Last year, there was a lot of fuss online about a Food52 blog post that revealed an old trick that restaurant chefs use to manage their kitchens. They use painter’s tape to label every container in the refrigerator with what’s inside and the date it went into the fridge. We started doing this last fall with our fridge and it’s been a game changer.1
Before that we often had to guess at how old some leftovers or partial ingredients were and many times we’d discover some old broccoli or other food that had turned long ago.2 But ever since, we now put a piece of tape on all leftover containers and we no longer have to guess when we had pork chops for dinner (“was it last Thursday or before that?”).
However, we were still having a problem. Our fridge is always full and there’s a tendency for stuff to get lost inside. (I call it the River of Food, where natural currents and rhythms tend to push older or less used food items to the back and down while newer and more frequently used items come to the front and eye level.)
So I had to take the hack to the next level. As you can see from the photo above, now whenever we make a label we make two. One goes on the container and the other goes on the front of the fridge, giving us a running tally of leftovers. When I notice something has gotten old, I hunt it down and toss it, without having to do the sniff test. When I’m looking for something for lunch, I’ll look to the older leftovers first. And when the list gets long, we know it’s time for a “Leftovers for Dinner” night.
Is it more time-consuming to make two labels for everything? Sure, but we’re also throwing away less food (good for the wallet and for the planet) and I may never have to smell rotting broccoli again. I’d pay a lot of money not to do that any more.