Studies show that the average household wastes hundreds of dollars on spoiled groceries every year. That spoilage equals money that could be used on vacations, concerts or training sessions at Kinetics!
Consider this, a simple yet valuable task like organizing our refrigerators and cabinets could save us lots of money.
When our refrigerators and cabinets are not organized we buy duplicates of foods, making it more likely that the old food will go bad. This is a waste of money.
When foods are not stored in our refrigerators at the proper temperatures we don’t maintain the foods freshness and the food spoils faster than it should. This is a waste of money.
The solution, increase the performance of our refrigerators and cabinets. Place food where it lives longest and stays safest. This means understanding the temperature zones of your refrigerator and the enemies of your dry goods. Here is how we can do it:
Our refrigerators
Our fridges are not one single temperature:
- Top shelf 🡪Ready-to-eat: The temperature here is the most stable and warmest. Use it for items that are already cooked or require minimal chilling like prepared foods, cooked leftovers and herbs.
- Middle Shelf 🡪 Dairy & Eggs: This area maintains a consistent, moderate temperature. Optimal for storing eggs and dairy.
- Bottom Shelf 🡪 Raw Meat & Fish: This is the coldest part of your fridge and is mandatory for safety. Also, keeping raw food in the bottom shelf minimizes the risk of any juices dripping onto items below. Keep here raw poultry, meat, and fish on a plate or in a container to prevent dripping.
- The Door 🡪 Condiments & Drinks: The door experiences the most temperature fluctuation when we open and close the fridge, so save it for foods with natural preservatives like jams, condiments (mustard, ketchup, hot sauce), and shelf-stable drinks.
- Fruits & Veggies:
– For produce that wilt easily (like kale, spinach, broccoli) the moisture helps them last longer. After washing and drying, keep them in a hermetic container or bag.
– For produce that emits ethylene gas and speeds up ripening (like bananas, apples, avocados, peaches), keep them separate from non-ethylene producers!
Our cabinets
Our dry goods should be hermetically sealed to prevent them from adsorbing humidity, losing crispiness or going stale. This will also help avoid pests.
Oils and spices
Store them away from the stove or direct sunlight. Heat exposure accelerates staling, degrades the quality and flavors of oils and reduces the potency of your spices.
Embrace the FIFO Rule
First-In, First-Out: When stocking groceries, always bring the oldest items (closest to their date) to the front and put new items in the back. This ensures you use everything before it spoils.
Try these 3 additional tips to GET MORE from your kitchen this week
1. Store your produce ready-to-eat: Wash and dry your veggies before storing them. This way they will not only last longer in your fridge, but also you are far more likely to grab a fruit or prepare a fast healthy snack if they are ready-to-eat and visible.
2. “Use me!” meal prep: If you find items that are approaching their expiration date or need to be used immediately, prepare them in the moment to have them ready to use in your next meal. Chop veggies or steam them before-hand and store them in a container in the front of the shelf. Use these in your next meal instead of preparing something else from scratch.
3. Weekly “Inventory Day”: Every Sunday, before grocery shopping, do a 5-minute inventory of your fridge and pantry. Use this list to plan your meals and shopping list, ensuring you are prioritizing ingredients that need to be used up and avoid buying stuff you already have.
If you’re ready to begin your total body and kitchen transformation, reach out to us. You are one call or email away from your dreamed body and lifestyle!
