I love a bit of fridge admin! Unfortunately the way I've finally reached fridge nirvana is by having three fridges. One full-size in the utility room is used for drinks and jars only, and also has an empty shelf at the bottom for defrosting large pieces od meat or puddings that need to set flat, always useful to have an empty shelf. Any milk, juice, sparkling water etc is kept in there and a new one taken to the main kitchen fridge as necessary. Jars and annoying things that clutter up tbe main fridge have their own shelf on the bottom.
Main fridge is, top shelf cheese. Next shelf yoghurt, any dairy like soured cream or cream. Below that is any fruit that needs refrigerating. The shelf below is cooked meat and deli items, lunch stuff essentially. Bottom shelf is meat. Top salad draw is salad an herbs, bottom one is Celery, leeks and carrots.
Top shelf of the door is butter and parmesan. Shelf below is other cooking fats, lard, dripping, goose fat etc. The one below haa things like opened capers and anchovies, chipotle paste, any little bits that need using up. Then milk, bottom shelf is juice and sparkling water.
My small fridge in the cellar has bulky vegetables, cauliflower, broccoli, cabbages etc.
Potatoes and onions live in built-in slide-out wicker drawers in the kitchen, as do eggs. Tomatoes, citrus and other fruit live in bowls on the work surface.
Clean out the fridge, give it a wipe-down and rotate things every time you do a shop and once a month take everything out and give it a proper clean.
I do find there's a lot less food-waste when things are organised properly, seeing messy fridges makes me feel a bit stressed!