The Month-Long Pantry Challenge: Transform Your Food Storage One Week at a Time
An organized pantry leads to a well-run kitchen. When the pantry is organized, it’s easy for family members to find precisely what they need at a moment’s notice. The person responsible for grocery shopping can quickly identify what needs to be restocked, thereby minimizing or eliminating food waste.
However, organizing the pantry may seem like an overwhelming task. Cluttered shelves, expired items, and mismatched containers fill the space, making it difficult for a person to know where to start. Transform food storage one week at a time. In one month, the pantry will be transformed into a functional, stress-free space.
Week One
The first step when organizing a pantry is to remove everything from the space. Place all items on the counters, dining room table, or floor. When all items are laid out, it’s easier to see the items and determine what should be kept and what needs to be discarded.
Immediately discard any expired or rancid items, and dispose of any that the family will no longer use. Don’t allow them to take up valuable space in the pantry if they will sit. If the family won’t use unopened items, donate them to a local food bank if they haven't expired.
Thoroughly clean the shelves to remove all crumbs, spills, and dirt before returning any items to the pantry. Some pantries have a musty smell. Eliminate this odor by setting a small bowl of activated charcoal or baking soda in the space. Sweep or vacuum the floor and follow up by mopping to remove any stray items. A clean pantry is inviting to humans but will discourage pests.
Sort items into categories. Categories will vary by family but may include pasta and grains, canned goods, snacks, and baking supplies. Families might keep their spices and seasonings in the pantry or have a separate space for them in the kitchen. Create separate spaces for sauces and condiments, as well as a separate area for dried goods, such as cereals and dried fruits.
Plan where each category will go before returning any items to the pantry. When doing so, think about how often each category is used. Frequently used items should be easily accessible, so they usually sit at the front of the pantry. Specialty flours and other items that aren’t used regularly may be placed on the top or bottom shelves. Create a sketch showing where the different categories will be put to determine if the arrangement works, if space is maximized, and if all items are accessible.
Week Two
Before returning items to the pantry, invest in storage solutions to keep things neat and accessible. These storage solutions are the heart of kitchen organization. Clear containers are ideal for dry goods because the contents are easily visible. Ensure the seals are airtight to keep the food fresh and pests away. Stackable containers save space, and a spice rack or small, labeled jars keep spices organized and easy to find.
Baskets and bins are ideal for organizing smaller items that may otherwise get lost. Open-top bins provide easy access, and Lazy Susans facilitate reaching items in corners or on deep shelves. Another option to consider is pull-out drawers or sliding racks. The empty pantry determines which storage solutions will be most effective.
Label everything. A label maker or handwritten labels work, so use whatever is available. Include the contents of each container on the label, along with the expiration date.
Week Three
Week three is dedicated to restocking the pantry and organizing everything. Assign a zone for each category. Frequently used items should be placed at eye level or within easy reach.
Place bulk goods and specialty baking supplies on top shelves and everyday items on middle shelves. Bottom shelves should hold heavy items and kid-friendly foods. Utilize the door and wall space. Store spices and packets using hooks or racks.
Fill the newly purchased containers with dry goods and label them accordingly. Divide items purchased in bulk into smaller containers and store the excess in a separate part of the home. Doing so keeps clutter to a minimum in the pantry. Arrange canned goods by type and neatly stack them or use a can organizer to save space.
Use the first-in, first-out system to prevent items from going bad. Newer items are placed at the back, allowing older items to be used before they expire. Many people find that a gravity-fed can dispenser ensures old items are always used first.
Test the setup and make any necessary adjustments. Don’t make significant changes until the system has been used for a week or more. It takes time to become accustomed to new things.
Week Four
Once the pantry is organized, the focus turns to maintaining the new system. Establish a routine for restocking the pantry. Check the pantry to see which items are needed when making a grocery list. Stick to this list when shopping, and avoid impulse buys. Upon returning home, transfer dry goods into containers, label them, and place them in the pantry.
Every few months, declutter the pantry again. Discard expired items, clean up anything messy, and reassess storage needs to prevent the pantry from descending into chaos again. Ensure all family members understand and follow the system to make this process easier.
Make adjustments as needed. The system should evolve as the family’s needs change. When this system runs smoothly, the pantry will be a blessing rather than a source of stress. Everyone will enjoy cooking more.
Maintaining the New System
To maintain this system, plan meals that use pantry items. Keep a running inventory of the pantry to know what to restock and when. However, remain flexible, as a family member’s dietary needs may change. Tweak the system to accommodate these changes and avoid overbuying.
Organizing the pantry shouldn’t be a difficult task. People who take the process step by step find they can complete this task without significant stress. They will have a functional and sustainable pantry that saves time and money. Maintain the pantry and cooking will be enjoyable once again.
