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Waste not and want not with food

ENLARGE PHOTO

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ENLARGE PHOTO

By Ann Clutter, Contributing Writer Updated 3:36 PM Wednesday, October 7, 2009

Some of us are watching food prices as closely as others are tuned to the shifting stock market.

With family economics threatened by job losses, foreclosures and uncertain financial futures, we’re focused on stretching food dollars as well. Who doesn’t feel guilty these days when we clean out the fridge and have to give the “heave ho” to forgotten, spoiled or uneaten leftovers?

It’s possible, even fun, to save money shopping for groceries without always cooking from scratch or spending your evenings clipping coupons. Try these tips to put your food budget on a diet:

• Keep a running grocery list. Gas for extra trips to the store adds dollars to your grocery bill. Stick to your list, but do stay flexible if you encounter a sale.

• Check expiration dates. Choose the food with the latest dates possible. If it’s on sale and at or near its expiration date, plan to use it immediately.

• Buy less. When you buy more than you can eat in a week, you’ll have to prepare it for the freezer or find pantry storage space. Chances are you may forget you have it; it may deteriorate or spoil; and the economy of buying in bulk is lost.

• Just because you have a coupon for the newest convenience food doesn’t mean it’s affordable. Leave the culprit on the shelf and forego its great deal. Think instead about filling your cart with a week’s worth of nutritious and filling meals on your budget.

• Prevent food flops. Check preparation methods for unfamiliar foods before making the investment. Find and use reliable sources of information to avoid a ruined meal and wasted dollars.

• Buy in season. Build healthy main dish salads around what the produce departments are offering.

• Shop the specials. Check the print circulars and online ads for upcoming spring holiday sales. Eggs, ham, salmon, and fresh veggies will be excellent buys.

• Go for store brands. Comparable in nutrition, these foods may vary more in size, color or texture from national brands. Taste-wise, there may be little difference. These generally less expensive choices are often positioned on the top and bottom shelves, not at eye level where the higher profit items are beckoning you.

Contact this columnist at (937) 224-9654 or clutter.10@osu.edu.

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