30 Minutes to an Organized Fridge
A shelf-by-shelf guide to keeping food fresh.
If your fridge protocol is “out of sight, out of mind,” it’s time for a reorg. Give every item a proper place to land with our guide on how to organize your refrigerator—and keep it clean!
Start with a Clean Slate
Begin by removing everything, throwing away items with expired labels as you go. Wipe down the empty shelves and drawers. Don't forget the door seals—if they get sticky, doors won't close fully and internal temperatures can fluctuate.
Now that everything's sanitized, follow our strategies on how to organize your refrigerator.
Restock from the Top Down
1. Upper Shelves: Prepared Foods
Store your leftovers and ready-to-eat foods like fresh pasta or cured antipasto meats on the top shelves. To avoid discovering mouldy month-old remnants, place perishable items on a lazy Susan and store pre-prepped meals on shelves in clear containers for visibility from all angles.
2. Bottom Shelves: Raw Ingredients
As the coldest part of your fridge, the lowest shelf is best for raw ingredients like poultry, fish, and dairy. Keep the area clean and hygienic by wrapping meats in butcher paper or plastic. Place them in a refrigerator bin that can easily be removed and sanitized regularly, or lay down self-adhesive liners to help with cleanup.
3. Drawers: Produce
If you have side-by-side drawers, designate one for fruits and the other for vegetables. Fruits stay fresher in a “crisper” or “low-humidity” drawer, while vegetables benefit from the added moisture of a “high-humidity” drawer. If you have a single drawer, combine produce together or place fruit in a basket on the middle shelf.
4. Door Storage: Condiments and Drinks
As the warmest part of your fridge, the door should be used for items that don't spoil easily, like condiments and beverages. If you prefer to refrigerate your farm-fresh eggs, store them in a carton container on the door (store-bought eggs are fine on the middle shelf). Place butter in the flip-up compartment and large drinks on the bottom shelf (milk, juice, or wine). Group sweet and savoury condiments on separate shelves so items are easier to find during meal prep.
Don't Forget the Freezer!
For a quick reorg, insert shelves and corral items into baskets labelled by group (fruits, veggies, and meats). Remember to freeze flat to optimize storage space.
