Let’s face it—fridge organization isn’t just about an Insta-worthy appearance. It can make or break your ability to maintain a healthy diet. A well-organized fridge can also help you save money and cut down on food waste (3, 4).
As a dietitian, I’ve worked with so many clients who go grocery shopping with the best intentions. The only trouble is they forget about the fresh produce tucked in the back of the refrigerator at home. And we can all relate to the unrecognizable science experiment we uncover from the back of the fridge.
Here’s what I’ve learned: A disorganized fridge can lead to last-minute takeout because you can’t find what you need. It’s a double whammy for your wallet: you spend money on takeout and waste money on groceries that spoil before you use them.
With a little strategy, you can create a system that keeps your food visible, fresh, and ready to go.
Here are some of my favorite tips to help you keep your fridge organized, reduce waste, and set yourself up for healthier, stress-free meals all week long.
The Science of Fridge Organization
The way you store food in your fridge can make or break its freshness. This can have a ripple effect on your health and wallet (4). Foods like fruits, vegetables, and dairy all have different ideal storage conditions, and placing them in the wrong spot can cause them to go bad faster (1).
For example, highly perishable items like milk are best stored on the middle shelf, where the temperature is most consistent (5). Meanwhile, veggies do best in the crisper drawers where there’s more humidity (5). Organizing your fridge with this in mind helps preserve freshness so food doesn’t go bad sooner than it should (5). But more on all that in a bit.
An organized fridge can also nudge you toward making healthier choices (2). When fresh, ready-to-eat snacks like cut-up veggies, hummus, or Greek yogurt are visible and easily accessible, you’re far more likely to grab them instead of reaching for less nutritious options (2).
About the Experts
Samantha Cassetty, MS, RD, is a nationally recognized food and nutrition expert, media personality, nutrition consultant, and author. Cassetty is a former nutrition director for Good Housekeeping and the co-author of the book Sugar Shock.
Denise Hernandez, RD, is a Food Data Curator at MyFitnessPal. Denise completed her Master’s Degree in Nutrition from Texas Woman’s University. Her areas of focus include adult and childhood weight management, women’s nutrition, and chronic disease management.
The Meal Prep-Fridge Organization Connection
Meal planning and fridge organization go hand-in-hand.
When your fridge is neat and organized, it’s easier to see what you have, plan meals around those ingredients, and avoid overbuying (2).
Plus, it makes healthy eating more convenient—if your go-to snacks and meal staples are easy to grab, you’re less likely to reach for processed options.
One tool that pairs well with fridge organization is MyFitnessPal, which helps you track meals and make mindful choices. By planning ahead (that’s what Meal Planner does!) and keeping your fridge stocked and organized with prepped ingredients, you set yourself up for success.
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Meal Prep & Storage Tips
- Use clear, stackable bins. Store staple ingredients like cooked grains, proteins, and roasted veggies in easy-to-see containers for quick meal assembly. “This makes it easier to see what you have and find what you need,” says Denise Hernandez, MS, RD, LD, MyFitnessPal nutritionist.
- Try containers with compartments. These are great for meal prepping entire dishes, helping with portion control and keeping foods from mixing.
- Keep healthy snacks at eye level. Place fresh fruit, hard-boiled eggs, or small containers of guacamole where you’ll see them first, making it easier to grab something nutritious while avoiding food waste (2).
- Label and date leftovers. A simple sticker or dry-erase marker helps you keep track of what needs to be eaten first, reducing food waste.
With a little planning and organization, your fridge can become a tool that supports your health goals instead of a chaotic black hole of forgotten ingredients.
Fridge Zones Explained: Where to Store Different Foods
Proper fridge organization helps maintain food safety and freshness while making it easier to find what you need (1).
“Divide your fridge into sections for different types of food, such as fruits, vegetables, dairy, proteins, and leftovers. This will make it easier to find what you need and prevent food from getting lost behind other foods,” says Hernandez (2).
Here’s a breakdown of the best way to organize your fridge.
