Pantry Organization

Remove all items from your pantry, placing them on a large surface such as a dining table or countertop. This will give you a clear view of the space and allow you to clean and assess what you have.

With the pantry emptied, thoroughly clean all the shelves, walls, and floor. Wipe down with a damp cloth and mild cleaner, then dry with a clean towel or let air dry.

Categorize all the items you’ve removed into groups such as baking supplies, canned goods, snacks, etc. Check for expired items and dispose of them, and make a note of items you need to restock.

Consider the frequency of use and group related items together when planning the layout of your pantry. Decide on a configuration that places frequently used items at eye level and within easy reach.

Use clear containers, baskets, or bins to store categorized items. This helps to keep items visible and contained, making it easier to maintain organization. Label the containers for quick identification.

Place all items back into the pantry according to the layout plan you've created. Ensure everything is visible and accessible, with heavier items on lower shelves if possible.

Make a habit of returning items to their designated spots after use. Regularly review and reorganize the pantry to keep it tidy and to prevent clutter from accumulating.

Using a label maker or chalkboard labels can make the identification of items easier and more aesthetically pleasing.

When restocking items, place newer items towards the back and older items up front to help with rotation and prevent food from expiring.

Before purchasing containers, measure the shelves’ width and depth to ensure the containers will fit properly.