Relocating often-used items to cabinet space in the kitchen freed up space for storing other food items. Expired items were discarded; unused food was donated to local food pantry. Wire baskets with lining were used for hard-to-store items in bags and small boxes according to type. Canned goods were grouped and stored on tiered shelving.
Sorting the contents into like groups allowed Client to see what she had, and how much of each: batteries, lightbulbs, paper plates & napkins,plastic takeout cutlery, plastic & paper grocery bags, etc. Dead batteries were recycled. Extra items were donated or recycled. Grocery bags and other items were relocated to areas where they would be used more readily.
Confession? This was my spice cabinet before. Even my seldom-organized husband was frustrated by the lack of organization. So many spices, so little space.
I tried, and love, the Spice Stack spice storage! My husband loves it, too. 48 spices stored in an 18″ x 10″ space.