Top tips for reducing food bills by decluttering your kitchen storage

Not only is a decluttered kitchen extremely satisfying to look at, it can reap you financial rewards. I sought the help of Debbie Paster of Simplify to get on top of my messy cupboards and fridge, as, despite knowing all the rules for kitchen economy, I was regularly buying doubles and throwing away food.

The impact of my recent reorganisation has been huge and impacted both me and family. The kids are also now less likely to say there is nothing to eat and, as the “tool kit” of food is ready and waiting for them, everyone is more likely to cook something for themselves.

Here are the basics:

1. Plan: tackle a section at a time — a fridge shelf or drawer, even one pantry shelf.

2. Clear out: Remove everything, clean it and bin out-of-date products. (Debbie says every kitchen she has decluttered has out-of-date food – so no judgment.)

3. Edit: categorise into food types. For example: pasta/rice; canned goods; baking supplies; snacks.

4. Decant: decant anything packaged ie: flour, rice, sugar and even dried fruits, biscuits, snack bars and crisps. Seeing how much you have should mean you’re unlikely to buy multiples.

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Order restored Photo: Ilana Epstein

5. Measure: check both the space available and the items — out of their boxes. You can then make sure that the new storage containers are going to fit and hold what you need them to.

6. Box up: You can source cheap containers at pound stores and shops such as B&M. You don’t need to spend money — instead repurpose old jars and plastic takeaway containers. So long as you label it, even a shoebox will do.

7. Label: This is key to success. Label printers are cheap but a simple handwritten sticker will do the job. It’s even worth labelling freezer drawers into separate categories.