Before you pack your bags and head out for some well-earned summer fun, don’t forget one last thing: the fridge. It’s easy to overlook when you’re making your to-do lists of things you need to get done before you head out the door. A little preparation now saves you from wasted food, wasted money and unwanted surprises later.
Why worry? Well, leaving your fridge full of forgotten leftovers, mystery containers or a half-carton of milk can lead to a smelly, frustrating mess when you come home after traveling. This guide will walk you through what to toss, what to cook, what to give away and what’s safe to keep.
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Why it matters
A messy fridge after a trip is more than just unpleasant; it’s a waste. Coming home to spoiled produce or fuzzy leftovers means you’re just throwing out money.
Hard-earned money rotting quietly in the fridge is what coming home nightmares are all about. A quick sort now means less waste and a smoother return from your trip.
What to do with all that food
Opening the fridge the week before a trip and seeing it packed with food can be overwhelming. You might be tempted to slam the door and ignore, but instead, let’s take a deep breath and know there’s a simple way to break it down and take action.
Make a plan
Plan a week or so before your trip. Look at what’s still good and think about your meals for the time you have remaining at home. Eggs, dairy and fresh produce are great to use up in quick meals before you leave.
Some items can be stored in the freezer to use later, while others will last until you return from your trip. A quick sort will get a lot of the things in the fridge organized.
Toss it
Sadly, some things can’t be saved. Think of little bits of leftovers, open containers you won’t use or items already past their prime. It’s okay to let those go; they probably should have been tossed a while ago if they’re already past their prime.
Share it
If you have unopened items or extras in the fridge that you won’t get to, such as opened milk, yogurt and soft cheeses, offer them to a friend, neighbor or relative. If you’re not going to use fresh fruits, berries or vegetables, consider donating them to a food bank. They take all sorts of produce and are always grateful to have it.
Store it
Longer-lasting items such as condiments and butter can often stay put in the fridge. Just check the dates on commercially made condiments and make sure everything is sealed up.
Likewise, root vegetables like beets or carrots will be just fine, but fresh fruits just won’t last. Even a cabbage or cauliflower can keep in the fridge for several weeks.
Get to work
Once you’ve gone through the fridge and sorted everything, it’s time to do the work. Make the meal plan, toss what’s going bad, freeze what you can and pass along the rest. The sooner you start, the less gets wasted.
While you’re at it, wipe out the fridge. A quick wipe with sanitizing wipes will do the job. But you can also use a disinfectant if you like.
Smart now, easy later, budget on track
Cleaning out the fridge before a trip isn’t just about keeping your budget on track. Doing so will also save you money, avoid waste and set yourself up for a calmer return.
When your fridge is cleared out and cleaned, you’ll feel ready to leave with one less worry on your mind. There’s nothing better than coming home to a fresh-smelling kitchen instead of dealing with spoiled food and unnecessary waste. A little time spent now means a smoother return later.
So, before you lock the door and head out for summer fun, take a few minutes to handle the fridge. Sort it, clean it and rest easy knowing you’ve set yourself up for a stress-free homecoming. Your future self will thank you.
Laura Sampson is the writer behind Little Frugal Homestead. She and her husband, Jack, are two Gen-Xers living in a 90-year-old farmhouse in Alaska. They keep chickens and honeybees, and grow a garden and small orchard; their dream is to live well within their means on their little piece of land.