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→Meal Planning
<b>1</b>. The first step every week is to check the supplies of staples and similar provisions, to see if they need topping up. The best way to manage this is to have a re-stock threshold for each item. This means that when you have used some, and you only have x amount left, then it is time to re-stock this item.
[[File:HEPJan2015-1024x808.jpg|thumb|200px|left| Harvard food [http://www.hsph.harvard.edu/nutritionsource/healthy-eating-plate/ Healthy Eating Plate]
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