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Good Housekeeping published nine ideas for making kitchen storage more accessible, including wall-mounted pegboards and plate racks, drawer dividers, and a built-in knife block. The suggestions are design ideas, not tested claims of guaranteed savings or improved food safety; refrigerator storage still needs to follow safe-temperature guidance.
Good Housekeeping has published nine kitchen organization ideas that use walls, drawers, shelves and refrigerator compartments to keep frequently used items easier to reach, with more inspiration in these small kitchen design ideas. The suggestions range from a pegboard for utensils to a built-in knife block, offering practical options for households looking to make existing kitchen space more functional.
Several ideas move storage out of cabinets and onto walls, much like these ideas for using the space above kitchen cabinets. A pegboard can hold often-used tools such as a cutting board, whisk or cheese grater, while rows of wall shelves can display spices transferred to matching jars. A plate rack can free cabinet or drawer space and put decorative dishes on view. For an unused wall near the sink, the report suggests a towel bar fitted with hooks for items such as a soup spoon or grater.
Other suggestions make better use of shelves and drawers. The report proposes placing small wooden drawers on an open shelf for spices or measuring spoons, and using adjustable drawer dividers to separate platters and casserole dishes rather than stacking them together. A narrow drawer can be fitted with a built-in knife block, which the article says keeps knives stored securely. Bracketed shelves are another option for glassware where a full cabinet would be too bulky.
The ninth idea focuses on the refrigerator: arrange food so it remains visible and use the shelves and crisper drawers for different items. Good Housekeeping suggests keeping leafy greens in the crisper, dairy on an upper shelf and meat on lower shelves or in bottom drawers. That layout is an organizing suggestion, not a substitute for food-safety guidance: refrigerators should be kept at 40°F (4°C) or below, and raw meat should be sealed and stored to prevent juices contaminating other foods.
Making Existing Kitchen Space Work
The ideas address a common household problem: storage can be difficult to use when tools are buried in drawers, dishes are stacked, or groceries disappear behind other items. Moving selected items onto walls or adding drawer dividers can make everyday objects easier to locate, while visible refrigerator contents may help households track what they have. These are practical design suggestions, not measured findings that every kitchen will save space or reduce food waste by adopting them.
Choosing the right approach depends on the room and the people using it. Wall storage needs a suitable mounting surface and should not obstruct work areas. Knives stored in a drawer need a secure holder, especially in homes with children. The usefulness of any change depends on whether it keeps items accessible without adding clutter or creating safety problems.
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The Nine Storage Approaches
The Good Housekeeping report groups its recommendations across several parts of the kitchen rather than proposing a single renovation. Four ideas use walls or vertical space: a pegboard, spice shelves, a plate rack and a towel bar. Two focus on shelf storage, with mini drawers for small items and bracketed shelves for glassware. The remaining three address refrigerator organization, drawer dividers and a built-in knife block.
The source article is credited to lifestyle journalist Laura Millar and identifies Monique Valeris as Good Housekeeping’s home design director. It presents the ideas as inspiration for organizing a kitchen; it does not provide installation instructions, product testing, cost estimates or evidence comparing one solution with another.
Costs, Fit and Results Vary
The source does not give prices, measurements or installation details, so readers will need to determine whether a particular shelf, rack or drawer insert fits their kitchen. It also does not quantify how much storage any idea could add or establish that the arrangements will reduce food waste. The report’s refrigerator layout is general advice, and the best placement can vary by appliance design and food-safety needs.
No testing or independent evaluation is described in the supplied material. The ideas should be treated as options to adapt, not as confirmed performance claims. Before installing wall storage or modifying a drawer, readers should check load limits, mounting requirements and the manufacturer’s guidance for their appliances.
Choose Changes That Fit
The report does not announce a follow-up project or a scheduled next step. For readers applying the suggestions, a sensible next move is to identify what is hardest to reach or most likely to be forgotten, then select one small change suited to the available space. Check measurements before buying organizers, mount shelves securely, and keep knives and heavy items safely contained.
For refrigerator changes, maintain safe temperatures and store raw meat in sealed packaging below ready-to-eat foods. Review the arrangement after using it: if an item is still hard to reach or food remains hidden, adjust the layout rather than assuming one setup will work for every household.
Key Questions
What are the nine kitchen organization ideas?
The report suggests a pegboard wall, spice shelves, plate rack, mini drawers, organized refrigerator, drawer dividers, built-in knife block, bracketed shelves and towel bar.
Which ideas can free up cabinet or drawer space?
A wall-mounted plate rack can move dishes out of a cabinet or drawer. Drawer dividers can make existing drawer space more usable, while wall shelves and a pegboard relocate selected items.
How should food be arranged in the refrigerator?
The article suggests using crisper drawers for produce, including leafy greens, and placing dairy on an upper shelf and meat on lower shelves or in bottom drawers. Keep the refrigerator at 40°F (4°C) or below and store raw meat sealed below ready-to-eat foods to limit contamination risk.
Does the report show that these ideas reduce food waste?
No measured results are provided. The article says visible refrigerator contents may help people notice what they have, but it does not quantify any effect on food waste.
Source: goodhousekeeping.com
