We would all like to buy the most environmentally friendly appliances available. But in real life, energy efficiency is only one of many factors we need to consider when we’re making major purchases. If you’re dealing with a narrow galley kitchen, living in a tiny house, or dealing with any number of awkward kitchen configurations, the dimensions of your new refrigerator might be your top priority. Fortunately, if a counter-depth refrigerator is non-negotiable, there are extremely efficient options.
The refrigerators in the original 2021 version of this guide are either discontinued, superseded, or now five years into an appliance lifecycle that averages 10–14 years. A lot has changed — and not just the model numbers.
Counter-depth refrigerators have closed much of the capacity gap with standard-depth models. In 2024, LG and Samsung introduced counter-depth models reaching 26.5–27 cubic feet, nearly matching standard-depth capacity without jutting past your cabinets.
Even better, refrigerant reform is also essentially complete: R-600a, which has a global warming potential 500 times lower than previous refrigerants, is now the industry standard across virtually all new household refrigerators sold in the U.S. You no longer need to check the door sticker for refrigerant type — it’s almost certainly R-600a. One new nuance: R-600a is flammable. This doesn’t create meaningful safety risk in normal use, but it does mean sealed-system repairs must be performed by a technician with hydrocarbon-rated recovery equipment. Ask before scheduling service.
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How to Choose a Counter-Depth Refrigerator
Counter-depth isn’t a single spec, it’s a range. True counter-depth refrigerators, which are 24- to 25-inches deep, offer a counter-flush look but are relatively rare. Most models marketed as counter-depth run 27–30 inches deep are still meaningfully shallower than standard-depth units, which range from 32 to 36 inches. Be sure to measure your space carefully before shopping.
- Fit first. Measure the opening width, depth (including door swing clearance and handle protrusion), and height. Leave at least 1 inch on each side and top for ventilation. Note any door swing obstructions, such as islands, adjacent cabinets, dishwasher handles.
- Right-size for your household. The commonly cited rule is that each person needs 4 to 6 cubic feet of total capacity. A household of two can usually work with 16–20 cubic foot fridge; three to four people generally need 20–26 cubic feet. Don’t oversize, as a mostly empty refrigerator is less efficient than one that’s three-quarters full.
- Freezer configuration. Top-freezer models remain the most energy-efficient configuration per cubic foot. Bottom-freezer designs put fresh food at eye level but add mechanical complexity. French-door models are most popular and offer the widest variety but use more energy and generate more service calls than simpler designs.
- Energy consumption, not just certification. Energy Star certification means a model uses at least 10% less energy than the federal minimum. That’s a floor, not a ceiling. Check the yellow EnergyGuide label on the appliance for estimated annual kWh; typically the difference between the best and worst Energy Star-certified counter-depth models can be 200+ kWh per year, a $20–$40 annual gap at annual utility rates.
- Refrigerant. As of 2025, R-600a is effectively universal in new U.S. refrigerators. Verify on the data plate inside the fresh-food compartment.
- Features that raise energy use. Through-door ice and water dispensers, in-door ice makers, anti-sweat heaters, and smart screens all increase electricity consumption. If you don’t need them, the most efficient models skip them. Internal water dispensers are a reasonable middle ground that provide convenience without an exterior mechanism that uses electricity.
- Reliability data. French-door models with ice makers generate significantly more service calls than simpler designs. Yale Appliance’s 2026 service data, based on 33,190 service calls, ranks LG and GE as the most reliable counter-depth French-door brands, with Bosch leading on temperature stability. Consumer Reports members can find long-term predicted reliability rankings by brand at consumerreports.org, where GE brands and Bosch consistently rank near the top for long-term predicted reliability.
- Service access. A reliable brand is only as good as the technicians who can fix it. GE has the broadest national service network. Bosch and LG are well-supported in most metros. Samsung has historically had longer repair wait times, a real consideration for a decade-long appliance relationship.
- Don’t forget disposal. When your old refrigerator goes, the R-600a refrigerant must be recovered by a certified technician before recycling. Use Earth911’s recycling search to find appliance recyclers near you, and confirm that they are an EPA Responsible Appliance Disposal (RAD) partner to ensure proper refrigerant handling.
