Sarah maintains her organized fridge using the 'refrigerator quadrant method,' which categorizes food into four sections: ready-to-eat items, cooking ingredients, leftovers, and drinks. The ready-to-eat section contains snacks for immediate consumption, while the cooking ingredients zone organizes raw foods by meal type. Leftovers are clearly labeled in transparent containers to minimize waste, promoting quick consumption. Sarah's approach highlights efficiency and awareness concerning food waste, as approximately one-third of food globally goes uneaten and contributes to landfill issues.
Sarah employs the 'refrigerator quadrant method,' which divides the fridge into four clear sections: ready-to-eat foods, cooking ingredients, leftovers, and drinks.
The ready-to-eat section features quick snacks like yogurt, sliced fruit, and dips, readily available for immediate consumption.
In the cooking ingredients zone, Sarah organizes fresh produce and meats grouped by meals, streamlining her cooking process.
Leftovers are stored in transparent, labeled containers, with an aim to consume them quickly to reduce food waste.
Collection
[
|
...
]