Waste not, want not. Work out how much food you’re throwing away and stop it from ending up in the bin. Wilting vegetables make great soup. Soft fruit can become smoothies or stewed for desserts.
Use it up. Check what’s in the pantry, fridge and freezer. Then search recipe sites for meal ideas using ingredients you already have.
Have a food budget. A rough rule of thumb is to allow about $100 a week per person in your household, but the overall amount shouldn’t be more than one-third of your household’s after-tax income.
Plan meals. Save money and time by planning meals for a few days or a week. This will also help reduce food waste. Then make a shopping list that corresponds with your meal plan.
Buy imperfect produce – it's cheaper. Major supermarkets often sell misshapen produce under brand names like ‘imperfect picks’ and ‘the odd bunch.’ Many online vendors sell ‘ugly’ fruit and vegetables at reduced prices, too.
Buy low-processed food. Items that have sauces added, or are shredded and sliced into salads, mean you are paying extra.
Shop by unit price. The cheapest item on the shelf doesn’t always offer the best value for money. For a better buy, check the item’s unit price. This is a standard measure such as price per kilogram or price per litre.
Have a meat-free meal at least once a week. It’s better for your health and will leave you with extra cash in your wallet.
Know the difference between ‘use by’ and ‘best before’. ‘Use by’ means it’s not safe to eat an item after this date. ‘Best before’ means the quality of the item may decline after this date. So, give ‘best before’ items a sniff test first rather than throwing them straight in the bin.