The Best Counter-Depth Refrigerators in 2026
The original article featured models from 2021, most of which are discontinued. Here are current alternatives organized by configuration, prioritizing Energy Star certification, current availability, and documented reliability.
Best for Energy Efficiency: Frigidaire FFTR1835VW (Top Freezer)
Top-freezer models remain the most efficient configuration available. The Frigidaire FFTR1835VW is an 18.3 cu. ft. Energy Star–certified top-freezer with a 30-inch depth, which is significantly shallower than standard models. It uses approximately 369 kWh/year, forgoes energy-intensive features like an ice maker and through-door dispenser, and includes humidity-controlled crisper drawers and an auto-defrost function. It’s also garage-ready (tested from 38°F to 110°F) and ADA compliant. No smart features, no ice maker; just efficient, reliable cold storage.
Depth: 30 in. | Capacity: 18.3 cu. ft. | Est. energy: ~369 kWh/yr | Price range: $600–$750
Best Value French Door (33″): Samsung RF18A5101SR
For smaller kitchens that want a French-door design without a full 36-inch footprint, the Samsung RF18A5101SR is a 33-inch-wide counter-depth model with 17.5 cu. ft. total capacity. Its Twin Cooling Plus system uses two independent evaporators to keep refrigerator and freezer air separate to extend food life and limit odor transfer. It includes an ice maker, Wi-Fi connectivity via Samsung’s SmartThings app, Power Cool and Power Freeze modes, and Energy Star certification. The 33-inch width is a significant advantage for kitchens with narrower openings. Note: Samsung’s service network can have longer wait times in some regions — check availability before purchasing.
Depth: 28.5 in. | Capacity: 17.5 cu. ft. | Est. energy: ~448 kWh/yr | Price range: $1,100–$1,500
Best Large-Capacity Counter-Depth: LG LRFLC2706S (Counter-Depth MAX)
The LG LRFLC2706S resolves what was long the core counter-depth trade-off: it delivers 26.5 cu. ft. of storage in a counter-depth footprint — previously only achievable with a standard-depth unit. The Counter-Depth MAX uses thinner walls and advanced insulation to achieve this. It includes an internal water dispenser (no exterior mechanism, which reduces complexity), an ice maker, Door Cooling+ for even temperature distribution, a PrintProof stainless finish, and Wi-Fi via LG’s ThinQ app. Energy Star certified. Yale Appliance’s 2026 reliability data ranks LG as one of the top performers for first-year service rates in this category.
Depth: 29.25 in. | Capacity: 26.5 cu. ft. | Est. energy: ~632 kWh/yr | Price range: $1,700–$2,200
Best for Food Preservation: Bosch 800 Series B36CT80SNS
No other freestanding counter-depth refrigerator matches Bosch’s food preservation system. The B36CT80SNS uses dual compressors and dual evaporators, keeping refrigerator and freezer air completely separate to prevent humidity fluctuations that accelerate produce spoilage and limits odor transfer. Bosch’s FarmFresh System includes VitaFreshPro automatic temperature and humidity balancing for different food types and SuperCool/SuperFreeze modes for rapid chilling of new groceries. The adjustable FlexBar adds organizational flexibility. Energy Star certified. Yale’s 2026 service data shows Bosch’s first-year service rate at 12.7% — higher than LG but with notably fewer cooling failures; its strength is sustained temperature stability rather than low failure probability.
Depth: 24 in. (case); 29 in. with handles | Capacity: 21 cu. ft. | Est. energy: ~530 kWh/yr | Price range: $2,800–$3,500
Best Premium Option: GE Profile PVD28BYNFS (4-Door French Door)
The GE Profile PVD28BYNFS is a 4-door, 27.9 cu. ft. French-door model with a door-in-door design for quick-access storage without opening the main compartment — reducing cold air loss on high-traffic items. GE’s TwinChill dual evaporators maintain optimal humidity and temperature in fresh-food and freezer sections independently. Includes a hands-free, sensor-controlled AutoFill water dispenser, an adjustable-temperature middle drawer with four preset modes for meat, beverage, snacks, and wine, as well as an LED light wall and Wi-Fi. Energy Star certified with an estimated operating cost of approximately $91/year. GE has the widest service network of any major appliance brand, which matters over a 10+ year ownership horizon.
