This spring, the Environmental Protection Agency released its latest estimates of how much food Americans waste each year. According to their research, the average family of four spends $3,000 per year on food that ends up in the garbage. For every three grocery bags you carry into the kitchen, one of them ends up in a landfill. Ouch!
The good news is that the overwhelming majority of this wasted food and money is within our control. A chaotic fridge and freezer makes it harder to track what you have, easier to buy unnecessary duplicates, and much more likely for you to forget about food until it’s covered in fascinating mold specimens. We have advice on how to whip your refrigerator into shape—and how to change your behaviour surrounding food so that you can make the most of your grocery budget!
But First—Purge and Wipe
Every successful fridge reset starts with a clean slate! Take everything out of your fridge and freezer, arrange it by type on your kitchen counter, and toss out everything that is obviously spoiled, expired, or just plain unrecognizable. Then, wipe down each shelf, wall, and drawer. It sounds so simple, but depending on how long you’ve let it go, this could take an hour or more, so pop in some high-energy music or your favorite podcast and get to work. When it’s clean, line the bottoms of drawers with paper towels so that your next clean-out goes more quickly.
Organize for Visibility
The golden rule of refrigerator organization is that if you can’t see it, you won’t eat it—and that’s how good food goes bad. Here are a few of our favorite tips for keeping the fridge organized:
- Make an EAT FIRST shelf or bin—This is where you should place leftovers and any items reaching the end of their lifespan. Make sure it’s clearly labeled and in your direct line of sight!
- Create and label zones—Group similar things together so that you can see what you have, avoid buying duplicates, and reduce time searching endlessly for ingredients. In the fridge, consider zones for condiments, easy-to-grab snacks, dairy, beverages, fruits/veggies, and meal prep ingredients. In the freezer, we often start with zones for fruits/veggies, sweets, proteins, pre-made meals, and grains.
- Label everything—How many times have you put something in the freezer and think you’ll remember what it is only to find it two months later and think you’ve never seen it before? Make a rule for yourself that you can’t stick anything in the fridge or freezer that isn’t labeled. We like to keep a roll of masking tape and a Sharpie near the fridge. Just be sure to stick your label on the side, not the top, so that it’s easy to spot.
- Use clear glass containers—We rarely urge you to buy a bunch of new organizing products when so many of the things you already own can be repurposed. But if you don’t have clear glass bins or containers for fridge storage, they are worth every single penny. You will quickly recoup any money you spend on clear bins with less wasted food!
- Freeze bags flat—Whether it’s leftover soup, pureed tomatoes from your summer harvest, or bags of frozen veggies, freezing items flat will save space in your freezer and allow you to see what you have immediately.
Lengthen Your Food’s Lifespan
Another way to reduce your family’s food waste is to help your items last as long as they can! Here are a few pieces of advice that you can put into action:
- Manage your temperature—According to the FDA, our freezers should be set to 0℉ and our refrigerators should be set to 40℉ or below. If you suspect your fridge isn’t keeping your items as cool as it should, you can pick up an appliance thermometer for less than $10 at a home improvement or big box store. Lower shelves tend to be cooler, so that’s where you should keep your meat and dairy products. And the temperature of the door fluctuates the most, so that’s a great place to store things that aren’t too fussy, like condiments, pickles, nut butters, and non-dairy beverages.
- Preserve your herbs—Fresh herbs are such a delight, but since we rarely use an entire container for one recipe, they are at the top of the list for items that are lost in the fridge and then ultimately wasted. For fresh herbs, either store them in a glass of water in the fridge like a bouquet of fragrant flowers or roll them in a damp paper towel and seal in a freezer bag.
- Use mason jars with airtight lids—Remember that oxygen is the enemy of food preservation. The more airtight your containers are, the longer your food will stay fresh. That’s why leftovers stored in a glass jar with a reusable airtight lid will last significantly longer than something stored in a zipper bag or container with a loose-fitting lid.
