08/27/2025
Live by “FIFO”
This is food industry speak for first-in, first-out. “While the practice doesn’t necessarily extend the life of fresh foods, it ensures you’re correctly rotating your fresh foods, which should help minimize food waste,” confirms Stephanie Michalak White, a Dayton, Kentucky-based chef instructor for culinary arts and plant-based culinary arts at Auguste Escoffier School of Culinary Arts.
When you put something new in, whether it’s produce or leftovers, position it further back and bring something older towards the front, recommends Lauren Grant-Vose, founder of Zestful Kitchen. “This allows you to keep eyes on your inventory and helps you keep track of what’s fresh and what’s a bit older and ready to be used.”