Feeding Your Family. Without. Starving Your Wallet. Contents

Transcription

1 Feeding Your Family Without Starving Your Wallet Contents Purpose...2 Objectives...2 Target Audience...2 Advance Preparations for Agents/Leaders...2 Advance Preparations for Audiences...2 Background Information...3 Lesson Guide Lesson Handouts Are You a Shopper or a Spender? Food Budget Worksheet Easy Steps to Help Stretch Your Food Dollars Save Food Dollars with Smart Shopping Skills Optional Activities and Handouts Participant Evaluation Form...20 References Prepared by Jenna D. Anding, Associate Department Head, Program Leader, Associate Professor and Extension Nutrition Specialist, Texas AgriLife Extension Service, Nutrition and Food Science Department, Extension Nutrition Section, Texas A&M University, College Station, Texas. January, 2000, Revised July Appreciation is expressed to Nancy L. Granovsky, M.S., CFP, Professor and Extension Family Economics Specialist, Beverly Greenhill, CEA-FCS and Marilyn Sebesta, CEA-FCS for their review of this manuscript. Educational programs of the Texas AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion, age or national origin. The Texas A&M University System, U. S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating

2 Feeding Your Family Without Starving Your Wallet Purpose(s) 1. To provide practical information about ways to reduce food costs when grocery shopping. 2. To motivate audiences to adopt cost-cutting practices to reduce food costs. Objectives: At the end of this lesson, participants will be able to: 1. Identify at least 2 factors that influence the amount of money or other resources a consumer has available to purchase food. 2. Identify at least 3 factors that influence the types of food purchased by consumers. 3. Compare the terms shopper and spender as they relate to buying food. 4. Identify at least 3 shopping skills to help consumers stretch their food dollars. Target Audiences 1. Consumers interested in reducing food costs 2. Limited-resource individuals and families 3. High-school/middle school students, 4-H and ENP youth Advance Preparation for Agents/Leaders Review this packet, carefully focusing your attention on the objectives, the background information, the leader presentation guide, and the key points that are identified throughout the lesson. If you are a leader and have any questions or concerns about the subject matter content, ask your county agent. Optional activities are included at the end of this packet for agents or leaders who wish to expand the lesson. These activities can also be used after the lesson has been taught as a way to reinforce some of the key behaviors that can help consumers save money. Along with any optional activities that you select, you will need to make copies of the following handouts: P Are You a Shopper or a Spender? (page 13) P Save Food Dollars with Smart Shopping Skills (page 16) P Food Budget Worksheet (page 14) P Participant Evaluation Form (page 20) P Easy Steps to Stretch Your Food Dollars (page 15) P Spotting Best Buys with Unit Pricing (TCE Publication E-15) Advance Preparation for Audiences This lesson will have the greatest impact if participants are given at least one week to estimate the amount of money or food stamps spent on food before participating in this lesson. This can be done by saving grocery receipts, receipts from eating out, and by keeping a record of the amount of money spent at vending machines. The amount of money spent does not have to be exact just a good estimate! Page 2

3 Background Information A. Food Costs and Consumer Expenditures on Food Americans spent approximately $3,200 per person per year on food consumed at home in Of that amount, approximately 47% ($1,531) was spent on food eaten away from home. On average, American households spend about 11% of their income on food. Households that live in poverty, however, may spend as much as 19% of their available income on food. Household size, composition of the household (married with children or married with no children), and geographic location are just a few of the factors that determine the amount of money spent on food. B. Shopping Habits Among Limited Resource Individuals A USDA study found that limited income consumers are equipped with money-saving shopping skills. Using focus groups, food stamp recipients reported that they: P Use a list to shop for food P Compare food costs using grocery store advertisements P Shop alone to avoid distractions P Shop at several stores to obtain the best prices on selected items P Use coupons, and buy store and generic brands P Buy items in large quantities (when the price is good and storage is not a problem) However, some consumers practiced shopping behaviors that can lead to higher food costs: P Not planning meals P Shopping more than once a week P Using large amounts of convenience foods The monthly allotment of food stamps has been criticized as being inadequate to meet the food needs of families. If this is the case, and if food stamp resources are not used in the most economic manner possible, food insecurity might become a problem. Page 3

