Cupboard organization
We don’t have a pantry in our small galley kitchen so we have dedicated a number of the cupboards to food storage. We have a bit of a system: Snacks and regularly used foods are kept low and within reach.
On the highest shelves are multiples and overflows. Ok ok, so I do buy multiples of my barista soy milk, please don’t @ me if this is not healthy, coffee is one of my life’s great joys. We are often reconfiguring our storage and making it more efficient. But buying less and going shopping more often is our first line of defence.
Step Stool – I also keep a step stool in the kitchen at all times so I can access the higher up food easily.
Under-utilized shelves- I am analyzing our kitchen as I write this and another cupboard shelf that is under-utilized is the one that stores paper plates and cups which get used a couple times a year and we often buy more when we have an event that requires disposable plates. That precious shelf could be used for more food! I’m really glad we are having this conversation.
Freezer
With our tiny freezer at the bottom of our 24” counterdepth fridge, we have to go through our freezer often and use what is there. We can have one kind of veggie burgers, burgers, frozen fruit and some pizza crusts and one bag of dumplings and our freezer is maxed out. If there is one thing I would change about our kitchen, it would be more freezer space. We have considered putting a small freezer on our covered patio so we could possibly save some money on bigger bulk items and freeze more leftovers but we haven’t made that leap. I wish we could sometimes buy extra berries and freeze them or fit an ice cream cake or buy a large fish or join one of those meat co-ops where you share meat. But none of those things are an option for us. We can’t even fit a larger frozen pizza.
