Declutter your kitchen cupboard

When the weather changes so do our food choices, making it easy to forget what’s in the cupboard. Now’s the right time to have a kitchen clear out, so we’ve gathered the best tips with the help from some blogging experts.

Check out the dates

If some of the food in your cupboard is past its use-by date, it should be disposed of immediately. Anything past its best before date, however, should be safe to consume, although there may be a reduction in flavour or quality. “Bin anything that lacks life or is a gooey or solid mess,” recommends professional organiser Nellie Williams.

Find out more on what use by and best before dates really mean in our helpful article

Use it or lose it!

Rather than throwing away leftovers, try to use up what you can by being creative with your food. For example, unused vegetables can be combined into a soup or replanted to grow more vegetables.  “You can put almost anything in a soup,” says frugal blogger Lesley Negus.  “Lettuce, cucumber, salad leaves, a crust of bread or baked beans.”  

Larger items close to their use-by date could be frozen for future use or cooked in batches, as many can be stored for up to three months. This will prolong their life and give you healthy homemade meals, saving money on shop-bought ready meals.

Eat me first

By keeping an eye on the items in your cupboard, you will be able to see which foods need to be used up first. By placing the items on a specific shelf that meets your eye level means that they are in your line of sight when you open the cupboard, making sure you eat them before their use by date.

Futureproof your kitchen

When it comes to reorganising your cupboards, there’s a lot you can do to make life simpler. “Group your bottles and jars together in a box of similar items; for example, baking ingredients, spices or herbs,” recommends Nellie.

“Once organised, get in the habit of putting everything back where you got it from and have a visible list on the wall so you can write down when things are running low.”

When it’s time to restock, “store non-essential items in those hard to reach spaces and arrange canned foods on lower shelves,” recommends Rachel Burditt, ‘The Declutter Darling.’

Rachel also suggests using a system of baskets to identify different food groups in the fridge. For example, having perishable and eat-me-first foods in one colour basket, as a timesaving and food-waste-minimising measure.

With a little effort and reorganisation, you could cut down on food-waste and make meal-times stress-free.

Save money, stress less!

With a little effort and reorganisation, you could cut down on food-waste and make meal-times stress-free.