Depth: 36.75 in. (standard depth; counter-depth version also available) | Capacity: 27.9 cu. ft. | Est. energy: ~760 kWh/yr (est. $91/yr operating cost) | Price range: $2,400–$3,200
Counter-Depth Refrigerator Comparison
| Model | Config | Depth | Capacity | Est. kWh/yr | Price Range | Best For |
| Frigidaire FFTR1835VW | Top freezer | 30 in. | 18.3 cu. ft. | ~369 | $600–$750 | Max efficiency, budget buyers, small households |
| Samsung RF18A5101SR | French door | 28.5 in. | 17.5 cu. ft. | ~448 | $1,100–$1,500 | Narrow kitchens (33″), mid-budget |
| LG LRFLC2706S | French door | 29.25 in. | 26.5 cu. ft. | ~632 | $1,700–$2,200 | Families needing standard-depth capacity with counter-depth fit |
| Bosch 800 Series B36CT80SNS | French door | 24/29 in. | 21 cu. ft. | ~530 | $2,800–$3,500 | Food preservation, open kitchens, long food storage |
| GE Profile PVD28BYNFS | 4-door French door | 36.75 in.* | 27.9 cu. ft. | ~760 | $2,400–$3,200 | Entertainers, home cooks, service reliability |
*GE Profile PVD28BYNFS is primarily standard-depth; a counter-depth version is available at select retailers.
Getting the Most From Your Refrigerator
The most efficient refrigerator you can buy is the one you already own, as long as it’s working properly. To make your fridge last longer, take these simple steps:
- Set the refrigerator to 35–38°F and the freezer to 0°F. These are the optimal food-safe temperatures.
- Clean condenser coils 1–2 times per year. Dusty coils force the compressor to work harder.
- Check door seals. If a dollar bill slides out easily when the door is closed, the gasket needs replacing.
- Keep it three-quarters full. Both overfilled and mostly empty refrigerators are less efficient.
- Turn off the anti-sweat heater if your climate doesn’t require it, as it’s one of the bigger phantom draws.
Editor’s Note: Originally published on March 24, 2021, this article was substantially updated in April 2026.
The post Buyer’s Guide: Most Efficient Counter-Depth Refrigerators appeared first on Earth911.
https://earth911.com/home-garden/efficient-counter-depth-refrigerators/
Today’s quote is from author Ken Webster and philanthropist Ellen MacArthur: “Ordered, complex, intertwined mutually interdependent systems are the new normal.”
Humanity is learning to mimic nature. As we embrace complexity, humanity can evolve new solutions to providing itself food, shelter, and waste elimination.
Ken Webster wrote The Circular Economy: A Wealth of Flows, which was edited by Ellen MacArthur, founder of the Ellen MacArthur Foundation, a charity committed to creating a circular economy.
Earth911 inspirations. Post them, share your desire to help people think of the planet first, every day.
This poster was originally published on June 21, 2019.
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https://earth911.com/living-well-being/earth911-inspiration-complex-is-the-new-normal/
Last Updated on May 14, 2026
Meal planning is a great way to reduce both packaging waste and food waste, because you’re thinking ahead. It can also help keep grocery costs down because you’re actively planning the menu for the week, not making impulse buys.
But a lot of people (myself included) fail at it for one simple reason: We’re thinking about meals and not ingredients.
For example, if my meal plan says Tuesday is lasagna night, how will I know if I’m still craving that by Tuesday? Keeping a flexible meal plan will help you succeed.
Once you have a meal plan you love, you can get to actually prepping your ingredients for the week. Here’s how I create a weekly meal planning system that I can actually stick to. Bonus? My tips for actual meal prep!
meal planning vs. prepping
Lets first take a moment to separate these two terms, as I’ll be talking about both.
Meal planning is simply the act of planning out what you’ll eat for the week. This can be in regards to your breakfast, lunch, dinner, or even snacks.
Meal prepping is when you cook your food for the week in advance. If you’d like to meal prep, it’s a good idea to have a meal plan. However, you don’t have to meal prep to meal plan.
Both help you save money and reduce waste in the long run. For example, lets say you want carrot soup on the menu this week. Knowing the ingredients you need to make it helps you stick to a grocery budget. Plus, you can save even more by using up whatever’s already in your fridge!
