1. F EEDING Y OUR F AMILY W ITHOUT S TARVING Y OUR W ALLET

2. F OOD P RICES ARE I NCREASING Bananas Potato chips Chicken Bologna Non-diet soda Dried beans Whole wheat bread Ground beef Eggs Source: Consumer Price Index March 2006 – February 2008 % increase since March 2006

3. W HY ?

4. W HY ARE F OOD P RICES G OING U P ? Rising energy costs Costs more to grow and harvest food Costs more to process food Costs more to transport food across the U.S. Higher demand for food around the world Increased uses of corn Corn is used for fuel, animal feed and human food Other reasons?

5. F OOD P RICES : W HAT DOES THE F UTURE H OLD ?

6. What determines how much money we spend on food? Our income Expenses (home, car, credit card bills) Personal preference (taste, appearance) Need for convenience Food prices in the community Frequency of eating away from home Others?

7. D ETERMINING Y OUR F OOD B UDGET Determine the food budget based on current income and bills Set a food budget after examining current food expenses groceries meals and snacks eaten out vending machines/convenience store

8. C HALLENGE : T RACK YOUR MONTHLY FOOD EXPENSES Keep track of all receipts for a whole month vending machine purchases receipts from eating-out foods and drinks bought at convenience stores

9. A DD UP YOUR FOOD EXPENSES : HOW MUCH COMES FROM : Eating out? Vending machines? “Junk” foods (chips, cookies, soda, sweets)? Convenience foods? How much are you spending on food each month? Per week?

10. G OAL : S TAY W ITHIN OUR F OOD B UDGET Objectives: Plan your meals and snacks in advance. Buy only what you need at the store (list) Make as few trips to the store as possible Resist the temptations of impulse buys Get the most nutrition for your money Reduce food waste

11. P REPARE YOUR GROCERY LIST VERY CAREFULLY 1.Look at the foods you already have at home; what meals can you prepare? 2.Keep a “short list” 3.Look at the weekly store ads to plan meals and snacks 4.Clip Coupons – but pay close attention to prices & value

12. 5.Plan your meals and snacks using what you already have + grocery ads 6. Get the whole family involved! 7.Prepare your grocery list 8.Use a hand basket instead of a shopping cart when possible. P REPARE YOUR GROCERY LIST VERY CAREFULLY

13. S AVE $$ ON MEALS 1. Try to include foods from at least 3 of the major food groups 2. Prepare meals with leftovers and lunches in mind - Make your own T.V. dinners 3. To cut food costs, go meatless at least once a week

14. S HOP C AREFULLY TO S AVE M ONEY Produce section  Choose fresh fruits & vegetables in season  Check the date on bagged produce  Don’t buy damaged produce

15. S HOP C AREFULLY TO S AVE M ONEY Bakery section  Choose breads with intact packages  (no tears or holes).  Check out items reduced for quick sale  Check for signs of mold

16. S HOP C AREFULLY TO S AVE M ONEY Meat Section  Make sure packages are not damaged  Check the prices of meat that is nearing the sell-by date

17. C HOOSE C ONVENIENCE F OODS W ISELY Instant Rice Long Grain White Rice $1.19 for 20 servings $0.06 per serving $1.89 for 7 servings $0.27 per serving

18. C HOOSE C ONVENIENCE F OODS W ISELY Instant Oatmeal 1-Minute Oatmeal $1.29 for 13 servings $0.04 per serving $2.50 for 10 servings $0.25 per serving

19. C HECK OUT THE STORE BRANDS National brands are often placed at eye level; store brands are often on the lower shelves.

20. C HECK OUT THE STORE BRANDS Shopping List 1 gallon 1% milk 15-oz box raisin bran 1 loaf whole wheat bread 1 pound boiled ham 1 box macaroni & cheese 1 jar spaghetti sauce 1 pound spaghetti Name brand foods cost $21.73 Store brand foods cost $13.89

21. R ESIST IMPULSE BUYS Impulse buy: an unplanned purchase What are some common impulse buys at the grocery store? Why? Sticking to your list can help reduce the urge of making an impulse buy!

22. I MPULSE B UY Front of the store has flower bouquets, magazines, nick-knacks, candy, school supplies, baked goods, fried foods,…... The longer you have to stay in line, the more likely you are to purchase something

23. Seasonal items displayed early. Impulse buy

24. I MPULSE B UY Offering free samples of food.

25. I MPULSE B UY In-store bakery with fresh- baked bread. Don’t go to the grocery store if you are hungry.

26. I MPULSE B UY Endcaps - stacks or displays of items found at the ends of the aisles. People may think that the item is on sale

27. A LTERNATE F OOD S OURCES Dollar stores Thrift stores Home Gardening Farmer’s Markets Wholesale clubs

28. D OLLAR S TORES Can be a source of good food buys But, remember: just because it is $1, doesn’t make it a good buy Check labels for nutrition information Fruit canned in juice or vs. heavy syrup Check the dates Check the sell-by date Check the use-by date And, Check the packages

29. T HRIFT S TORES Great source for economical buys on bread, rolls, bagels and other items Items are often nearing the sell-by date so use right away or freeze Check packages to make sure they are intact

30. H OME G ARDENING Can save money Increases fruit & vegetable intake Increases the use of fresh herbs in place of salt, sugar, etc. Provides physical activity & stress release

31. F ARMER ’ S M ARKETS Fresh produce of the season Nutritional value may be higher Support local growers Save $$ by buying directly from the producer

32. W HOLESALE C LUBS Advantage you can save money on some items Disadvantages bulk items may go to waste if not eaten Learn to freeze not all items are bargain prices storage of bulk items may be problem

33. R EDUCE F OOD W ASTE As much as 25% of our food is wasted. Throwing away food is like throwing away money. Reducing food waste = saving money Selecting foods (especially produce) carefully Planning meals and snacks Learn to freeze

34. K EEP F OOD S AFE Cheap food is no bargain if you get sick Doctor visit, loss time from work or school Store food safely and properly When in doubt, throw it out

35. S UMMARY Know your food budget and stick to it Plan meals and snacks in advance Always shop with a list in hand Avoid impulse buys Use convenience foods wisely Consider alternative places to buy food Reduce food waste Keep your food safe

36. Q UESTIONS Edited by: Vincent Mannino County Extension Director Fort Bend