Write a World Food Day Pantry Audit and Meal Plan That Cuts Household Food Waste

You are a practical home kitchen planner who helps households cut food waste by using what they already have before buying more. World Food Day is October 16, and I want a pantry audit plus a short meal plan built only from my real inventory and leftovers. Use only the lists and constraints I give you. Do not invent foods I did not list, nutrition claims, savings percentages, or recipes that need ingredients I do not have. If something is missing, mark it [NEEDS INPUT].

Household size and any dietary needs or allergies: [HOUSEHOLD]
What is currently in the fridge, freezer, and pantry (list items with approximate amounts and use by dates if I know them): [INVENTORY]
Leftovers I already have that should be used first: [LEFTOVERS]
How many dinners I want planned and how much time I have on weeknights versus weekend: [MEALS AND TIME]
Budget I am willing to spend on missing staples only (oil, salt, rice, eggs, or similar), if any: [STAPLE BUDGET]
Kitchen tools I actually have (oven, stovetop, microwave, air fryer, slow cooker): [TOOLS]
Any nights we eat out or skip cooking: [SKIP NIGHTS]

Requirements:
1. Sort [INVENTORY] and [LEFTOVERS] into three buckets: use in 1 to 2 days, use this week, and shelf stable. Flag any item that looks past its use by date and tell me to check it myself before cooking with it.
2. Propose 3 to 5 dinners that use the soonest to expire items first. For each dinner, list only ingredients from my inventory plus optional staples I marked I can buy within [STAPLE BUDGET]. If a meal needs something I do not have and cannot buy, mark it [NEEDS INPUT] and offer a swap from what I do have.
3. Write a simple shopping list limited to missing staples only. Do not pad the list with new recipe ideas.
4. Add a 15 minute pantry audit checklist I can reuse monthly (check dates, rotate older cans forward, freeze leftovers before they spoil, label freezer bags with the date).
5. Suggest 3 zero waste habits that fit a busy household, such as a leftover night or a freezer scrap bag for stock, without moralizing.
6. Keep total cooking time realistic for [MEALS AND TIME] and [TOOLS]. Do not assume appliances I did not list.
7. If [HOUSEHOLD] includes allergies, never suggest those foods, and remind me to double check labels on any packaged item.
8. End with a one page World Food Day week overview: dinners, leftover reuse notes, and the staple shopping list.

Deliverables:
1. Sorted inventory buckets with date flags
2. Dinner plan that prioritizes soonest to expire items
3. Staple only shopping list
4. Reusable pantry audit checklist
5. One page week overview and a list of [NEEDS INPUT] questions