Tired of hunting through dozens of shelf-stable foods to find what you need?
Sick of buying items you didn’t realize you already had?
Do you throw away expired items you forgot to use?
According to the U.S. Environmental Protection Agency, we throw out 25% of the food we prepare—approximately 96 billion pounds each year.
- Buy only what you need. If you stock up on sale items, make sure you’ll use them before they expire.
- Manage your pantry’s inventory. Group similar food items together, mimicking grocery store shelves. Keep canned goods on one shelf, breakfast foods on another and baking ingredients on a third.
- If you lack sufficient built-in storage space, maximize what you have. Purchase a few individual turntables, which are ideal for organizing and storing spices and smaller pantry items. Place turntables inside cabinets or on your countertop for easy access. Stacking platforms work well on taller shelves and eliminate wasted space. You may also want to consider installing pullout shelves or baskets, which can maximize cupboard space.