Before and After: A Refrigerator Makeover

The Refrigerator, After

After learning a few things about the family’s food habits (Rachel and company are big fruit and vegetable eaters and always have leftovers to deal with), organizer Kate Parker tossed ancient artifacts, repackaged the good stuff in easy-view containers, and relocated items to the smartest spots.

The Details

Step 1. Drinks strategy. Since Rachel buys in bulk, Parker transferred gallons into easier-to-pour carafes that make use of vertical space. The originals stay in a second refrigerator in the garage. Water bottles (second shelf) rest pyramid-style on a clever rack (Easy Stack, $9, organize.com).

Step 2. Proper placement. Eggs absorb odors, so Parker put them in an airtight egg bin (Lock & Lock, $6, bedbathandbeyond.com) in the coldest part of the refrigerator―the center―rather than on the warmer door. Vegetables went in their drawer―except lettuce, which got its own moisture-draining home (Progressive Lettuce Keeper, $15, bedbathandbeyond.com). Cold cuts now all live in the deli drawer, individually contained (Top square containers, from $4, oxo.com).

Step 3. Labels everywhere. Parker put erasable, removable labels (LabelOnce, $10 for 80, organize.com) on many of the containers. Bins on low shelves have clear lids so you can see contents from above.

Step 4. Matched storage. In the freezer, bulky packaging was tossed for compact, airtight plastic containers that stack (FreshVac, from $12, containerstore.com).

Step 5. Paper, glass, plastic. For freshness, Parker wrapped meat butcher-style, in Reynolds Freezer paper ($3 at supermarkets), then sealed packages with Scotch Freezer Tape ($3 at supermarkets). Stain-resistant glass is the right choice for storing microwavable leftovers; plastic works for foods you don’t reheat.