RELATED: How I Cut My Grocery Bill to $300 a Month
meal planning
how do you create a meal plan?
The first step is to make a master list of all of your favorite recipes. The ones that you love, the ones your family loves, and most importantly – the ones you know how to cook.
Here are a few of my favorites for inspiration:
- Shepherds Pie
- Burgers
- Mac & Cheese
- Quesadillas
- Fajitas
- Chicken/Eggplant Parm
- Lasagna
- Fried Rice
- Beef/Mushroom and Broccoli
- Cheese Steak/Balsamic Mushroom Subs
- Sloppy Lentil Joes
- Caeser Salad
You can write these on a notepad, on your phone, or on the computer. Refer to this master list whenever you’re planning meals for the week – and don’t be afraid to add meals to it over time.
It’s also a good idea to jot down some of your favorite breakfasts, lunches, and snacks – not just dinner. This will help you better plan your grocery haul for the week ahead.
Try to stick to one particular day to grocery shop every week – be it on Tuesday nights or Saturday mornings. Whatever works for you.
You’ll want to check the calendar and make sure there’s no upcoming events in the week ahead. This will keep you aware which nights you won’t be cooking.
You may also want to factor in weather and seasons – for example, I love eating soup on cold days! But hot days, I’d prefer something lighter, like a tofu stir fry.
Now comes the fun part – actually writing your meals for the week! Make sure you have that master list of recipes you made on hand, then start jotting down what dinners you’d like to eat.
You don’t have to set specific days for when you serve these meals, unless you want to. Feel free to shuffle the meals around, depending on what you’re in the mood for.
Next, make a grocery list based on the meals you’ve written down. You can organize the list into sections of produce, pantry, protein, etc.
For me, proteins will include beans, lentils, seitan and hummus. And for produce, I always try to stick to what’s currently in season – like sweet potatoes in the fall, lettuce in the summer.
Once you’ve done your shopping, you can come home and prep a few items to make your life easier during the week. For example, if one of your recipes calls for kale, having it washed, chopped, and properly stored will make it super easy to add into your cooking.
what about breakfast, lunches and snacks?
For me, breakfast, lunch and snacks are often more consistent than dinner. I could eat a sandwich every single day and be happy.
Peanut butter and jelly with chips was my go-to lunch from elementary to high school. So I’ve decided to lean into that, focusing on simple breakfasts and lunches that keep me full.
Knowing what you like to eat is a good place to start! I love high protein yogurt jars for breakfast, sandwiches for lunch, sliced apples, hummus, and chopped veggies for snacks.
If I don’t prep these items ahead of time, I have a bad habit of waiting until 2PM to eat. Which leads to really poor food choices.
If you’re also like this, chances are meal planning and prepping doesn’t have to just begin and end with dinner.
Figure out what it is you struggle with most before deciding which foods, ingredients, and meals to prep for the week. Ask yourself what would be more convenient to have ready to grab-and-go: breakfast, lunch, dinner, or snacks? Perhaps a combo of the four?
Your job and schedule can also influence this decision. For example, if you’re working from home, you may have more time to whip up breakfast than someone who needs to be at work at 8AM.
meal prepping
I personally like to meal prep ingredients instead of meals to give myself freedom and reduce waste. This helps get food on the table fast.
And always check your fridge and pantry before grocery shopping. Try planning your menu around what’s already available, then grocery shop for the rest of the ingredients you’ll need to complete each dish.
I recommend dedicating 2-3 hours a week to meal prep. You can make it fun by turning on the TV, listening to music or a podcast. For me, meal prepping means peeling and chopping carrots, washing and cooking my vegetables, etc.
However, feel free to make full-on meals if you know you won’t have time otherwise. I’ll do this with my breakfast yogurt jars, veggie sandwiches, and snacks on a Sunday afternoon.
Setup glass snapware to contain whatever it is you’re making, and always ask yourself if you have a carb, a protein, a fat, and fiber. This will keep your meals balanced and help you stay full longer.
And if you’re short on time, just focus on getting your vegetables all washed, chopped, and stored in glass containers. No need to cook anything. This will make your life so much easier when you go to cook after a long day at work.
mistakes to avoid
Here are a few mistakes to avoid when it comes to meal planning and prep:
- Not checking your weekly schedule first.
