racks, use a store-bought Lazy Susan.
• Put vegetables in crisper, where humidity levels are highest; fruit can be left at room temperature for a few days for optimum flavour.
• Keep pop in order with can dispensers.
• Date infrequently used products when you buy them.
One-stop shopping list
• Make a computerized grocery list that includes regular purchases (organized in the same categories and order as the aisles of your grocery store), with blank lines for other items.
• Post the list in the kitchen and highlight items you need as you think of them.
• When it's time to plan meals, review the list, scan the fridge and pantry, and add anything else.
Read Kathleen's tips on organizing those troublesome areas of the kitchen: plastic containers, pots and pans and junk drawers.
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