Create zones for everything: Juices, snacks, leftovers, ingrdients for meals. Make sure everyone in the house knows the zoning rules and follows them while storing and retrieving.
While storing, cooked meats always go at the bottom shelf to minimize contamination of other foods. Avoid keeping easily perishable items like milk and eggs on the door,this is the most exposed and least cold area of the fridge.
Invest in stackable containers: Stick to 2-3 sizes though, else you will find yourself rummaging through drawers for matching lids.Also, square and rectangular containers are best as they fit neatly along the wall of the fridge without wasting space.
To prevent cramming in the fridge and cooked food going waste, us the 'first in first out' law: As a rule any leftover three days is to be thrown out - it is no longer fit to be consumed.
Do a quick clear-out, preferably the day before you go grocery shopping: Place items to be used in front. Make a note of things that you must consume that week; discard what can't be used.
Group your condiments: All like items go together, such as salad dressings and sauces with cheese and so on.
Always wash the veggies before putting them in. To save space cut up the larger ones like cabbage, cauliflower, gourds and use up fast. Chop green