There are some really great points in this article.
This is something I try to do: Write down the use-by date on perishable items ie. soymilk or tetra pack vegetable broth that will only keep for a week or so after opening. Keep a permanent marker on or near the fridge (and some masking tape for freezer items).
Transfer 1/2 bottles of wine into smaller containers to save room and reduce oxidization or freeze in an ice cube tray.
Use clear containers whenever possible. The result: no more mystery meals hiding in the corner. Keep lids on everything or else the odors will overwhelm all other foods inside (this one is imperative).
Read the comments, some of them have some great suggestions. Like NEVER refrigerate tomatoes!
My fridge always seems to be so full, but unlike most people we cook almost all our meals at home and usually take something with us for meals elsewhere. Although I have to admit we have quite a large condiment collection. I'm guessing that most people just don't cook such a variety of ethnic foods. We also keep a couple of containers of natural peanut butter in there too.
I always rotate new items like Vegenaise and Dill Pickles by putting the new jar or jars at the back behind the new item.
There's even a 'what's in your fridge?' flickr group
What's In Your Freezer? flickr group
Here's a pic. of my own freezer from almost a year ago. Wow, that brushetta looks really good, I hope my tomatoes ripen soon.
