Great tips on keeping food longer.
For labeling, masking tape and a marker are quick and easy and easy to clean off storage containers.
Organize your fridge? Remember, keep diary-based products near the back of your fridge and not in the door were temperature loss may become problematic.
Keep thawing meat on the bottom in case of leakage (or put it in a deep pan or bowl). From a food safety perspective, if you’re thawing multiple types of meat, always keep it beef on top, then pork, and chicken ALWAYS on the bottom. Chicken requires the highest cooking temperature to kill bacteria (as well as ground meats!).