Pantry Mapping and Rotation
Group staples by function—grains, legumes, quick sauces, baking essentials—and place frequently used items at eye level. Mark shelves with sticky notes and practice first‑in, first‑out rotation so older cans get used first. Keep a running list of low staples for your next trip. This map shortens planning time, cuts repeat buys, and helps everyone locate ingredients fast, which reduces stress during busy moments and makes collaboration smoother, even when different people cook throughout the week.