- Toss expired condiments. Empty out your refrigerator door with all of the jarred and bottled condiments and check all of the expiration dates. If it’s past, out it goes.
- Toss any expired food. While you’re getting rid of expired condiments, toss out any old leftovers, fruits, veggies, milk, and anything else that has gone bad. If it doesn’t pass the smell or sight test, let it go.
- Group like condiments together. I love pickles and mustards so have several different types in my refrigerator. It’s so much easier to keep track of them when they are stored next to one another. It’s one less thing to remember!
- Decant beverages. By decanting, I mean take them out of the external packaging whether it’s a box or plastic rings. Then you can line them up any way that works in your refrigerator.
- Use clear containers. If you have the pleasure of dining out and happen to bring back leftovers for later, switch the container from cardboard or styrofoam to clear glass with a lid. This makes the storage air tight and visible. Seeing what you have is half the battle!
I was introduced to a great resource for minimizing ALL food waste whether in your refrigerator, freezer, or pantry. Click here to read the Guide to Food Storage for Healthier Eating
It has all of the details on proper food storage and handling including what can be stored on the counter and what needs to be refrigerated and frozen.
Getting your refrigerator organized is the first step to un-complicating your cooking. Once you can see what you have on hand, you can start to build a better cooking repertoire and menus that are enjoyed by everyone.