Budget-Friendly Grocery Tips

With the cost of food rising, watching the family food budget and stopping those budget-busting money leaks, while providing nutritious meals your family will enjoy has become essential for many families. Here are just a few guidelines to keep the food scale tipped in your favor.

Avoid impulse buys by planning ahead

Before setting foot in the grocery store, make a list of items you need. Stick to your list to avoid impulse purchases, which can quickly inflate your bill. If you are tempted to purchase an item that is not on your list, ask these questions:

• Did I forget to put this on the list and I do need it for meal prep this week?
• Is this purchase a bargain that will save me money in the long run? If so, is it in my budget this week to purchase? If it’s not, think hard about whether it’s a good idea to break the budget wall now to save money later and if you will really use this item later.

If it’s just something nice to have, but not essential and not on your list, pass it by and stick to your list and budget.

Keep an eye out for coupons and deals

You probably already use coupons whenever you can. But be sure to have a look through the coupon section or app from your favorite store(s) and plan your meals around what is on sale. Keep in mind that if one ingredient is on sale, but the rest of the meal ingredients are very expensive, it might be better to plan a meal with overall less expensive ingredients, even if no ingredients are on sale.

I sometimes wait to see what’s on special at the market the day I go shopping, purchase it, then plan meals around it to make the most of the sale item. For instance, if ground beef or pork or tofu is on special, I purchase enough to make several casseroles and other dishes out of the item to last the week.

The Sater family enjoys shopping for tasty in-season produce at Holiday Market in Cottonwood.Photo by Amber Murray

Prices may vary

Take the time to compare prices, especially for staple items and frequently purchased goods. I am well-acquainted with the stores in my area and which ones offer better prices on canned goods and which offer better prices on vegetables, etc., and I plan my shopping trips accordingly. For me, using higher quality vegetables is important in preparing nutritious meals, so I look for savings on other staples to make up for the cost of better vegetables.

Bulk buys are wise under certain circumstances

Bulk buying can be cost-effective for items that have a long shelf life and that you use frequently, such as rice, pasta and canned goods. However, be cautious with perishable items, as buying in bulk can lead to waste if you’re unable to use them before they spoil.

As a busy parent, I did not have time to can and prepare for storage of bulk purchases of perishable items like fruits and vegetables. After watching my precious purchases spoil because I didn’t have time or energy to prep them for storage, I stopped making those types of purchases and saved money in the long run.

Shopping seasonally means higher savings and nutritional value

Seasonal produce is often cheaper and fresher than out-of-season varieties. Seasonal produce is also much more nutritious than produce grown for shipping overseas from warmer climes or grown in a hothouse.

Limit convenience foods

Prepackaged and convenience foods might save you time, but they often come with a higher price tag. Choose whole foods and ingredients that you can prepare yourself, as they tend to be more budget-friendly and healthier. A simple search online for quick recipes including your chosen main ingredient(s) will yield dozens of recipes that can be prepared in 30 minutes or less.

Getting the kiddos to help with ingredient prep (cutting vegetables, measuring ingredients into separate cups or containers) to quickly add in as you cook may take some time and planning to train them to do. But kids pick up on helping with meal prep quickly and their help can be a real timesaver in the kitchen.

Shop from your fridge

Do a pantry and fridge check before a grocery run. A quick internet search for “pantry meals” will yield tasty recipes to use up those ingredients that have been languishing on your pantry shelves. Dig in the fridge and use up those food items in the back before they become science experiments.

Minimize food waste

Speaking of refrigerator science experiments, according to National Resources Defense Council, US household food waste accounts for 40 to 50% of all food wasted in the United States. According to the Environmental Protection Agency, this amounts to about 26.5 million tons of food waste every year.

To reduce waste:

• Store perishables properly to extend their freshness (see below) so that leftovers can be repurposed into new dishes.
• Understand food labels and dates. The confusion around expiration labels leads more than 80% of Americans to discard perfectly good, consumable food due to fear that the food may cause potential foodborne illness. See the previous page for an explanation of what they mean for food safety and consumption.
• Adhere to the first in, first out principle. When you put newly purchased food away, bring all the older items in your cupboards and fridge to the front so you are sure to use them first before they spoil from old age.

To avoid being overwhelmed and experiencing budgeting burnout, try one or two of these suggestions at a time, adding more strategies as you master each step. Soon you’ll realize significant savings while experiencing exciting new home-prepared food adventures.

Understanding Food Labels & Dates

(from Good Housekeeping.com)

What do “Best by,” “use by,” “sell by,” mean? The U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) breaks down food product dating phrases as follows:

• A “Best if Used By/Before” date indicates when a product will be of best flavor or quality. It is not a purchase or safety date.
• A “Sell-By” date tells the store how long to display the product for sale for inventory management. It is not a safety date.
• A “Use-By” date is the last date recommended for the use of the product while at peak quality. It is not a safety date except when used on infant formula.
• A “Freeze-By” date indicates when a product should be frozen to maintain peak quality. It is not a purchase or safety date.

FSIS says that a food product (except for infant formula) should still be safe and wholesome to consume past the date if handled properly until the time spoilage is evident. Signs of spoilage to look for include an off odor, flavor or texture, in which case the food should not be eaten.

Storing Food Properly

If food is not stored or handled properly, food spoilage can occur much faster. The easiest way to avoid food waste is storing your produce in ways that preserve freshness.

• Choose good food storage containers.

The best containers help keep your food fresh, don’t leak when traveling and hold up against stains and other life happenings. Goodhousekeeping.com has lab-tested suggestions for good food storage containers.

• If you only eat a small amount of bread, freeze the loaf by double-wrapping it and take out a few slices a couple of hours before you need them. Wrap slices, muffins and bagels in plastic wrap and then in a resealable bag, making sure to squeeze out as much air as possible without crushing the bread before freezing. Write the type of bread and the date on the bag so you don’t grab a multigrain when you were craving sourdough.