Pantry Optimizing
Why is it that the pantry often gets overwhelmed and out of control like the one in the picture? Let’s look at how best to regain control of your pantry for ultimate practicality and function.
Basic Rules:
- The pantry is not a showpiece, don't expect it to be.
- The pantry has to be easily checked for inventory (i.e. shopping lists).
- The pantry must remain a hygenic storage area for food (check used by dates regularly, cover open packets)
- Don't cross boundaries, store food here. Not chemicals, stationery, laundry or gardening gear etc.
Think Ergonomic:
- Work to shelf heights available. Taller products on taller shelves, shorter products on shelves with less height.
- Where possible locate heavier and larger items on lower shelves - items like bags of dog biscuits, bottles of water etc. as well as back-up tetra packs of stock, juice or milk that don’t need refrigerating until opened.
- Locate lighter items above head height. Should items fall off shelves there will be less risk of injury or breakage. Also a good area for baking products that may not be used as often or paper towel rolls.
- I also suggest using small tubs in higher shelves so that the whole tub or basket can be taken down, also better for removal to enable you to locate things at the back of shelves - use common sense and don’t pack any tubs or baskets too heavy.
- Glass jars and bottles should always be at eye-level, for safety.
Like with Like:
Boxed dried goods; Canned Goods; Bottled Goods; Condiments (includes sachets, stock cubes, packet mixes, sauces, vinegars, flavourings etc.); Baking Goods; Miscellaneous (i.e. paper goods, pet foods & less frequently consumed goods).
Working with shelf depth, and assigning space efficiently using pantry helpers:
- Taller items at the back, shorter items at the front.
- Use shelf steps and risers to split space vertically.
- Use baskets and tubs to separate categories, also useful for preventing spillage onto shelving and for easy removal to preparation areas and tables. The best way I know to avoid things being ‘lost’ at the back of deep shelves.
- Old lunch boxes or take-away food containers without lids are great for filing sauce sachets etc.
- Utilise the inside of doors for spice racks – (check there is enough space between the shelf and the door once the door is closed and check that the door is strong enough to hold the weight).
- Use Lazy Suzannes (rotating platforms) where width allows and where reaching is difficult.
- Remember that square & rectangle containers allow for better stacking and use of surface space.
Lastly, you may want to either permanently or temporarily label the shelves and tubs to ‘train’ the rest of the family as well, but keep the groupings simple to follow never go too crazy with labels! Remember they are meant to be a guide, and not induce more stress.
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Angela Miller-Davis is a Professional Organiser who helps people to find solutions for an organised lifestyle through her consultancy Less Equals More, Brisbane. http://www.lessequalsmore.com.au
Angela is a member of NAPO (National Association of Professional Organizers).