- Using containers that don’t seal or close properly.
- Making cuisines and recipes outside your comfort zone / your family’s preferences.
- Making servings too big or too small.
- Trying to do it all (maybe start out by prepping just one or two meals for the week instead of all 5 days)
how to keep it budget-friendly
Definitely work with what’s in season! I find that shopping for tomatoes in summer tends to be cheaper than in winter, because there’s an abundance of them.
Always try to prioritize local farmers markets and CSA boxes whenever possible. You can also try growing your own produce, joining a local community garden, or even just doing an herb container garden to save money.
Also, shopping at low-cost grocery stores or farmers markets can help cut costs. Looking for discounts, coupons, and sales is also ideal.
I love shopping the discount section of my grocery store – sometimes they’ll have imperfect produce at half price, and I always scoop that up first.
You’ll want to also prioritize what’s in your fridge already, and what’s about to go bad. Have some sad looking celery? Toss it into a soup for the week. Stale bread? French toast casserole it is for breakfast.
And factor in leftovers too! If you have some rice that needs to be used up, make sure to prioritize a dish in the beginning of the week that requires it.
That goes double for food scraps – don’t toss out all your vegetable ends and peels. You may be able to make them work overtime by making veggie stock for your meal prepping!
You may also be surprised at what’s edible – like beet tops, carrot tops and celery leaves. Here are some other recipes to help you reduce food waste.
benefits of meal prep
There are so many benefits to meal prepping, but the biggest one is peace of mind. You don’t have to think about what you’ll eat every single day, because half (or all!) the work is done for you.
And, if you’re checking your pantry and fridge before meal prep, you’re probably reducing a lot of food waste. Because you’re going to prioritize using up what you have.
Some more benefits to meal prepping include:
- Big time saver.
- Helps prevent drive thru or take out orders because you have food at your fingertips.
- You’ll know exactly what goes into your food.
- Zero waste food, so little to no waste.
Prefer video content? Check out my tips for crushing meal prep below!
What are your meal planning and prepping tips? Let me know in the comments!
The post My Weekly Meal Planning System That Prevents Food Waste appeared first on Going Zero Waste.
Green Living
Best of Sustainability In Your Ear: Algenesis & Blueview Launch the Algae-Based Polyurethane Industry
Travel back in time to hear the origin story of Algenesis, which started as two companies in one, a biotechnology innovator and footwear maker. Today, the company is a leading maker of bio-based plastics. In 2023, Algenesis had just begun making a new, sustainable material and found a clever way to prove its utility to get big companies to embrace it. Join the conversation hear why a shoe company was the best a practical application to prove the value of a plant-based, compostable bioplastic foam. Stephen Mayfield, a professor of Biology at UC San Diego and director of the California Center for Algae Biotechnology, invented Soleic, an algae-based rubbery foam material that can be used in footwear, surfboards, and other products in the place of petroleum-based polyurethane foam. He launched Algenesis, a biotechnology-based materials science company to commercialize Soleic.
Note: This article contains affiliate links that help fund our Recycling Directory, the most comprehensive in North America.
But shoe companies did not come running to use Soleic, which biodegrades completely in sea water and compost piles. Along with Algenisis president Tom Cooke, a footwear and apparel industry veteran who had worked for Reef and Vans, Steve launched Blueview Footwear, maker of the world’s first compostable shoe. Steve and Tom join me today to talk about the evolution of Algenesis and Blueview, as well as the many materials Soleic could replace across a variety of product categories. The companies have also developed compostable, plant-based fabrics and a bioplastic waterproofing technology that biodegrades into organic material in a home compost pile. You can learn more about Blueview Footwear at blueviewfootwear.com and its parent company Algenesis Materials at algenesismaterials.com.
- Subscribe to Sustainability in Your Ear on iTunes and Apple Podcasts.
- Follow Sustainability in Your Ear on Spreaker, iHeartRadio, or YouTube.
Editor’s Note: This podcast originally aired on February 20, 2023.
The post Best of Sustainability In Your Ear: Algenesis & Blueview Launch the Algae-Based Polyurethane Industry appeared first on Earth911.
https://earth911.com/podcast/earth911-podcast-algenesis-blueview-launch-the-algae-based-polyurethane-industry/
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