From Better Homes and Gardens
When a fridge is crowded and food is stashed any old way, who can find anything, let alone read expiration dates? An uncrowded refrigerator allows cool air to circulate, reducing waste, spoilage and health risks. These tips can help you transform your fridge into an organized space where healthy food is at your fingertips.
Use your doors wisely.
Items stored on door shelves are exposed to warm air every time you open the fridge. Doors are the best spot for items that don’t need the coldest storage: condiments, pasteurized juices, water and soda.
Keep leftovers visible.
If leftovers can be seen, they’re more likely to be eaten. Look for stackable glass containers to help you organize yesterday’s meals, since glass is better than plastic for reheating. Place leftovers front and center, so you remember to eat them before they spoil.
Keep spoilable liquids cold.
Keep milk, fresh-squeezed juice and other items that could spoil in the body of the fridge where it’s coldest. Consider using a large, sturdy turntable to help you see and reach everything.
Make healthy snacks easy to grab.
Make healthy snack choices what you see when you open the door. Keep bowls of fruit at eye level, hard-boiled eggs in an open-top crate, and cheese sticks in a drinking glass.
Be safe with raw meat and poultry.
Keep raw meats in a tray to catch drips, either on the lowest shelf or in the deli drawer. That way juices won’t drip on your other food.
Keep veggies organized.
Use breathable, dividable containers in crisper drawers to corral fruits and veggies.
Protect shelves from scratches and spills with a easy-to-clean shelf liner that can be repositioned when necessary.
Use trays for organization.
Group foods you use often—such as for breakfast, lunch or after-school snacks—onto plastic trays. Slide them out to bring food to the table or to the kitchen counter for easy meal prep.
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