4 Lesson Guide I. Ice Breaker Activity to Start the Lesson Say Do Step 1. Ask participants to think about the amount of money that they spend on food each week by looking at their saved grocery receipts. If participants did not save receipts or keep track of vending machine purchases, ask them to roughly estimate weekly food expenses. Pass out Are you a Shopper or a Spender? survey Step 2. Pass out the Are you a Shopper or a Spender? survey. Give participants 5 minutes to complete the survey. Reminder: It is possible that some members of your audience will have difficulty reading. Because we want all members to participate and learn from the opening activity, you may want to make the statement In case you left your glasses at home or have problems with your hands that make writing difficult, we will be happy to help you fill out your survey. Key Point 1: A shopper is a wise consumer who knows exactly what he or she wants to buy. A spender buys on impulse. Impulse buying may cause consumers to spend more money than originally planned. Transparency 1 Step 3. Ask participants how many people are shoppers? spenders? shoppers and spenders? Step 4. Ask participants to look at their grocery receipts and/or think about the types of the foods they have bought the past week. (groceries, eating out, and vending machines). Ask the following question: How many of those purchases would you consider impulse buys? Impulse buys are purchases made without giving much thought as to how the food will be used in menu/snack planning. Impulse buys usually increase food costs. Today we are going to explore some ways to save money when shopping for food. Page 4

5 II. Lesson Say Do Did you know that the average family spends more than $2,000 per person each year on foods eaten in the home? Some families will spend more or less than this amount, depending on the amount of money they have available, as well as the factors that influence the types of foods purchased. The amounts of money families have available for food depends on a number of factors: Income: The amount of money a person or family makes will influence the amount of money that is spent on food. Non-food expenses: This includes rent, utilities, and transportation. Ability to produce and preserve food: Participation in food assistance programs: This includes WIC, the Food Stamp and the School Breakfast/Lunch programs. Transparency 2 Transparency 2 Transparency 2 Transparency 2 Key Point 2: The amount of money available to purchase food depends on several factors. The amount of money that consumers spend on food also depends on a number of factors. Being a spender instead of a shopper : spenders often make impulse buys that increase your food costs Need for convenience: Some convenience foods save time, but consumers pay for it at the cash register. Is it costing you more money to save a little time? Is the time you save really worth the added expense to your food costs? Transparency 3 Transparency 3 Transparency 3 Food prices in the community: Food prices differ Transparency 3 Page 5

6 Say Do among stores in your community. Income: Again, the more money you have, the more money you will typically spend at the store. Transparency 3 The challenge is to balance both sets of factors so families can get the most out of their food dollars. This requires some smart shopping skills along with meal planning. Key Point 3: Many factors influence the amount of money spent on food as well as the types of food purchased. Know your food budget: As consumers we need to go to the store knowing how much of our money or food stamps we can use. Transparency 4 Plan your meals and snacks, and use a list to shop: When you know what you will be serving for the next week (or month), you will be less likely to give in to impulse buys. Comparison shop: Be willing to consider other stores and food brands to help you get the most for your food dollars. Watch grocery store ads in the newspaper. Watch for hidden cues to buy unneeded items. Sometimes grocery stores market their products to get consumers to buy more. We will identify some of these later. Get in and out of the store in a reasonable amount of time: The longer a person stays in the store, the more likely he/she will be tempted by impulse buys (which increases the grocery bill). Transparency 4 Transparency 4 Transparency 4 Store food properly to avoid spoilage: When we throw out spoiled food, we are throwing away money. Transparency 4 Avoid food waste. Transparency 4 Page 6

7 Say Do Getting the most out of our food dollars begins with a food budget. One way to determine your food budget is to make a list of all of your monthly expenses. Try to set aside some money for savings and unexpected emergencies if possible. Money that is left over can be used for food. Hand out Budget Sheet for participants to take home and use to help determine their food budgets. Note to Agents and Leaders: For more information on family budgets, refer participants to the publication Your Family Spending Plan, which is available on the FCS website: dfs/family_spending_plan.pdf After you determine your food budget, it is time to plan your meals and snacks. Planning meals and snacks can help reduce impulse buys when you shop. Use the Food Guide to help plan meals and snacks for you and your family. Once your menus are planned, it is time to make the shopping list. If you don t have a list, you may spend more money than you have in your food budget and you may forget to buy the items that you really need. Having (and following) a list also helps reduce impulse buys. Here is an easy way to prepare your list: Step 1: Look at your planned meals and snacks. What foods do you need to prepare them? Transparency 5: Food Guide Pyramid Transparency 6 Transparency 6 Step 2: What food items have you run out of? The best way to keep track of these items is by keeping a short list. A notepad attached to the refrigerator with a magnet works great. When you run out of an item, write it down on the short list. Then, when you make your shopping list, be sure to add those short items. Page 7