Top shelf
This is the warmest shelf of the fridge, so it’s best for ready-to-eat foods, including (5):
- Non-perishable drinks
- Nuts
- Nut butters
- Seeds
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Middle shelves
This area maintains a consistent, cool temperature, making it ideal for certain perishable foods, such as (5):
- Milk
- Cheese
- Yogurt
- Cottage cheese
- Eggs
- Prepared foods
- Leftovers
Bottom shelf
This is the coldest part of the fridge, so it’s where your raw foods belong. Always store your raw foods on a tray or in a leak-proof container to prevent juices from dripping onto other foods and causing cross-contamination (5).
- Raw meat
- Raw poultry
- Raw seafood
Crisper drawers
These drawers control humidity levels to help fruits and vegetables stay fresh longer (5). Here’s how to sort your produce (5).
- Use the high-humidity drawer for vegetables that wilt easily, like leafy greens, broccoli, and carrots.
- Store fruits, such as apples and berries in the low-humidity drawer.
Door shelves
The fridge door is the warmest area (6). It’s not appropriate for temperature-sensitive items like milk or egg, even if your fridge contains an egg compartment in this zone (6). Instead, use the shelves for (6):
- Condiments
- Nonperishable beverages
Smart Storage Solutions to Prevent Food Waste
Labeling and dating your food containers might feel like an extra step, but it’s super helpful for reducing waste and reminding you the order in which certain items should be eaten (7).
By clearly marking what’s inside and when it was prepared or purchased, you know what needs to be used first (7).
That brings me to the first in, first out method. It involves organizing your food so that older items are placed at the front and newer items are stored behind them (7). This prompts you to use the older food before you open something new, preventing items from being forgotten and expiring (7).
Another system I use is grouping similar items together. The walnuts are stored next to the cashews. All individual yogurt containers go in the same spot. Grouping items like this lets you quickly see what you have on hand.
Frequently Asked Questions (FAQs)
What’s the ideal fridge temperature for food safety?
The ideal fridge temperature is at or below 40°F (1). This range keeps perishable foods fresh while slowing the growth of harmful bacteria that can cause foodborne illness (1). I use a fridge thermometer on a middle shelf to make sure it’s keeping the right temperature.
How often should I clean my fridge and what cleaning products should I use?
Wipe down any spills as soon as they happen using either a dishcloth with mild soapy water or a water and vinegar solution (1). Outside of that, there are no set rules, however, you should clean it regularly to ward off smells and prevent the growth of bacteria (1).
How long can I store leftovers?
Many leftovers can typically be stored in the fridge for three to four days (7). Mark them when you get home noting the date they need to be eaten by (7).
What foods should never go in the fridge?
Foods like tomatoes, potatoes, onions, garlic, and whole melons should never go in the fridge. The cold can affect their flavor, texture, or ripening process (8). Instead, store them in a cool, dry place for the best quality. Bread is another item that is best to leave out of the fridge because it stales faster in there (8). You can store it on the counter or in the freezer (8). Also, don’t put honey in the fridge because it can form crystals (8).
How do I prevent leafy greens from wilting too quickly?
Store them in a container lined with a paper towel to absorb excess moisture (9). Also, keep them in the crisper drawer of your fridge(5). For pre-washed greens, simply line the container with a dry paper towel to maintain freshness.
The Bottom Line
Think of your fridge like a well-organized closet. When everything has a designated place, it’s easier to find what you need, put together meals effortlessly, and avoid forgetting what you already have.
Just like a cluttered closet can lead to forgotten outfits and last-minute purchases, a disorganized fridge can cause you to overlook fresh ingredients, leading to food waste and unnecessary takeout (7).
But with a few simple systems—like storing foods in their ideal zones, using clear bins, and following the first in, first out method—you can create a fridge that works for you and your goals (7).
With these storage strategies, you’ll spend less time searching and more time enjoying easy, delicious meals, making it easier to achieve your weight loss and wellness goals.
The post How To Organize Your Fridge So Nothing Gets Lost Or Wasted appeared first on MyFitnessPal Blog.
Original source: https://blog.myfitnesspal.com/fridge-organization-tips/