The household grocery bill is often one area we break the budget repeatedly: popping just a few extra things in the trolley can be enough to blow your weekly spending limit completely. Then there’s the food we throw out at the end of a meal, or when finally doing a fridge-and-pantry clean out – how is it possible to have half a dozen bottles of spices all out of date by three years?! Here are simple yet smart ways to start changing the way you plan, shop, cook, store and serve food, to help save you money.
Penny-wise planning
Never visit the supermarket without a comprehensive shopping list! Keep a notepad and pen in the pantry or on the fridge, and note down items when you see they’re running low. Before heading out on your weekly shop, plan seven days’ worth of meals (breakfasts, lunches, dinners and snacks), and list the groceries you’ll need to cook them. Always do a stocktake of what you already have in the pantry and fridge, so you don’t buy more than you need.
Thrifty thinking
Cooking meals for the fridge or freezer, to reheat in a week or month’s time, is kind to the hip pocket and your midweek sanity! But it’s easy to forget what you actually have ready to go, so keep a list on the freezer of the meals and meat inside, and when you froze them. Factor these into your meal planner and shopping list so you don’t hand over more than necessary at the checkout.
Saving at the supermarket
It’s a simple thing that makes a world of difference: never do the grocery shopping when you’re hungry! Make sure your tummy is full when you set out for the shops, so you won’t be tempted to buy everything on the shelves – because it all just looks so damn good! Impulse purchases can easily derail our best budgeting intentions. Try to buy fruits and vegetables when they’re in season, as these are usually the cheapest options. Frozen and canned are equally good (be sure to rinse canned good, like beans, to reduce the salt content). If you’re not sure what’s local and seasonal, try visiting a farmers’ market: the produce will be fresh, and often cost you less than shopping at big-name supermarkets. Also keep an eye out for specials. Pantry staples, like dried pasta, sauces, flour and dishwashing liquid, can be purchased in bulk if the price is right. And if your freezer is a decent size, the same can be done for meat.
Canny cooks
When it’s a choice between saving yourself time or money, it can be easier to buy ready-made meals and prepackaged foods for the sake of convenience. Don’t! Homemade is cheaper (and usually yummier!), and you can always make double or triple what you need and freeze the leftovers for “microwave dinners” another night. (And surprisingly, bread is super simple to make at home, and costs a fraction of the price.)
Watch your waste line
Uneaten leftovers, expired goods and rotten produce is not only bad for the environment, it’s a drain on our finances, too. Meal planning can help prevent some food waste, but there’s more you can do to limit what goes in the bin and onto landfill. Serve smaller portions at meal times, and give everyone the option to go back for seconds. This way, leftovers can be stored in the fridge or freezer for lunch the next day or dinner next week. Growing your own herbs, fruit and vegetables teaches us (grown-ups as well as kids) the value of food, and we can harvest what we need, as we need it. Composting is also a smarter and more sustainable way to dispose of food waste.