8 Say Do Step 3: Try to arrange the shopping list so you can find the foods in the store quickly. For example, if you go to the bakery first, then begin your list with the needed items from this section. Step 4: Will you be using coupons to buy some of the food items listed? If so, place a % by that item so you won t forget to use the coupon. Transparency 6 Transparency 6 Key Point 4: A complete shopping list can help consumers purchase the food items needed in a short amount of time. A shopping list can also reduce the number of trips a consumer makes to the grocery store. After your list is complete, it s time to go shopping. Make sure that you take your list and your coupons with you. Try to shop during times that the grocery store is not crowded so you can get in and out of the store quickly. Don t go if you are tired or hungry. For some people, shopping alone (i.e. without the spouse or kids) is helpful because it lets them focus on making wise food purchases. Key Point 5: Use unit pricing to find the most economical food buys. When you are at the store, stick to your list as much as possible. Use coupons and unit pricing to get the best buys. When shopping, check out store brands of your favorite foods. They usually cost less than the national brands. Watch the convenience foods. Some convenience foods are economical. Others may save time but cost more. Key Point 6: Store brands are usually less expensive and often taste just as good as national brands. Transparencies 7-9. Cost comparisons of convenience foods with foods cooked from scratch and conventional foods. Page 8

9 Say Do Key Point 7: Not all convenience foods are economical buys. The time saved may not be worth the cost. Also, when you are at the store, be aware of grocery gimmicks that can increase your food costs: High-cost items are placed at an adult s eye level: You have to look either at the top or at the bottom of the shelves for less-expensive items. Front of the store has flower bouquets, magazines, candy and baked goods: The longer you have to stay in line, the more likely you are to buy something. Seasonal items displayed in the store early: Examples are Halloween candy in September and Valentine s Day candy offered in January. Transparencies Transparency 10 Transparency 11 Transparency 12 Offering free samples of food: May lead to impulse buys (especially if you are hungry or tired). In-store bakery with fresh-baked bread: Many consumers can t resist the temptation of fresh-baked bread. Endcaps: Endcaps are stacks or displays of items found at the end of aisles. They give the idea that the item is on sale when it really is not. Loss-leaders: Loss leaders are products that are priced very low to get customers to come into the store. Once in the store, consumers may buy more than that just the low-priced item. Transparency 13 Transparency 14 Transparency 15 Transparency 16 Key Point 8: Watch out for grocery gimmicks that can increase your food costs. Page 9

10 Say Do A grocery store is not the only place to find great food buys. Why not try: T Thrift Stores T Home Gardening T Farmer s Markets T Wholesale Clubs Thrift stores. Bread or bakery products nearing the sell-by date can be bought for a fraction of the cost at thrift stores. Just compare these prices. Most of these items can be frozen for later use. Home Gardening. What a great way to get nutritious foods and exercise while saving money. Transparency 17 Transparency 18 Transparency 19 Note to Agents and Leaders: Here is an excellent opportunity to advertise any upcoming gardening programs! Farmer s Markets. Cut out the middle man by buying direct from the grower. Shopping at farmer s markets is a great way to support the local economy and get the freshest fruits and vegetables of the season. Wholesale Clubs. Consumers can find good buys on some items at wholesale clubs, but there are some disadvantages: Transparency 20 Transparency 21 (1) Many items have to be bought in bulk and may go to waste if not eaten. (2) Some wholesale clubs have a carnival-type atmosphere. This may encourage consumers to buy stuff they don't really need. (3) Not all items are bargain prices. Page 10

