We don’t throw away what we see: we throw away what disappeared at the back of the drawer. Organising your fridge starts with making it readable.
1. Oldest in front
When you get back from shopping, move the oldest products to the front and put the new ones behind. It’s the “first in, first out” rule of professional kitchens.
2. An “eat first” zone
Set aside a shelf or a visible box for what is nearing its date or already opened. The reflex becomes: start with it before opening anything else.
3. Transparent containers
A leftover in an opaque dish is a forgotten leftover. Use transparent containers, and write the date on them (a piece of tape and a pen are enough).
4. Each zone at its own temperature
A fridge isn’t uniform: the door is the least cold and most variable zone, the bottom is cooler (the place for the most perishable products), and the vegetable drawer has its own conditions. A temperature of 4 °C or lower is the usual recommendation for the fridge, and −18 °C for the freezer. A small thermometer costs little and avoids bad surprises.
5. A quick look before shopping
Open the fridge before you leave: that’s how you avoid buying what you already have. A shopping list built from what you have is the surest way to waste less.
What if we did it for you?
Mealventory keeps the inventory of your fridge, freezer and pantry, shows you what needs using first, and builds the shopping list with what is really missing. You can try it without an account.