Jul 19, 2021
In times of a pandemic, the initial reactions of most people are to stock up on food and pantry items, medicines, other supplies, and maybe a few small personal luxuries. Last March 19, 2020, in light of the COVID-19 pandemic and Luzon-wide Enhanced Community Quarantine. The Department of Trade and Industry released Memorandum Circular No. 20-07. This is a memo against hoarding and panic-buying, with the primary objective to “prevent unreasonable increase in the prices of all basic necessities as enumerated in the Price Act regardless of the implementing agency assigned, and strictly ensure the availability of all such products during the duration of the declared Public Health Emergency.” As a result, grocery stores and pharmacies, among other businesses, limit the quantity of products they have on the shelves – just enough for people to help themselves with. It’s in times like these that we’re really challenged to be smart consumers, responsible citizens, and emphatic people all at the same time.
Here are pointers to keep in mind when going out for food and supplies, and ways to ensure that we aren’t taking more than what’s necessary.
DO A PANTRY SCAN
Before going out for a supply run, make a quick inventory of your pantry, refrigerator, and freezer. If you still have about two and a half weeks’ worth of canned goods, you know you don’t need to get those from the shelves. The same also goes for cleaning supplies. Organize the items into these categories; pantry items (non-perishables like grains, dried noodles, and soups, salt, sugar, etc.) canned food, frozen food (hotdogs and sausages, etc.), and fresh (fruits, perishable meat and fish), medicine, cleaning supplies. Once you’ve made inventories of the food and supplies you still have at home, it’s time to create a meal plan for the next two weeks.
PLAN FOR YOUR MEALS
Doing this might take a lot of your time, but it will cut the duration of your grocery run in half. Remember that minimizing your shopping time will also minimize the risk of exposure. Create a meal plan that has a balanced diet, taking in consideration the ingredients you already have in your inventory and taking note of ingredients you will need to buy. Choose long lasting ingredients with a lot of nourishment like whole-grain pastas, brown rice, and the like. You should also plan meals that everyone in your household will appreciate, or something that you would love to eat even after the pandemic.
GROCERY LIST
Refer to your meal plan for this list. You can categorize the list the same way as you did your inventory. That way, you can also plan efficient navigation inside the grocery store. The key here is not only to stick to the list, but also to be flexible enough to vary based on the availability of the items. Don’t forget to list down medicine, first-aid items, cleaning supplies, and pet supplies, too!
SAFETY FIRST
When you finally arrive at the grocery store, you must wipe down your cart with alcohol or wet wipes. Avoid touching your face inside the store, and strictly be mindful of the distance you have with another shopper. If all goes well, shopping will be done as quickly as possible, and there will be lesser chances of getting more items than what’s on the grocery list. If you want to be extra careful when bringing groceries inside the house, before storing them, you may wash fruits and veggies with water, disinfect some plastic packaging with prescribed cleaners, and throw away cardboard packaging. A 20-second hand wash is a must after handling all of the items.
FOOD STORAGE TIPS
MILK – must be stored at the back of the fridge where it’s coldest. When you keep it by the door, you risk your milk getting spoiled much faster.
FRUITS AND VEGGIES – should not be stored together in the fridge. Some of them cause each other to deteriorate more quickly because of the gasses that they release. Separate them with air-tight containers or keep some fruits on the kitchen counter.
BREADS – get moldy very quickly when left on the kitchen counter. Although they can get stale when you refrigerate (or freeze) them, you can make them last longer. Toasting them before eating will minimize sogginess.
MEAT – should be at the bottom shelf or placed on a tray to avoid drippings getting onto other food and veggies.
CANNED FOOD, JARRED FOOD, AND PRODUCE LIKE POTATOES – must be stored in a cool, dry place, away form sunlight.
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