11 Say Do (4) The storage of bulk items may be a problem. After your food has been purchased, the next step is to get it home and stored in a safe manner to avoid spoilage and foodborne illness. This is especially true for perishable items like meat, milk, eggs, frozen and refrigerated items, and fresh fruits and vegetables. If food spoils before it can be eaten, then it must be tossed no matter how much you had to pay for it. Reducing the amount of food waste is another way to save food dollars. Americans throw away almost ¼ of all edible food. Throwing away edible food is really like throwing away money. Here are some ways to reduce the amount of food (and money) waste: 1. When planning meals, think about your family s schedule. Key Point 9: Tossing out spoiled food is like throwing away money. Use safe food storage practices to ensure the quality and safety of your food. Transparency Think of left-overs as planned-overs for the next day s meals. 3. Prepare smaller portions and freeze left-overs as TV dinners for when you need quick meals. Transparency 22 Transparency 22 Finally, there is one more way that consumers can lower their food costs. Eat out less. Did you know that Americans spend about $1500 per person eating out? Foods eaten away from the home tend to be higher in fat, calories, cholesterol and sodium and lower in fiber, calcium, and iron. So what are you REALLY getting when you eat out? Think about what you could do with the money that you save from not eating out or from eating out less. To summarize what we have learned today stretching and saving your food dollars involves a number of important steps. Transparency 23 Key Point 10: Approximately 47% of our total food expenditures is spent eating out. Eating out less often can improve your budget and your health. Page 11

12 Say Do Pass out handouts: 1.Easy Steps to Help Stretch Your Food Dollars 2.Save Food Dollars With Smart Shopping Skills. I want to leave you with one final thought. Buying food is an investment in nutrition. You want that investment to pay off because good nutrition means better health for you and your family. When you spend money on food, there is less money available for other expenses. Therefore, you want to make your food choices with cost and nutrition in mind. To do this requires that consumers become shoppers instead of! Pass out Participant Evaluation Form (Tell Us What You Think!) (Let the audience finish the sentence with the word spenders ) Page 12

13 Are You a Shopper or a Spender? A shopper is a wise consumer who knows exactly what he or she wants to buy. A spender buys on impulse. Which one are you? To find out, first ask yourself how often you do each of the activities listed below. Always Sometimes Never 1. I plan my meals before I go to the store I check my cupboards or pantry before I shop I make a list of what I need before I go to the store I use the unit prices on the store shelves to compare costs I read nutrition labels I eat before I shop for food I shop about once a week I use weekly food ads to plan what I will buy I use coupons only for foods I would buy anyway I stock up on high-priced items when they are on sale I compare per-serving prices I plan meals using fruits and vegetables in season I compare name brands to store brands I serve high-priced meat sparingly and in small portions I use low-cost meat alternatives (such as beans) I buy convenience foods only when I need them Now add up the numbers to get your shopping score. If your score is: 35 points or more: You are a shopper who is getting the most for your food $$$. Great job! 20 to 34 points: You are almost a shopper, but you may be able to save more money. Less than 19 points: You are a spender, but doing some of the activities above can turn you into a shopper. Educational programs of the Texas AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion, age or national origin.

14 Food Budget Worksheet Income: Expenses: Paycheck ( take home pay ) Other income (child support, home-based business, etc.) Total available income Rent/Mortgage Utilities (electricity, gas, water) Telephone - basic Telephone - long distance Car payment Gas & upkeep for the car Car insurance Savings Clothing Other Other Other Other Don t forget prescription medications, day care, pet expenses, house repairs, taxes, vehicle registrations, and the IRS! They may only come once a month or once a year, but they can put a strain on the budget if they are not planned for. Total expenses Total income - Total expenses Money available for food + Food Stamp benefits (if available) Total amount of money available for food Educational programs of the Texas AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion, age or national origin. Page 14

15 Easy Steps to Help Stretch Your Food Dollars When you get home At the Store. * store food properly to avoid spoilage and waste Start here Then check out * grocery store ads * coupons Plan. * meals & snacks * use the Food Guide * use store specials & coupons Write Down * shopping list * mark items for which you have coupons * organize your list the way you shop at the store Get ready to shop * take list & coupons * don t shop if hungry, tired, or rushed * if possible, shop alone and when the store is not crowded * stick to the list * use unit pricing to spot bargains * buy store brands * buy produce in season * think twice about convenience foods * avoid buying unwanted items * look at the food you have on hand * check your short list * check your budget Educational programs of the Texas AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion, age, or national origin. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating Page 15

