1. Place a new container of Baking Soda on the top shelf every thirty days

2. Store milk on a shelf vs. in the door (as the temps there are too variable).

3. Group and containerize like items (i.e.  fridge bins are homes for kids’ snacks, deli meats, and dips & spreads).

4. Stackable fridge bins allow you to group like items AND maximize vertical space

5. Store raw meat on the bottommost shelf or drawer (in case of leaks)

6. Designate one shelf (at eye level) for left overs [so that they don’t get lost in the mix and forgotten] and another for beverages

7. Label!

8. Keep a sharpie on top of the fridge  so that you can quickly jot “opened dates” right on the container

9. This is pretty straight forward, but still worth a mention – keep cheese in the cheese drawer, butter in the butter compartment, and fruits and veggies (together) in the crisper 🙂

10. Group like items [dressings, condiments, pickled “anythings,” sauces, and bottled water] and store them in the door compartments

Just like a well-ordered pantry, a well ordered fridge reduces food waste as well as makes cooking and food prep easier and more enjoyable.

P.S. I haven’t done a major grocery trip this week so our fridge is pretty bare, which made it easier to clean. There’s another tip for ya 😉