A well-organised pantry isn’t just about looking neat – it makes everyday life easier. No more digging to find that elusive item; you’ll know exactly what’s there and what needs restocking.
And with spring in the air, there’s no better time to clear out the clutter and give this busy cupboard the refresh it deserves.
“We often underestimate how much food goes to waste due to poor storage,” says Sonal Ratan, dietitian at FUTURELIFE.
“A tidy, well-structured pantry creates a sense of order and makes meal preparation more enjoyable. It also helps save money by preventing overbuying or duplicate purchases and avoiding the frustration of running out of an item mid-recipe.”
Ratan shares a few simple steps to make your pantry functional and easy to keep tidy:
Step 1: Plan strategically
Start by assessing your shelves to see what takes up the most room. Reclaim wasted space by transferring dry goods into repurposed containers such as coffee and mayonnaise jars or ice cream tubs.
These seal tightly, stack neatly, and protect goods from pests and moisture, while making it easier to see when supplies are running low.
Wash and dry the containers thoroughly and label them with the purchase and Best Before dates. Use shallow boxes or trays to group items on deep shelves so they can slide out easily – no pricey storage solutions needed.
Pro tip: Use masking tape and a permanent marker for quick, removable labels.
Step 2: Check for expired items
You’ll likely find more expired items than you thought. As a general guide:
- Canned goods: Always check the expiry or Best Before date and toss any with rust, bulges, or dents that may affect the seal.
- Sauces and condiments: Once opened, these should be refrigerated, and bottles should be tightly sealed. Check for changes in smell, colour or texture – especially separation or mould. If anything seems off, don’t take chances.
- Cereals and dry goods (flour, pasta, rice, beans, lentils): Check the expiry or Best Before date and inspect any open packages for potential pests like weevils before sealing in air-tight containers.
Pro tip: Take note of expired items, whether half-used or unopened, and reassess whether they’re worth buying again. This can help reduce future waste and guide more mindful restocking.
Step 3: Clean thoroughly
Once emptied, vacuum or wipe out crumb and dust buildup in the corners and crevices of each shelf. Use a non-toxic kitchen cleaner or even a homemade disinfectant, e.g. one part vinegar to two parts water, for a safe, cost-effective solution. Allow all surfaces to dry completely.
Pro tip: Shelf liners help guard against spills and make future cleanup a breeze – worth considering for long-term pantry upkeep.
Step 4: Sort, group, and arrange
Group items by category, such as baking supplies, cereals, grains, canned goods, snacks and condiments, and arrange them to better enable your everyday cooking.
Keep frequently used items at eye-to-chest level, less-used items higher up, and backstock above those. Adopt a first-in, first-out system by placing newer items behind older ones to cut down on waste.
Pro Tip: Keep FUTURELIFE cereals, oats, and other quick breakfast items in one basket for smooth, grab-and-go mornings
Small-but-genius tricks
- Install auto-on lighting so the pantry glows when the door opens, making items easy to spot even in dim spaces.
- Use mesh or plastic magazine holders to store vegetables that don’t need refrigeration – especially helpful if shelf space is limited. They allow airflow and slide out easily.
“Another benefit of reorganising your pantry is that you can assess where you might make healthier choices,” concludes Ratan. “When nutritious options are easily visible and accessible, it becomes simpler to build habits that support your family’s wellbeing and that makes the effort truly worthwhile.”
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