How to Organize a Pantry: First In, First Out

First in, first out is also the basic rule for how grocery stores organize their shelves, and it works the same way at home. After shopping, do not empty the whole shelf first: move the products you already have to the front and put the new ones at the back. This simple action prevents much of the waste in a pantry, because nearly all expired products are ones that disappeared from view at the back of the shelf. It is even more important on deep shelves: an unseen back row may as well not exist, and the same product may be bought a second time. The same rule applies to the refrigerator and freezer; the back row is even harder to see there, so a forgotten product may not be noticed until it starts to smell.

The second step is to assign a fixed area to each product category: legumes on one shelf, flour and sugar on another, canned goods on another, and snacks on another. Fixed locations eliminate searching and make it easier to notice what is running low. Once opened, dry goods should be stored in containers that seal tightly, not in their original packages; paper and thin plastic packaging let in both moisture and insects. Choose clear containers so the contents can be seen from the outside without opening them to check. Put heavy and large packages on lower shelves, frequently used items at eye level, and rarely used items on the highest shelves.

The third step is labeling, the step most often skipped. Write the product name and its opening date on every container. Transfer the production and use-by dates from the original package to the container too; otherwise, that information is thrown away with the package. A piece of masking tape and a pen are enough. This habit is especially useful for flour, spices, nuts, and dried legumes: none of them shows its age just by looking, and all can quietly lose their aroma. If two packages of the same product are open, finish the older package first and do not combine the 2 packages. Attaching the label to the side of the container is more reliable than attaching it to the lid, since lids are often used on other containers.

Finally, consider the pantry conditions. A good pantry is cool, dark, dry, and well ventilated. The warm wall behind a stove, oven, or refrigerator is the worst place for a pantry because high temperatures shorten shelf life. Keep oils and spices away from light. Store potatoes and onions separately in ventilated containers. Reviewing the shelves from front to back once a month is also part of keeping things organized; add older items moved to the front to that week's meal plan. The ideal temperature range is 10–18°C / 50–65°F. In a pantry that stays above 21°C / 70°F, flour, spices, and nuts go stale much faster. Keep shelves raised off the floor and away from exterior walls; this allows air to circulate and prevents condensation from transferring moisture to the food.