Dedicate space for frequent meal preparation: I have yogurt with granola every day for breakfast along with a fruit/vegetable smoothie. One shelf of my refrigerator has yogurt and the refrigerated shake ingredients so I can easily grab them first thing in the morning.
Showcase the foods that will spoil soon by having them front and center. This will encourage you to use them in meal preparation. Angela makes it fun by adding an “Eat Me!” label to the shelf. Clear containers also make it easy to see what’s inside.
Control the environment: Check the temperature to make sure foods are properly stored. My refrigerator consistently stays too cold, so I have the setting quite low. I also put liners in the bins to help absorb any moisture that could make my fruits and vegetables too cold.
Develop a rotation system: When you buy new food, make sure you put it behind your older food. This keeps your food waste low and your budget on track.
Don’t forget the freezer: If it is older than 6 months, it is probably freezer burned by now and can be tossed. Store your foods in airtight containers or bags and label them (include the date). No more “mystery meat” for dinner, and no more wasted food.
