Built-in ventilated storage cabinetry split into up to four distinct passive micro-climates by food type: dry+ventilated+lit (fruit-bowl-type produce), dry+ventilated+dark (tubers/alliums, prevents sprouting), dark+cold+humid (root vegetables, via a north-facing exterior vent box in new construction, or a zeer-pot unit in an existing one), and a reduced-size refrigerator for the remainder, plus separating ethylene-producing produce from ethylene-sensitive produce to reduce spoilage. The cold/humid zone specifically requires a building-design provision (a north-facing wall opening or vent box) that a freestanding pantry cupboard can't provide, which is what puts this in scope rather than a portable storage technique.
Note: Cost, carbon and footprint are rated against the other options for this same need, not in absolute terms.
North-facing exterior wall access for the cold/humid zone's vent box (new construction) or floor space for a zeer-pot unit (retrofit)
No sizing or quantities: how much a technique yields, and how much a household needs, both depend on the build and the people, so the catalogue compares options rather than dimensioning them. It carries no bill of materials and no build sequence, and it is written for an oceanic, clay-soil climate (Normandy, France). Regulatory notes are indicative and need confirming locally.