Module 2: Lesson 2

FIFO

FIFO: A restaurant tip for not wasting food.

In restaurants, FIFO (First In, First Out) is key to maintaining efficiency and profitability by ensuring older items are used first, keeping food fresh and reducing waste. The same principle works perfectly at home to help you manage your kitchen.

FIFO is simple: use the oldest ingredients before the new ones. When you get fresh ingredients, stack them behind the older ones to avoid waste and save money. This keeps your kitchen organized, food fresh, and reduces clutter, allowing you to cook with ease.

Today's lesson will guide you through easy steps to implement FIFO in your kitchen. Watch the video to hear Margot explain. After watching, reflect on where you’re already applying it and where you could improve your grocery habits. Let us know over in the Facebook group.

Here is What's Coming Next

Did you know that not all fruits and vegetables get along? Next up is a lesson all about keeping your produce fresh by making sure that everything in your kitchen plays nicely together.

We'll give you the lowdown on everything from how ethylene affects fruits and veggies, to what you can do to make sure you keep those bananas looking and tasting as fresh as possible for as long as possible.

See you there!

Community Starts Here!

When we work together, we achieve more. Be part of the conversation, get answers, motivation, encouragement, and celebrate your wins. See what is happening in the MMK Facebook Community Here!

Also, we know this course might be introducing you to a lot of new concepts. That's not just okay... it's wonderful! If you have questions about anything you're learning, just hit reply to this email. Margot and I will make sure you get squared away."

Disclaimer

This course provides general information on food safety, expiration dates, storage, and handling. While we strive to ensure the accuracy of the content, it may not reflect the most current guidelines or regulations, which can vary by location.

Please note that no guarantees are made regarding the amount of money saved or the reduction of food waste as a result of implementing the course material. Individual results may vary based on personal circumstances and application.

For specific advice, consult with qualified professionals, and always adhere to product labels and official guidelines. The creators of this course are not liable for any loss, injury, or damage arising from the use of this information, including but not limited to foodborne illnesses, spoilage, or financial loss. Actions taken based on the course content are at your own risk.