Every second month, challenge yourself to cook from your pantry: make a meal plan based on the accumulated excess and use up the half-used sauces, jams and snacks. This will be good for your budget as well.
Keep a small container of pegs and rubber bands in the pantry so items that don’t need to be tipped into other containers can be properly sealed.
Keep a permanent marker in the pantry to quickly label jars and plastic containers. The larger the writing, the easier it is to find things quickly.
Finally, when you’re putting your food away, always remember:
“A place for everything and everything in its place”!