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As a home chef with a limited kitchen and workspace, as many others probably have, I am looking to find actions and measures that can be taken to better manage my perishable ingredients and ensure that older ingredients, with a shorter timeline on how long until they expire, get prioritized/emphasized for usage over other ingredients as a way to reduce food waste stemming from mismanagement.

This can relate to fresh produce, packaged foods requiring refrigeration, or shelf-stable foods that should still be given FIFO treatment.

The specific areas I'm hoping to have these practices address are the Refrigerator, Freezer, and Pantry/Cupboard/Shelving.

Ideally the best practices for ensuring ingredients get their fair turn around times would be practical for a home chef environment, not too much mental/financial/spacial overhead to implement.

SomekindaRazzmatazz
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The answer is to use many of the same techniques used in professional kitchens. Prepare fresh produce for storage (clean, dry, package or contain) to maximize shelf life. Use vacuum packing for freezer to greatly extend shelf life... label and date items (use masking tape and a sharpie)...rotate your products so that those you want to use first are in front. Pay attention to your system. Only purchase as much as you need in within the turn-around time....there are really no secrets here.

moscafj
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