Released February 10, 2009
URBANA, Ill. - Food is a controllable expense, so it's one area to target when money is tight, said Shirley Camp, a University of Illinois Extension consumer and family economics educator.
"Before dashing out to the supermarket, take the time to review newspaper ads, plan meals, and make a shopping list. This will help you find the best buys, avoid impulse purchases, and eliminate extra trips for forgotten items," she said.
To save food dollars
Camp suggests these important steps:
- Start with a plan. Make a chart for every day of the week, filling in main dishes and other foods for each meal. - Check newspaper ads for special sales. Plan your meals around specials and seasonal foods. Compare prices among stores to find where you can save the most on your entire shopping list. Buy only what you can use and be aware that specials and coupon offers invite you to buy impulsively, which can blow your budget. - Clip coupons. You'll save money if you would normally buy the item and if it costs less than similar brands. Using coupons for coffee, prepared foods, cereals, flours, and flour mix products can save about 10 percent in most food budgets. Just don't buy a food you don't need or one that costs more than a store brand, even with the coupon savings. - Use MyPyramid to plan nutritious meals and snacks. Healthy foods give you "more value for the dollar." Visit http://www.MyPyramid.gov for a personalized food plan. - Take advantage of seasonal specials. Foods, especially fresh fruits and vegetables, are generally less expensive when they're in great supply. - Consider food preferences. Collect economical, nutritious recipes that your family likes and use them often. - Plan to use leftovers. Use them in casseroles, soups, for snacks, and in lunch boxes.
"Is there food waste in your household? Ask yourself why. Are you buying food in the right amounts? Do family members refuse food or leave it on their plates? Are servings too large? Is the food cooked properly? Encourage family members to help plan menus and fix meals so all family members will be happy," said Camp.
If you have the storage space and money, stock up on sale items that you use regularly. And organize your shopping list according to store layout to save time and reduce the temptation to buy foods that aren't on your list, she said.
"If you find that you often exceed your food budget, evaluate your menus and look for ways to cut costs. Serving low-cost main dishes is one of the best ways to economize. So is substituting lower-cost or sale items for planned foods on your list. Serve simpler foods when entertaining."
Where should you shop? "A once-a-month trip to a warehouse store can save you money on foods that store easily and on household supplies. But avoid convenience stores. Food coops and farmers' markets can help you cut food costs, but the selection may be limited," she said.
"It's usually more efficient to shop at one store close to home that has reasonable prices. Shopping at several stores to pick up specials wastes time, money, and energy. Remember, the more places you shop, the more likely you'll be to buy more food than you need. Also, don't shop when you're hungry and try not to shop when the store's too crowded."
More helpful pointers:
- Shop alone when possible. When family members are with you, you tend to buy more. - Know the regular price of items you usually buy. That way you'll recognize when an advertised special is really a bargain. - Compare national brand, store brand, and generic products. If you don't require top quality, appearance, or uniformity, you can substitute generic foods without sacrificing nutrition. Use generic canned vegetables in soups, stews, and casseroles. - Take advantage of unit pricing. The unit price is the per unit measure (price per ounce or gram), often posted on the shelf below the product. Use this to learn whether the 12-ounce can of creamed corn is a better buy than the 7-ounce can. To figure unit prices on your own, divide the price of the container by the number of ounces in it. - Ask for a rain check. If a sale item is sold out, ask for a rain check so you can buy the item at the sale price later. - Read labels. Food labels list the ingredients and valuable nutritional information, which is helpful in judging the nutritional quality of a food item. - Buy only amounts you can store and use. Large packages may be less expensive, but they're not a bargain if you can't use them before they become stale or spoiled. - Pay attention at the checkout. Be sure the cashier or the scanner gets the right price.
When you're done shopping, go straight home and refrigerate or freeze perishable foods. Now compare your receipt with your food-cost goal and check your purchases critically and carefully. Are they economical compared to other choices you might have made? Did you buy foods not on your list? Can these extras be justified as food needs, real bargains, or taste treats?
For more tips on saving money in tough economic times, visit the U of I Extension website http://www.ToughTimes.illinois.edu.
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http://www.aces.uiuc.edu/news/stories/news4661.html
Contacts: Shirley Camp, (309) 836-2647, scamp@illinois.edu
Phyllis Picklesimer, 217-244-2827, p-pickle@uiuc.edu