- Stock from the back—When you unpack groceries, make sure you take the extra minutes to tuck new items behind the older items in your fridge or freezer, rather than just shoving them wherever you can fit them in the front. If you just bought a new box of 12 yogurt cups from Costco, make sure each and every one is tucked behind the 3 cups you still have left from your last trip.
- Prevent the squish—Damaged food spoils faster, so hang on to a few clamshell containers from spinach or berries—they’re perfect for protecting delicate items like peaches that come home in a produce bag and would quickly bruise in the mosh pit of your fridge.
- Manage humidity—Things that like to wilt dramatically (think leafy greens, carrots, and cucumbers) need high humidity to stay fresh. Either keep them wrapped up or put them in a high-humidity produce drawer in your fridge.
- Keep things growing—If you’ve got a sunny spot in your kitchen, use it to keep your greens growing. If you’ve got the root ends of green onions, celery, or even romaine lettuce, pop them in a glass with an inch of water and set it on your kitchen counter. Change the water every day or two and you’ll be amazed to see fresh growth appear—ready to snip and enjoy as needed!
Use Every Last Bit
A little creativity goes a long way when it comes to using up odds and ends in your fridge and panty. Here are a few of our go-to methods:
- Second chance meals—Miscellaneous leftovers of protein, vegetables, and cheeses are the perfect addition to pastas, soups, omelettes or frittatas, and sauces. These everything-but-the-kitchen-sink dishes often turn out to be family favorites!
- Smoothies—The last big spoonful of yogurt. A couple of inches of orange juice or milk in the bottom of the jug. The browning banana on the counter. The six strawberries someone didn’t eat from their packed lunch. We love the flexibility of smoothies for making delicious treats out of things that are just taking up space or on their last legs!
- Croutons—Stale bread makes AMAZING fresh croutons. Take whatever you’ve got—whole wheat, bagels, sourdough, hot dog buns—and cut it into one-inch cubes, saute the cubes on medium heat for 10-15 minutes with a couple cloves of garlic, salt, and butter or olive oil, and you will be shocked at how utterly delicious croutons can be!
- Herb ice—Dice leftover herbs, tightly pack the herbs into ice cube trays, add water or olive oil, freeze, then toss the frozen flavor cubes into a freezer-safe bag or jar. Don’t forget to label them! Now you’ve got a wonderful flavor boost you can add into soups and sauces all year long.
- Keep a USE IT UP list—Keep a dry-erase board and marker near the fridge. Keep a running list of items that you’ve only partially used or will soon expire so that you remember to use that half container of feta or the rest of the cilantro before it winds up in the garbage!
Shop Mindfully
- Shop from a list, not from your heart (or stomach!). Keep a grocery list in the kitchen and make sure everyone who lives there knows to add items to the list when they run low or run out. Knowing exactly what you need when you go to the store (rather than just guessing) keeps you from buying the fifth jar of mustard just in case.
- Reset weekly—We’ve talked before about the importance of a Weekly Reset in your kitchen. If you are doing this, you will know how many meals will need to be prepared at home and how many people will be eating at each meal. Are you hosting any guests this week? Are you eating any meals out? Will any of the meals in your plan create ideal leftovers? Having a finger on the pulse of what you can expect each day will help you only buy the groceries you need when you shop.
One Last Thing…
It may not be glamorous, but if your fridge feels like it’s working too hard—or isn’t cold enough—it might be time to check the coils. Pet hair and dust bunnies can clog airflow. Give the coils underneath or behind your fridge a quick vacuum so it can keep your food cooler for longer. If this sounds daunting to you, watch a YouTube video or two first!
A clean, organized fridge and freezer is one of the most underrated ways to save time, money, and stress in your week. It means fewer wasted groceries, more delicious meals, and the confidence of knowing exactly what you have on hand. You’ve got this! And remember—if your fridge project turns into a whole-kitchen project, you know you can always call in the Bees!
