Organizing your fridge into dedicated zones makes it easier to track what you have and use food before it spoils. Try a use first bin for items nearing expiration, meal prep/leftovers in clear containers labeled with prep dates, and a snacks/grab-and-go section that's easy to see and reach.
Labeling can help avoid duplicates and keeps everyone aligned. Store foods where they stay freshest: top shelves (stable temps) for drinks and ready-to-eat items, middle shelves for dairy, bottom shelves (coldest) for raw meat or seafood, and crisper drawers (which are often humidity controlled) for leafy greens and fruits. Just don’t mix them, since apples and other ethylene-releasing produce can speed up spoilage nearby. [3]
Lastly, a quick weekly reset — wipe shelves, check dates, and plan meals—can help keep everything clean and visible. Use clear containers, avoid over-stacking, and group condiments in turntables to prevent forgotten items from drifting to the back. Cutting food waste helps the planet, too: food scraps are the most common municipal waste and release methane, a potent greenhouse gas, when they decompose in landfills. [4]
