I Tried the “Left-Right” Rule to Organize My Fridge, and I’ve Never Wasted Less Food (Such a Game-Changer!)

Kristina Razon
Kristina RazonDeputy Food Editor at The Kitchn
I’m the Deputy Food Editor at The Kitchn. Previously, I was an editor at Serious Eats for close to three years. Before that, I spent a decade cooking and baking in professional kitchens. My writing focuses on all things food — mostly dinners and desserts, fun cocktails, and hot tips.
published Oct 3, 2024
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Credit: Joe Lingeman

I take pride in keeping my fridge organized. Seeing everything in its place as soon as I open the door makes me endlessly happy. But the one area that’s always eluded me? Those dang crisper drawers. Because they’re closed and because I tend to shove it all in there, the drawers end up a jumbled mess that inevitably results in forgotten vegetables that slowly wither away before I actually think to use them. (I am 100% one of those people who will buy more carrots because I was convinced I had none to begin with). 

Recently on one of my weekly fridge clean-outs, I had an aha moment and tried a different tactic to keep it better organized. I stored vegetables that need to be cooked in one drawer, and vegetables that are “ready to eat” in the other. Lo and behold, it’s worked wonders. 

If you’re looking for a simple solution to your messy crisper drawers like me or are simply interested in giving this a try, here’s how to do it. 

  • Divide your vegetables into two different piles: one for those that must be cooked before consuming, and another for veggies that are ready to eat out of hand. (One quick note: I don’t keep fruit in my crisper drawers. Instead I rely on various containers and specific setups that guarantee a longer shelf life.) 
  • For veg that straddles the line, like spinach or carrots, default to how you use it most of the time. For me, spinach goes in the “must-be-cooked-first” pile, while carrots get added to the other. 
  • Set both drawers to high humidity to extend shelf life, then transfer your produce to the appropriate drawer. 

Come dinnertime, let’s say I need bell peppers, mushrooms, and cilantro. I automatically know bell peppers and mushrooms are in the left drawer and cilantro’s in the right. I can easily grab what I need and start cooking. Not only does this organization system look better and keep me on top of what’s in each drawer, but it’s also actually made it easier to whip up a quick meal. Best of all, it’s helped stop me from throwing away hard-earned cash.