16 Save Food Dollars With Smart Shopping Skills It seems that everybody is trying to save money by reducing their food costs. Being a thrifty shopper takes some skill, but there are ways that consumers can lower their food costs. 1. Keep a short list - a list of items that you need to buy (a notepad attached to the refrigerator with a magnet works great). When you run out of something, write it down as soon as possible. The short list lets you know which foods you need to buy and helps to cut down on multiple visits to the store. 2. Study the store s sale advertisements. Be careful of loss-leaders. A loss-leader is a product advertised by a store for a very low price. Consumers will often go to that store to get that low-priced item, but end up buying other items that they may not have planned to buy. 3. Look at the foods you already have on hand. Use these foods, along with store specials, to plan your meals and snacks. Foods in your pantry, refrigerator, or freezer represent valuable food dollars. If the food spoils or goes uneaten, then that money is wasted. 4. After you plan your meals and snacks, make a shopping list. Be sure to include the items you listed on your short list. 5. Check your coupons to see if any can be used with the items that you have on your shopping list. laundry, personal care items). Can you buy these from a discount store? Do you have coupons for any of these items? 7. When shopping, consider store brands over national brands to save money. Even with coupons, some store brands may be cheaper. Use unit pricing to help spot the most economical buys. 8. Think twice about convenience foods. Pancake and cake mixes, along with canned soups, fruits, and vegetables, can help you save time and money. Other foods like frozen dinners and coating mixes for meat and poultry may not save you enough time to justify the cost. 9. Check out bakery thrift stores for great buys on bread. Save money on fruits and vegetables by shopping at farmers markets. 10. If possible, shop alone, when you are not hungry, and when store is not crowded. This helps you to get in and out of the store in the shortest amount of times. The more time a consumer stays in the store, the more money he/she spends. 11. Store food properly to maintain quality and to avoid spoilage. 6. Make a list of non-food items (soap, Page 16

17 Optional Activity 1 Which is Which? Objective: To introduce consumers to store brands of selected foods. Materials required: Cups, plates, forks, and napkins Glasses of water for audience members to drink between tastings National and store brands of selected food items. Here are some possible choices: Breakfast cereals (will be tasted without milk) Canned vegetables or fruits (use fruits if they will be served at room temperature) Frozen juice concentrate (will need to be mixed with water before tasting) Sandwich bread (both brands should be either all white or all wheat) Directions: Step 1. On a separate piece of paper, calculate the cost of each food item per serving. Look on the back of the food label to determine the number of servings in the package. Then divide the number of servings into the cost of the food item. Keep this on a separate piece of paper away from audience members. Step 2. Step 3. Step 4. Step 5. Have the foods already portioned and packages placed out of sight so participants will not be able to tell which is the national brand and which is the store brand. Label one brand A and the other brand B. Keep track as to which ones are national brands and which ones are store brands. Let audience members taste the store and national brands of the food items one at a time. If you are going to use breakfast cereals, bread, and frozen juice then let the audience members taste both the store and national brand of each type of food before moving on to the next food. Have audience members complete the survey on the following page while they are tasting the foods. After all members have had the opportunity to taste the food, give some time for members to talk about what they tasted and which foods they liked and why. For each food, announce which one was the national brand and which one was the store brand. Then announce the cost of each food item per serving. Page 17

18 Which is Which? Directions: Rate how well you liked the taste of each food item by placing a / under one of the following: ( This is good. I would buy this product. This is okay. I might buy this product. ; I would not buy this product. After you have tasted the food, try to guess whether the food is a store brand or a national brand. When everyone is finished, we will tell you the brands of food that you ate as well as their cost per serving. How Well Did It Taste? Is this a National or Store Brand? ( ; Store National Food Item #1 A Comments: B Comments: ( ; Food Item #2 A Comments: B Comments: Page 18

19 Optional Activity 2 Shopper Sleuths Objective: To acquire hands-on experience with unit pricing in comparing food costs. Materials required: 1 grocery store Copies of Spotting Best Buys With Unit Pricing (Extension publication E-15) Directions: Step 1: Obtain permission from the store manager to do this activity! You may even get the manager to let you do some taste testing of storebrand products. Step 2: Prepare for the activity by identifying the unit pricing labels on specific food items. Determine in advance which ones you will be showing to the audience members. At the same time, take note of the grocery gimmicks that you see in the store (see lesson for examples). Step 3: Show your audience food items with the unit pricing labels, and have them compare foods to determine which food items are economical buys. You can use the Extension publication E-15 Spotting Best Buys With Unit Pricing with this activity. Then, have audience members browse through the store and identify grocery gimmicks that might encourage ordinary consumers to buy more than they really need. Step 4: Thank the manager (verbally and in writing) after the activity is complete. Page 19

20 How did we do today? Feeding Your Family Without Starving Your Wallet The Texas AgriLife Extension Service is committed to providing consumers useful and high earning opportunities. Please take a few moments to tell us how well we did today. Your suggestions will help us serve you better. Today I learned new ways to save money when shopping for food. YES SOMEWHAT NO (Please circle one) The information I learned today will be easy to use. YES SOMEWHAT NO (Please circle one) I will use at least one of the shopping skills learned today to help cut my food costs. YES SOMEWHAT NO (Please circle one) Which shopping skill(s) will you like ly use to help cut your food costs? I would like to learn more about lowering my food costs while feeding my family nutritious meals. YES SOMEWHAT NO (Please circle one) Other than money, what factor(s) decide how much money you can spend for food? Please write any comments or suggestions you may have. Thank you for taking the time to answer this survey.

