3. Organise by freshness.
Adopt a “first in first out” system in the refrigerator and pantry. Place older foods in front so you use them more quickly, and store newer, fresher ones in the back. Or create an “eat me first” box or basket for quick-to-expire ingredients and foods.
4. Use your freezer.
Get in the habit of anticipating when you’re likely to have an excess of food and freeze it before it has a chance to rot or go stale. Good candidates for the freezer include leftovers, big batches of soup and casseroles, bread, fresh herbs, and scraps that can be turned into stock.
5. Pickle it.
Prolong the life of vegetables by making easy refrigerator pickles. Though pickling is often associated with windfalls of produce, it can also be done in small batches. Got an extra half a cucumber, a few pieces of cauliflower, or a handful of radishes? Yes, we can pickle that.
6. Label everything.
Use big, clear labels to eliminate the problem of mystery leftovers, to add a well-visible expiration date to a carton of milk, to draw attention to items you want family members to eat, to organise entire shelves in the fridge – anything that will remind you to eat the food you have.