Plan food
Planning meals and preparing a shopping list saves money, time and food. Save up to $200 each week by following these simple tips.1
Get your household to help write your shopping list by leaving a pen and paper in the kitchen. Stick to your shopping list when you shop.
Before you go shopping, check what you have in your fridge, freezer and pantry. Commit to using these things first before buying new items.
Have a snack before you go shopping and if possible, shop alone. Hunger and pressure from others can encourage you to buy and spend more.
Planning tips for Brisbane's most wasted foods
Tips for meat
- On the weekend, choose meals for the first three days of the following week. Add any ingredients you don't have to your shopping list.
- Check your freezer for any frozen meat that can be used for the week ahead.
- Involve your children in planning their school lunches. If they take part in choosing their food, they are more likely to eat it.
Tips for salad greens
- Before you go to the shops, look in your vegetable crisper and freezer to see what leafy greens, frozen peas and vegetables you have. Choose your next meals around these items.
- Buy local, in season and in supply. It's cheaper and 'food miles' are reduced.
- Buy loose greens so you can buy the right amount. Place them in a container with cloth or paper towel once you get home.
- Eat fresh leafy greens early in the week and frozen vegetables later in the week.
Tips for bread
- Before your weekly shop, check your fridge, freezer and pantry to see if you need to buy bread and if so, how much?
- Rule of thumb: one loaf of bread = five lunches for two kids per week.
- Use frozen bread for toast and toasted sandwiches.
More information
1. Savings calculated on a family of four trialling these tips in an average Brisbane household and included reducing takeaway meals, less eating out, not buying lunches and introducing shopping only what was needed based on planned meals.