21 References 1. Federal Register, Vol. 64, No. 52, March 18, 1999, pp Brabard S., Michaels, E.F., Fleming, K. Campbell, M. Understanding the Food Choices of Low-income Families: A Summary of Findings, Lisboa Associates, Inc., Washington, D.C., May 30, Anderson, S.A. Core indicators of nutritional status for difficult-to-sample populations. Journal of Nutrition.1990;120: Radimer KL, Olson CM, Campbell CC. Development of Indicators to Assess Hunger. Journal of Nutrition. 1990; 120: Kendall A, Olson CM, Frongillo EA. Validation of the Radimer/Cornell Measures of Hunger and Food Insecurity. Journal of Nutrition. 1995; 125: Wellman NS, Weddle DO, Dranz S, et al. Elder insecurities: poverty, hunger, and malnutrition. Journal of the American Dietetic Association. 1997; 97 (10 supple 2): S120-S Rose D. Economic Determinants and Dietary Consequences of Food Insecurity in the United States. Journal of Nutrition, 1999;129:517S-520S. 8. Tarasuk VS, Beaton GH. Women s dietary intakes in the context of household food insecurity. Journal of Nutrition, 1999, 129: Nelson K, Brown ME, Lurie N. Hunger in an adult patient population. Journal of the American Medical Association. 1998; 279: Klein BW. Could There Be Hunger In America? Nutrition Insights, September Lutz SM, Smallwood DM, Blaylock JR. Limited Financial Resources 12. Constrain Food Choices. Food Review, 1995; 18(1): Smallwood DM, Blaylock JR, Lutz 14. S, Blisard N. Americans Spending a Smaller Share of Income on Food. Food Review, 1995; 18(2): Kendall A, Kennedy E. Position of the American Dietetic Association: Domestic food and nutrition security. Journal of the American Dietetic Association. 1998; 98: Journal of the American Dietetic Association. 1996; 10: Journal of the American Dietetic Association. 1997; 97(10 Suppl 2): S Pediatrics :E Coblentz B. Reduced Food Waste Starts in the Home. Mississippi State University, Office of Agricultural Communications, October 13, Accessed September 15, Economic Research Service. Food, CPI, Prices, and expenditures: Per Capita food expenditures. Accessed 7/23/2005 at Economic Research Service. Food, CPI, prices, and expenditures. Food Service as a share of Food Expenditures. Accessed 7/23/2005 at Page 21

22 Feeding Your Family Without Starving Your Wallet

23 Shopper: a wise consumer who knows exactly what he/she wants to buy Spender: a consumer who buys on impulse Transparency 1: Feeding Your Family Without Starving Your Wallet

24 Money Available to Buy Food Income Non-food expenses Ability to produce/preserve Participation in food assistance programs Transparency 2: Feeding Your Family Without Starving Your Wallet

25 Factors That Determine How Much Money Consumers Spend for Food Being a spender instead of a shopper Need for convenience Food prices in the community Income Transparency 3: Feeding Your Family Without Starving Your Wallet

26 Shopping Smart Know your food budget Plan your meals & snacks; use a list Comparison shop Watch for hidden cues to buy unneeded items Get in and out of the store quickly Store food properly Avoid food waste Transparency 4: Feeding Your Family Without Starving Your Wallet

27 Transparency 5: Feeding Your Family Without Starving Your Wallet

28 Creating A Shopping List Step 1: Look at your planned meals and snacks. What do you need to prepare them? Step 2: What items have you run out of (hint: check your short list)? Step 3: Arrange your list Step 4: Place a by the items for which you have coupons Transparency 6: Feeding Your Family Without Starving Your Wallet

