When was the last time you went through your pantry? Fridge? Freezer? This year? Last year?
You’d be surprised at how few people go through their pantries to get rid of expired, unused food or just to re-organize.
Most of the time we just look for something we need and, if it’s expired or something seems off, we just toss it.
I’d venture to guess that unless you’re moving or renovating or the refrigerator/freezer broke, going through the pantry isn’t high on our priority list of things to do.
I would, however, highly recommend going through all three areas periodically. You’ll ensure having what you want, when you want it. You’ll avoid having to run to the store because something you wanted or needed wasn’t fit for consumption. It just makes things so much easier!
If you’re so inclined, here is a proven step-by-step strategy to clear out old food, spices and forgotten items so your pantry, fridge, freezer are clean and functional.
Step 1: Get Ready
- Gather supplies:
- Trash bags or compost bin
- A box for food donations (unexpired items you won’t eat)
- Cleaning supplies (soap, sponge, microfiber cloth)
- Labels and a marker
- Create workspace:
- Clear your counters or table so you have room to sort.
Step 2: Tackle One Zone at a Time:
- Start with whatever areas bothers you most.
- Take everything out so that you can see everything
- If it’s a large area just remove everything from one side to avoid getting overwhelmed by taking on too much
Step 3: As you remove each item, sort into categories:
- Keep (still good and used often)
- Toss (expired, stale, or spoiled)
- Donate (unopened, unexpired, non-perishables you won’t eat)
Step 4:
Check Dates and Condition:
- For Each Item:
- Check expiration or best-by dates.
- “Best by” means it might still be safe but less flavorful.
- “Use by” or “Expires on” means it’s time to toss.
- Inspect visually and by smell.
- For canned goods: bulging, rusting, or leaking cans = toss.
- For dried goods: clumping, discoloration or odd odors = toss.
- For spices: if they’ve lost aroma or color = toss.
- For beverages: toss anything that is flat or past its “Best-by date.
Step 5: Safely Dispose of Expired Items:
- Compost old dry goods, grains, produce and coffee grounds if possible.
- Rinse and recycle jars, bottles and cans.
- Seal wet or smelly food (like expired dairy or meat) in a bag before tossing.
Step 6: Clean the Space:
- Wipe surfaces, shelves and containers with a gentle all-purpose cleaner or vinegar solution.
- Vacuum crumbs
- Let everything dry completely before restocking.
Step 7: Reorganize Intentionally & With Efficiency in Mind:
- Group by category: snacks, canned goods, baking supplies, grains, etc.
- Use clear bins or baskets for easy visibility
- Label shelves or containers with both the item name and purchase/open date.
- Zone by use: keep daily items within easy reach; store extras higher up.
- Adopt a rotation system: oldest in front, newest in back.
- Keep spices in a cool, dark place
- Keep spices and oils away from heat and light to extend freshness
- Replace ground spices every 1–2 years; whole spices can last 3–4 years
Step 8: Maintain the Momentum:
- Schedule a seasonal deep clean
- Toss expired items.
- Keep a small “use first” basket for items nearing expiration.
- Pantry goods: Label new purchases with the date to make future clean-outs easier.
A clean and organized pantry/fridge/freezer isn’t just about tidiness … it’s about creating a kitchen that supports healthy eating, reduces waste and makes daily life easier. When everything is fresh, visible and organized, everything is much easier.