We’ve all been there. Chances are that that same fridge contains a number of items that you no longer need or want, but are still stored away due to lack of organization and space.
What if we told you that there is a way to increase your food storage capacity simply by rearranging your fridge? This is what Marie Kondo offers and her KonMari method, a revolutionary organization system designed to simplify our lives by promoting storage. If you want to know more about this effective method to optimize space in refrigerators, read on!
Stock your fridge the Marie Kondo way.
Step 1: Empty your refrigerator.
Begin by emptying the entire contents of your refrigerator onto the counter or an easily accessible surface. This will give you the opportunity to take stock of all the foods currently in your refrigerator, and get rid of any that are expired or no longer meet your needs.
Step 2: Categorize your articles.
Sort all items on the counter into categories. This will help you create a visual representation of what you have and determine what types of foods are taking up too much space in your fridge. For example, separate condiments, beverages, dairy, and leftovers into separate piles so you can easily see how many items are in each group.
Step 3: Clean the shelves.
Clean the inside of your refrigerator. Take the opportunity to check for damage and to wipe down the shelves if necessary. This will ensure that food does not spoil as quickly if there is excess moisture in the fridge.
Step 4: Use containers and storage solutions.
Using containers or storage solutions will help organize your food and prevent spills or messes if something leaks or breaks inside the fridge. Using airtight containers helps keep food fresh longer and saves space in the fridge by stacking multiple items in one container instead of spreading them on different shelves or in plastic bags or boxes .
Step 5: Label your items.
Properly label your food items so you know how long they’ve been kept and when they should be discarded. Always be sure to clearly label each container with its contents and date so that anyone opening the fridge will know exactly what each item contains before deciding whether or not it can be consumed!
Step 6: Begin storage by purpose.
Items should be arranged according to purpose and frequency of use, not arbitrarily arranged by shelf or compartment. For example, frequently used condiments should be placed at eye level, while infrequently used items should be stored on lower levels or in less obvious places.
Step 7: Don’t clutter your fridge.
Put everything back inside the fridge, leaving plenty of space between items so air can circulate around them evenly and keep them cool at all times. This helps maintain optimal temperatures so food stays fresh longer! Also, make sure all labels face outward so they can be read easily when looking for something specific on the shelves.
More tips from Marie Kondo to keep your space organized easily.
To maintain a clutter-free space. Marie Kondo recommends taking inventory weekly (or however often works best for you) and discarding any expired foods or condiments that are no longer used before their expiration date.
It’s also important to make sure that no product has been spilled since last week’s cleaning so that your refrigerator stays neat and clean throughout the week! Finally, don’t forget to periodically wipe down the shelves with a damp cloth to avoid major damage from spills!
Fight compulsive hoarding.
The 2019 pandemic has brought about many changes in the way we live and organize our lives. A major problem some of us have developed during lockdown is the tendency to overfill the fridge with food. This is especially detrimental to those who lead active lifestyles and often eat out of their homes. Not only does it rob us of extra space we could use to store leftovers, as Marie Kondo says, but it also fills the fridge with all kinds of rotten vegetables and fruits that give off a foul smell!
By limiting the capacity of your fridge to 30%, you can be sure to store all your leftovers in an orderly and hygienic way, without worrying that they will deteriorate or become contaminated. It’s a lot easier than having to throw away those smelly lemons every week!
