🥕 Role: Food Coordinator

Is responsible for

• Daily Fresh Check
• Weekly Pantry Rotation
• Weekly Pantry Spotlight

Goal:
No food should rot unnoticed. Fresh and preserved foods must be checked daily, made visible, and either consumed or processed in time.

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📅 Weekly Routine (30–40 min)

• Rotate older jars and preserved batches to the front of the shelf.
• Check labels and replace missing or unclear ones.
• Prepare a “Pantry Spotlight”: select 2–4 older preserved batches, share them with the group (what they are, where stored, how to use them).

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✅ Responsibilities

• Visibility: No food should disappear in the back of a fridge or storage.
• Action: Decide quickly between consume vs. process.
• Reminder: If products keep spoiling, remind the group directly.
• Documentation: Label all jars, bags, or bottles with product name + date.

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⚠️ Important Notes

• Never throw food away without a clear reason.
• Suspicious items → separate and mark “check”.
• The “Eat Today!” basket must always be insect-safe (mosquito net closed).
• Once food is processed (jam, pickles, dried fruit, etc.), record it in the stock system.
• Smoothies or prepared foods must always be placed in a fridge and announced to the group: “🥤 Smoothie (Mango + Governor Plums) in Volunteer fridge – please finish today!”