Lowering food costs begins in home

Rising prices are in the news, but the cost of feeding a family also can rise unnecessarily.

"Waste is a key culprit since, on average, Americans throw away 10 percent -- or more -- of the food they buy," Mary Meck Higgins, K-State Research and Extension nutrition specialist said. "Throwing away food is like throwing away money."

Higgins cited three main reasons for costly waste -- buying more perishable food than can reasonably be used before it spoils, failing to use food on hand or to preserve it for future meals and plating more food than can be eaten at a meal.

To put that into perspective, a weekly food budget of $100 adds up to $5,200 annually. With a 10 percent waste rate, the loss would be $520.

To reduce food waste in the home and reduce overall food costs, the nutrition specialist recommended:

* Keep a running grocery list to reduce time and money spent grocery shopping. Most who return to a store for one or two items usually add impulse purchases, and the value of time and cost of gasoline also add to the cost.

* Stock the pantry, refrigerator and freezer with basic food and ingredients for meals and snacks. Buy just enough perishable food and keep non-perishables on hand to use until you shop again.

* Buy non-perishable items in bulk or on sale at discounted prices.

* Check upper and lower shelves for lower-priced items, since more costly items often are displayed on middle shelves, within easy reach.

* Check the unit price (cost-per-serving or per use) before buying. Unit prices are posted above or below the displayed item. The lowest unit price is usually the most economical choice, unless the unit is too large for your family to use before the food spoils.

* Check the salad bar when you only want small amounts of perishable ingredients so you only buy the amount needed.

* Buy fresh fruits and vegetables in season at lower prices or at farmers' markets or roadside stands that offer freshly-harvested foods (smaller potatoes or apples, for example) that may not be available in stores.

* Watch for sales on more expensive items and buy extra, if you can, to preserve for future meals.

* Compare price with coupon vs. store brand or generic to save.

* Be aware of prices of regularly purchased food and grocery items to know when a sale really is a sale.

* Invest in washable and reusable food storage and beverage containers, utensils and tableware to reduce cost of disposables.

For more information on managing food costs, contact McEwan in the Iola office.