Reducing food waste at home: the practical guide
On average, households throw away the equivalent of one meal in three. Not out of carelessness, but because it's easy to lose track of what you already have. Here's what actually works, without turning your kitchen into a spreadsheet.
The real problem: you can't see what you have
Food waste almost never comes from a lack of good intentions. It comes from a fridge you open without really looking, a forgotten corner of the pantry, an expiry date discovered too late.
As long as your inventory only lives in your head, there's a leak — and that leak translates directly into money thrown away, estimated at several hundred dollars per household per year.
Three habits that change everything
1. Put items closest to expiry in front, not behind. The classic "first in, first out" alone prevents a large share of waste.
2. Check what you already have before you shop, not after. Even two minutes is enough to avoid buying duplicates.
3. Cook "from inventory" once a week: a meal built around what's already there instead of a recipe that demands new ingredients.
Why manual tracking fizzles out
Many people try a notebook or a classic shopping list app, and give up after two weeks. The problem isn't motivation — it's that typing in every item by hand takes time, and that time never quite fits into a busy schedule.
That's exactly the problem MyFrigo tries to solve: say out loud what you just bought ("chicken, gruyère expiring Friday, pasta") instead of typing it all in, and let AI suggest recipes from what's already in your fridge instead of one that requires buying yet another ingredient.