In the name of tackling big, bad problems with small changes, I’m here to tell you to make masking tape a staple in your kitchen. Even the most conservative estimates about how much food we waste in a year are staggering. As much I try to make my kitchen a low-waste operation, I know the biggest trigger for me to waste food is when I don’t remember how long something has been in the fridge. All too often, this leads my food-borne-illness-paranoid brain to throw something away “just to be safe.”
After meaning to do it forever, I took a cue from my short stint in a professional kitchen, and stashed a sharpie and a roll of masking tape in the drawer with my kitchen utensils. I now try to be in in habit of labeling everything from homemade syrups to refrigerator pickles to egg whites. Basically, anything that hasn’t been slapped with an expiration date. It not only makes me more confident that foods are still good, it gives me a greater, at-a-glance sense of what needs to be used up and when. The tape peels off easily and in my experience it doesn’t leave any residue.
How do you cut waste and stay organized in the kitchen?
More masking tape in the kitchen ideas:
- Kitchen Tip: Painter’s Tape and Sharpie from Ruhlman
- Professional Kitchen Tip: Using Masking Tape to Label Containers from The Kitchn
- Be organized and extra adorable with washi tape.