How to Design a Walk-in Pantry

Written by tiffany silverberg
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Whether you have just moved to a new home or you need more space in your kitchen, a little pantry design can go a long way in keeping the kitchen organised and pleasant. It can also save you money by making your items visible, so you will use them before they expire, and keeping them fresh. A little time now can save you a headache and frustration later when you need a can of vegetables or a fresh onion.

Skill level:

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Things you need

  • Pen
  • Pad of paper
  • Adhesive label
  • Baskets or bins
  • Opaque containers

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  1. 1

    Place root vegetables in baskets or bins. Place these on the floor or a low shelf, where they will stay cool and dry.

  2. 2

    Put other slightly perishable items, such as chocolate, in the shelf above.

  3. 3

    Keep all sugary products in tight, dry containers. Such items are vulnerable to pests.

  4. 4

    Store dry, powdery or granular substances in large dry containers to prevent clumping or spoiling.

  5. 5

    Repackage oils, herbs and spices in opaque containers if they came in clear containers. Exposure to light could break down their flavours or cause spoilage.

  6. 6

    Label any homemade or repackaged products. Estimate the expiration date and write that on the label. Alternatively, write the date of packaging, but don't mix expiration and packaging dates as that could become confusing when determining when to throw away an item.

  7. 7

    Always place newer items behind older ones so older items get used before their expiration date.

  8. 8

    Keep items that you use daily or weekly at eye level or slightly above. Move seasonal items to higher shelves.

Tips and warnings

  • When you run out of an item, add it to a list on your pad of paper. Then you can just grab the list when you run out to the store.

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