Food Pantry
Problems:
Items were not placed in categories. As new items came in, they were placed wherever space would allow, with no thought as to keeping like items with like items. Also, items were stacked on top of one another, and into the too deep shelves.
Solutions:
Categories of food were created based upon client’s use. Also, instead of stacking items, they were placed one in front of the other (only if they were the same item), similar to a grocery store. I recommended rotating the items when grocery shopping, putting the newer purchases behind the items already in place, also similar to a grocery store procedure. We also moved the counter-top appliances up to the top shelf, since they are not used often, freeing the main shelf space.
Supplies:
Repurposed food jars for pasta, beans and grains. Old wooden vegetable/gardening boxes for smaller or bagged items unable to stack or stand up vertically.
