Let me give you three quick reasons why you should consider reorganizing your fridge:

1. The fridge shouldn’t just be for cramming food into—it should be a useful tool for organizing ingredients so that cooking is convenient and fun.
2. Proper fridge organization prevents food from going bad before you reach it, which is great for your budget.
3. If you organize your fridge the way I do, it might make it easier to actually cook and eat those vegetables you keep buying.

Fridge organization is super quick and easy. However, since your fridge will almost certainly be different from mine, you might need to arrange things slightly differently. To give you the best tips, here are some simple principles to follow:

Things to Remember with Every Fridge

Temperature Zones: Fridges are different temperatures in different places. The door, for example, fluctuates temperature all the time, and is the warmest part of the fridge. The top and bottom of the fridge cool down the fastest, while the middle of the fridge holds the most steady temperature. With all this in mind, you should keep dairy products off the door and near the middle of the fridge, and foods that you want to cool down quickly should go at the top and bottom (but not really the bottom. I’ll explain below).

Food Safety: Cross contamination is when bacteria and pathogens transfer from one source of food to another. This can be incredibly dangerous and lead to several illnesses. The simplest way to provide food safety is with two steps: First, meats—especially raw meats—go on the bottom of the fridge where they can’t cross contaminate with other food. Second, perishable items should stay near the center of the fridge. A third tip if you want to be a fridge superstar is to label your leftovers with a date so you know how long they’ve been in there.

Food Psychology: Finally, you want to keep visible all the stuff that you want to eat most. I grew up in a house where the eye-level shelf was where we kept all of our jars and sauces. Now that I control my own fridge, that eye-level shelf is for all the fruits, veggies, and other good foods that I don’t always want to cook when it’s been a long day and I’m craving a burger. Organizing your fridge in a way that encourages you to be healthy is a total game changer.

With all that being said, my fridge is narrow, has four primary shelves, and three drawers.

How to Organize Your Fridge

Top Shelf (Leftovers): The top shelf is your go-to spot for leftovers. Utilize airtight containers to keep meals fresh. Consider placing smaller containers towards the front for easy access and make sure to label them with dates, so you can keep track of freshness.

Eye-level Shelf (Fruits and Vegetables): The shelf at eye level is perfect for your fresh fruits and veggies. Whether they're in crispers or clear containers, keeping them visible encourages healthier snacking. Don't forget to group similar items together for easy access.

Large Middle Shelf (Dairies): This is where your dairy products like milk, yogurt, and cheese should reside. Stackable containers can help optimize the space, and it's a good idea to keep an eye on expiration dates, using older items first.

Deli Drawer (Deli Meats and Cheeses): The deli drawer is designed for your deli delights. Keep deli meats and cheeses here, usually in their original packaging or sealed containers. Regularly check for freshness and remove any expired items.

Lower Shelf (Bulk Items, Canned Items, and Eggs): Use the lower shelf for bulk items, canned goods, and eggs. Keep eggs in their original carton for protection and freshness. Use bins or organizers to group similar items and maximize space. For me, this shelf is full of eggs, homemade canned goods, a big carton of beef tallow, and lots of my wife’s favorite cookie dough.

Upper Large Drawer (Cooked Meats OR Large Veggies): Reserve the first lower drawer for cooked meats. Store them in airtight containers to maintain flavor and label them with dates for easy tracking of freshness. At other times, if you have large produce items like heads of lettuce or large bags of spinach, this drawer is a good storage space. Just do not store both meat and vegetables here.

Lower Large Drawer (Raw Meats): The bottommost drawer is meant for raw meat. Use separate containers or bags to prevent cross-contamination and ensure a safe storage space.

Door (Butter, Sauces, Non-Dairy Beverages): The door is suitable for butter, condiments, and non-dairy beverages. Just be aware that the door is warmer, so avoid storing highly perishable items there. Yes, that means that milk is better off on the large shelf in the middle of the fridge, not on the door. It’ll last longer and taste better that way.

Remember to keep an eye out for expiration dates, clean up spills promptly, and feel free to adjust the organization to suit your needs over time. This system should make your fridge more efficient and organized.