15/06/2025
Do you find yourself opening the fridge door, staring in and not finding a single thing you want or need? Or maybe what you find are ingredients that weren't used for a recipe, dinner leftovers from last week and ketchup sachets that you pocketed from McDonald's! Either way having a good old clear out is probably long overdue.
This weeks decluttering challenge - THE FRIDGE
Action - first things first take everything out, clean the shelves, wipe the draws and door trays.
Next, chuck away expired food. Not just those past their use by dates but items that have visibly turned such as old produce and leftovers or other prepared items that have been in your fridge for longer than three days – (by this point, they'll likely be starting to go bad)
Make sure you tackle the jars and bottles too - mould on the pesto? Not used the bottom of the mayo since last summer? Time for them to go.
Eliminate food you aren't eating - not just food that has expired but everything you are not eating be it something you didn't like, or simply haven't got around to using.
Organise - Put what you'll use back in.
When repopulating your fridge, raw meat should always go on the bottom shelf – this is the coldest spot but also prevents anything from the meat from dripping down and contaminating items below. Dairy should then go on the middle shelf, the next coldest spot, and everything else above.
The fridge door temperature can fluctuate so it's a good spot for things like condiments and juice.
If you found things in your fridge that are still in useable condition, but you had forgotten about, then it is wise to bring them to the front of your fridge to encourage you to use them. You can use a turntable if you have alot of condiments to make sure they each get used.
Creating clear, distinct sections in your fridge helps keep it organised. Using clear containers helps keep the fridge in order, are really useful for loose items and makes pulling out items much easier too.
Clear containers are definitely the way forward. You can see what you have, make sure you use it but also helps you to see what has gone off more easily, giving you the chance to dispose of it before it rots completely.
Going forward - try to have a regular clear out - keeps things rotating and means your more likely to use what you have.
Added bonus - You may find you need to buy less and have a woke heap of forgotten ingredients you can create some culinary delights from. Saves you money and makes menu planning easier - now that's a win win.