There have been many changes in appliance design over the last several decades, and one thing is for sure: our refrigerators have been supersized. Back ye olden days before refrigeration, people ate differently. Because there were fewer ways of keeping food from spoiling, it was eat fresh or bust. That meant food had to be grown locally and eaten quickly, and often meant making daily purchases from local independent bakers, butchers, and dairy farmers. Ubiquitous refrigeration more or less put an end to that – if one can keep a gallon of milk for a couple weeks and fruits and vegetables, meat, poultry, or fish frozen until the apocalypse.
With the motivation of necessity gone, convenience reigns supreme, and it’s all too easy to stuff the fridge full of food, forget it, and pull out a Tupperware container of moldy goo a month later. By reducing your refrigerator space, you can make it less convenient to eat old food, saving you money by reducing the amount of food going bad in the back of your fridge.
Below are a few things to consider when thinking about the size of your fridge.
1. Compact Refrigerators Aren’t Just for Apartments
Once the domain of places that simply didn’t have the space for a full sized huge refrigerators, compact refrigerators and mini fridges might actually deserve a spot in a home, no matter what the size of the kitchen. While this might seem counter-intuitive (big house, big family, big fridge), it is amazing how easy it is to pile up food nobody is going to eat. A compact refrigerator is a little like a food diary that way – it forces one to look at one’s eating habits and figure out what’s going to waste and why.