The Invisible Ingredient: Organisation
Professional kitchens operate under one principle: mise en place, everything in its place. The reason isn't aesthetic; it's functional. When you're cooking fast, you can't afford to spend time searching for things.
Home kitchens rarely operate under the same pressure, but the principle is just as valuable. A disorganised pantry quietly causes food waste and poor purchasing decisions.
The FIFO Principle: First In, First Out
FIFO is the stock management standard used by every professional kitchen. When you put new stock away, push the older items to the front and place the new items behind them. This one habit dramatically reduces instances of discovered expired food.
Zone Your Pantry by Frequency of Use
Organise your storage by how often you reach for things:
- Eye level: Frequently used oils, seasonings, and staples.
- Mid-level: Canned tomatoes, pasta, and pulses.
- High/Low shelves: Bulky items or backup supplies.
The Spice Drawer: Where Organisation Matters
Spices are one of the highest-waste items. The simplest fix: keep only the spices you actually use. Decant them into uniform containers, label clearly with the date purchased, and arrange them alphabetically.
The Fridge as a Pantry Extension
Your fridge should be organised with the same intentionality as your dry pantry. Designate one shelf (eye level is best) as your "Eat First" zone. Store raw meat and fish on the bottom shelf to prevent drips.
Digital Inventory: The Final Layer
Even the best-organised physical pantry doesn't solve the problem of remembering what you have. This is where a digital pantry tracker like Frigo pays for itself: scan your ingredients and let the app surface recipes that use what's actually there.
Ready to reduce your food waste?
Download Frigo today and start cooking more efficiently.
