Staying organized in a small galley or kitchen demands a thoughtful storage system. A place for everything and everything in its place becomes a very practical statement. One rogue wave and whatever is left loose on a counter will more than likely go crashing onto the floor. Glass containers really aren’t compatible with kitchens that move.
Stackable bins allow you to keep food within easy reach when your are using a deep refrigeration space. I keep cheeses and deli meats in one bin, vegetables in another, delicate leafy veggies rest on top away from the cooling element in a breathable mesh bag. Circulating air will keep greens fresher.
Frozen meats that have been vacuum sealed are stored on the bottom of the refrigerator, in order to stay frozen for as long as possible. If you are using an ice box or cooler for refrigeration, freeze drinks in half-gallon containers to use as ice blocks that can be consumed later as they melt. We keep cold beverages in a separate cooler so that a thirsty crew doesn’t over tax the food refrigeration system. A thermometer can help monitor the target temperature for refrigeration which is around 40°F. Apples, cabbages, potatoes, lemons and limes are kept in food storage pouches outside of the icebox.
To minimize garbage, remove any unnecessary packaging before stowing onboard. Crushable drink containers are best, personal water bottles are even better. We store wine bottles in a floor level locker to keep them cool and safe. One large food locker away from the galley can hold food not immediately on deck for an upcoming meal, as galley cupboard space is limited. A container filled with easy to grab snacks keeps the crew from digging through all your thoughtfully stored provisions. You know who I’m talking about!