Why it works
Most kitchens hold more food than people think: a bag of lentils, half a box of pasta, something in the freezer from last year. Eating it down saves grocery money, clears space and stops food from going to waste.
The rules
- Take an inventory of the pantry, fridge and freezer on day 1.
- Set a small weekly budget for fresh basics: milk, eggs, bread, fruit and vegetables.
- Plan meals around what needs using first.
- No new pantry stock until the challenge ends.
The plan
- Day 1Inventory everything and write it on one list. Mark what is close to its date.
- Days 2 to 4Cook the items that need using first. Soups, stews, fried rice and frittatas use up odds and ends.
- Days 5 to 7Raid the freezer. Defrost one thing each night for the next day.
- Days 8 to 11Turn tins and dry goods into meals: beans on toast, chickpea curry, pasta with whatever vegetables are left.
- Days 12 to 14Get creative with the last bits, then write the shopping list for normal life, buying only what you actually use.
Your tracker
Tick off each day
Your progress is saved in this browser only. Nothing is sent to us.
Tips
- Search for recipes by ingredient, for example "chickpeas spinach rice".
- Keep a jar of stock, a tin of tomatoes and some spices; they turn almost anything into a meal.
- Breakfast for dinner counts.
If you slip
If you run out of something essential, buy it. The aim is to use what you have, not to eat badly.
When you finish
Note the things you threw away or never used. Stop buying them.
Frequently asked questions
How long should a pantry challenge last?
Two weeks is a good start. Some people do a full month once a year.
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Questions from readers
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