Before

After

What's Happening in the Video?

1. Clean out section-by-section or one shelf at a time
2. Take everything out and put on a table or counter so you can see it
3. Wipe down the shelves
4. Fit shelf height (if they adjust) to suit your items
5. Transfer foods to better storage containers:
   1. more appropriate size for the amount
   2. glass
   3. clear or see-through
   4. air tight
   5. free standing
6. Press extra air out of bags. Use tape, rubber bands or binder clips/chip clips to hold them closed.
7. Group like items. Return items to the shelves by category (grains, legumes, vinegars, oils, nuts, teas, etc.)
8. Replenish spice jars with bulk/back up ingredients (ex. sesame seeds, cinnamon)
9. Store bulk and back up ingredients out of the way (top shelf).
10. Take note of staples or other key ingredients that are running low.
11. Taste and, if necessary, dispose of "bad" ingredients.
12. Make items visible:

• store taller & larger behind
• turn so labels are facing out
• cut out and reuse labels from original packaging
• use tape/marker or label maker
• don't overcrowd the shelves

Discarded

(below)

1. Expired and rancid cooking spray that I never used. It was given to me by a neighbor and is not something I typically use. I tried!
2. Stale crackers someone brought over to a party.

Relocated

(below)

1. Walnuts - to the fridge for freshness
2. Cinnamon - refilled from the bulk supply and moved to the accessible every day spice rack

Challenge Ingredients

In the next lecture, I'll explain why I chose to not return these items to my pantry and some of my plans for them.

Your Turn!

Homework: Clean out your pantry. Use the tips here. Post your questions. What did you find?