There is no need to keep mustard, jam, marmalade, chutney, pickles in the fridge. These are all methods of preserving food from before fridges were invented. Unopened, they should keep almost indefinitely in a normal kitchen cupboard or other cool dark place. Once opened we all know they can eventually go mouldy, but it depends on how quickly you use them up. There's no point keeping a jar of jam in the fridge if you get through it in a couple of weeks. If you don't get through it in a couple of weeks, consider buying a smaller jar next time.
Eggs shouldn't be in the fridge, or most fruits and vegetables. Cheese and bacon are also "pre-preserved" foods, although before the invention of fridges they would have been stored in pantries or meat lockers built of stone or with thick walls, sometimes underground or at least on the shadiest side of the house and painstakingly protected from rodents and flies. I store my meat and cheese in the fridge, but whenever I put anything in there I always remove any bulky packaging first. There's no point spending money on electricity to keep loads of plastic and cardboard cool, and anyway it makes more space for food.
Experiment to find which produce really needs refrigerating, and what will keep just as well in a cupboard. Maybe you can downsize to a smaller, more energy efficient, fridge.