29 Which is the Better Buy? Macaroni & Cheese from a box Add 2 tbsp margarine 1/4 cup milk Total cost = $1.09 Price per serving = $0.28 Macaroni & Cheese homemade Ingredients 1 cup elbow macaroni 6 oz cheddar cheese 2 tablespoons margarine 1/4 cup milk Total cost = $1.63 Price per serving = 0.41 Transparency 7: Feeding Your Family Without Starving Your Wallet

30 Which is the Better Buy? Instant Rice Long Grain White Rice $3.29 for 18 servings $0.18 per serving $1.99 for 30 servings $0.06 per serving Transparency 8: Feeding Your Family Without Starving Your Wallet

31 Which is the Better Buy? Instant Oatmeal 3-Minute Oatmeal $3.49 for 12 servings $0.29 per serving $3.49 for 30 servings $0.12 per serving Transparency 9: Feeding Your Family Without Starving Your Wallet

32 Avoid Unnecessary Purchases (Gimmicks that Increase Your Food Costs) Higher cost items are usually placed at your eye level Transparency 10: Feeding Your Family Without Starving Your Wallet

33 Avoid Unnecessary Purchases (Gimmicks that Increase Your Food Costs) Front of the store has flower bouquets, magazines, candy and baked goods. The longer you have to stay in line, the more likely you are to purchase something Transparency 11: Feeding Your Family Without Starving Your Wallet

34 Avoid Unnecessary Purchases (Gimmicks that Increase Your Food Costs) Seasonal items displayed early. Transparency 12: Feeding Your Family Without Starving Your Wallet

35 Avoid Unnecessary Purchases (Gimmicks that Increase Your Food Costs) Offering free samples of food. Transparency 13: Feeding Your Family Without Starving Your Wallet

36 Avoid Unnecessary Purchases (Gimmicks that Increase Your Food Costs) In-store bakery with fresh-baked bread. Transparency 14: Feeding Your Family Without Starving Your Wallet

37 Avoid Unnecessary Purchases (Gimmicks that Increase Your Food Costs) Endcaps - stacks or displays of items found at the ends of the aisles. Give the impression that the item is on sale Transparency 15: Feeding Your Family Without Starving Your Wallet

38 Avoid Unnecessary Purchases (Gimmicks that Increase Your Food Costs) Loss leaders: products that are priced very low in an effort to get customers to come into their store product is often sold at a loss, but it gets people inside the store Transparency 16: Feeding Your Family Without Starving Your Wallet

39 Alternate Food Sources Thrift Stores Home Gardening Farmer s Markets Wholesale clubs Transparency 17: Feeding Your Family Without Starving Your Wallet

40 National Brands at Thrifty Prices Food Item Thrift Store Grocery Store #1 Grocery Store #2 Grocery Store #3 Grocery Store #4 Grocery Store #5 Bread $0.59 $1.09 $1.34 $1.19 $1.19 $0.50 Rolls N/A Corn tortillas N/A N/A Hamburger buns Hot dog buns 0.75 N/A Transparency 18: Feeding Your Family Without Starving Your Wallet

41 Home Gardening saves money increases fruit & vegetable intake provides exercise & stress release Transparency 19: Feeding Your Family Without Starving Your Wallet

42 Farmer s Markets Save $$ - cut out the middleman! fresh produce of the season Transparency 20: Feeding Your Family Without Starving Your Wallet

43 Wholesale Clubs Advantage you can save money on selected items Disadvantages bulk items may go to waste if not eaten may buy items you don t really need not all items are bargain prices storage of bulk items may be problem Transparency 21: Feeding Your Family Without Starving Your Wallet

44 Meal Planning = Less Food Waste Think about your family s schedule Left-overs = planned-overs for the next day Make your own T.V. dinners with leftovers Transparency 22: Feeding Your Family Without Starving Your Wallet

45 Easy Steps to Help Stretch Your Food Dollars When you get home At the Store. * store food properly to avoid spoilage and waste Start here Then check out * grocery store ads * coupons Plan. * meals & snacks * use the Food Guide * use store specials & coupons Write Down * shopping list * mark items for which you have coupons * organize your list the way you shop at the store Get ready to shop * take list & coupons * don t shop if hungry, tired, or rushed * if possible, shop alone and when the store is not crowded * stick to the list * use unit pricing to spot bargains * buy store brands * buy produce in season * think twice about convenience foods * avoid buying unwanted items * look at the food you have on hand * check your short list * check your budget Transparency 23: Feeding Your Family Without Starving Your Wallet