You open your pantry, and a jar of spaghetti tumbles to the floor, knocking over a dusty bag of flour. You dig deeper, searching for that can of beans for dinner, only to realise your inventory includes foods that had expired in 2021. Sound familiar? If so, you’re not alone. However, a disorganised pantry isn’t just frustrating – it can also waste your time, money, and food. The good news? You can change that with a simple yet powerful tool: labelling. Organising and labelling your pantry can transform the way you cook, reduce food waste, and make grocery shopping a breeze.
“If a family member or housemate has food allergies, labelling is essential. It ensures that everyone knows what’s ineach container, especially for frequently shared staples like flour, sugar, or oats.”
WHY LABEL?
It prevents food waste: Clear labels make it easy to track expiration dates and encourage you to use older ingredients first. No more guessing whether that bag of flour is from 2018; just a quick glance and you’ll know what’s safe to use.
Makes for an easy inventory: A labelled pantry means you can spot what you have (or need) at a glance. It simplifiesmeal planning and helps you avoid buying duplicates while grocery shopping.
For allergen alerts: If a family member or housemate has food allergies, labelling is essential. It ensures that everyone knows what’s ineach container, especially for frequently shared staples like flour, sugar, or oats.
It’s a space-saver: When everything has its place, you free up space in your pantry. Knowing what’s inside each container and when it expires makes organizing your pantry simpler and more efficient.
WHAT TO INCLUDE ON YOUR LABELS:
Ingredient name: This one’s a no-brainer. Label each container by its contents, like “All-Purpose Flour” or “Brown Sugar”, for quick identification.
Expiration date: This is the most critical piece of information. Always check the original packaging for the expiration date, and be sure to transfer it to your label. This will prevent you from using ingredients that could be harmful.
“Best by” date: Not mandatory, but useful for understanding peak flavour. If you have items like spices, oils, or grains that have a “Best by” date, include it for reference.
Purchase date: For staples like rice or pasta, knowing when you bought it can help you gauge freshness and keeptrack of how long you’ve had it.
NB. If you’ve added something like Sea Salt Flakes – Smoked to a container, make sure it’s labelled as “Smoked’. This prevents any mix-ups later on.
LABELLING METHODS FOR HOME COOKS:
Clear containers + labels: Invest in clear, airtight containers (glass or plastic). This not only extends shelf-life but also makes your labels visible and easy to read.
Erasable labels: For reusable containers, erasable labels are a great option. Brands like Avery offer ones that work with a Sharpie, so you can easily update them as needed.
Chalkboard labels: These are stylish, reusable, and perfect for jars and canisters. Just make sure to use a chalk markerthat won’t smudge, especially in humid kitchen environments.
Label maker: For a sleek, professional look, consider investing in a label maker. It’s perfect for home cooks who want clean, uniform labels with different font sizes and styles.
Painter’s tape + pen: On a budget? Painter’s tape and a simple pen are all you need for quick, removable labels. Thisoption works well if you frequently swap out ingredients.
BEST PRACTICES FOR PANTRY ORGANISATION & LABELLING
Fifo (first in, first out): Place older items at the front and newer items at the back. This simple practice ensures you use upwhat you have before it expires.
Group similar items: Organise by category – baking supplies, grains, spices, canned goods, etc. It’s easier to locateingredients when they’re grouped by type.
Do a regular expiration check: Make it a habit to inspect your pantry every few months. Discard anything expired and reorganise tokeep everything fresh and accessible.
Proper storage: Store items in airtight containers in a cool, dry, and dark place. This will preserve the freshness ofyour pantry staples for longer.
Accessibility: Store frequently used items at eye level, while less-used items can be placed on higher or lowershelves. This will save you time and effort when you’re cooking.
