START WITH YOUR OWN KITCHEN
Know what you have. Plan what you need.
A useful grocery list starts before the store. Keep pantry quantities current, review what is on hand and choose which ingredients you want to use soon.
Keep your actual stock up to date
Record pantry quantities or use a pantry photo to suggest entries, then review what was identified before saving. Correct the ingredient and amount against what is actually in your kitchen.
A photo cannot prove freshness or reliably reveal what is inside every package. Update stock when groceries arrive, ingredients run out or plans change.
Give ingredients a place in the plan
Choose Use soon & storage for an ingredient. Save a cooking target and whether it is in the cupboard, fridge or freezer. The Use soon list shows upcoming planned uses, and future menu suggestions consider those priorities.
Targets are your cooking preferences, not expiry dates or freshness assessments. Setting a target does not silently change already saved meals. Check the food itself before using it.
Make room for carryover
Projected carryover helps connect ingredients across meals and weeks. Meal changes can show a warning when they leave planned food unused, with an option to adapt the proposal before saving.
Carryover remains an estimate, not verified fridge inventory. Already-have declarations cover only their selected weeks; extend them only after checking what remains.