Tricks of the Trade: Refrigerator Organization

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Let’s be real, the fridge can get pretty unruly really quickly if you’re not careful about it. Covered tupperware can go unnoticed, jars of tomato sauce can go bad, etc, etc. So how do you keep it clean and orderly? You’ve come to the right place!

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I like to have a system when it comes to my fridge, not only for where each food group belongs, but also for when I go through its contents with a fine-tooth comb. I typically do all of my grocery shopping for the week on Sundays, and when I get home I like to take a moment to go through the fridge. I’ll quickly check expiration dates, throw out anything that looks browned, and wipe down the bottoms. That way, I’m putting all of my fresh food away into a clean space.

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Much like how I organize my pantry, I use each shelf in my fridge for a different food group. It looks a little something like this:

  • Top shelf: All of my breakfast foods, such as fresh berries, bread, eggs, and yogurt.
  • Middle shelf: Dinner foods and beverages. This week, I made a big batch of soup so that’s taking up the bulk of this shelf currently. On other days, you might find roasted chicken or even some lasagna.
  • Bottom shelf: Since the bottom shelf is hung so low, I usually put all of my smaller lunch items here. I like to meal prep my lunches, so once I do, I divvy them into tupperware and slide them on this shelf.
  • Bottom drawers: We have two drawers in our fridge, so I use one of them for fresh produce and the other one for cheeses and deli meats.
  • Side shelves: You can see a glimpse into my shelves in the first picture. My strategy here is pretty simple: I sort from largest to smallest to create an aesthetically-pleasing array of sauces and jars.

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