How to Save Money on Your Fresh Groceries!
I know it feels as if we’ve been talking about the rising cost of living for a long time, but the latest surveys would tell a different story. As research shows, in January 2021, only 56% of us were actually concerned about the cost of food. This figure seemed significant at the time, but it pales in comparison to the current climate of financial pressure that households are facing at the supermarket checkout.
Ever since then, that figure has been rising slowly but steadily, reflecting a growing unease among consumers. However, in the latest survey, the score hit an all-time high, with a staggering 88% of those who were surveyed stating that they were increasingly worried about their grocery bills. This phenomenon, often called ‘bill shock’, is a direct result of complex global factors, including supply chain disruptions, changing weather patterns affecting harvests, and general inflation. The good news is that this situation is not entirely out of your control. With a bit of strategic planning and some lateral thinking, you can potentially cut thousands from your yearly fresh produce bills and regain a sense of command over your budget.
Reduce waste
It’s a staggering truth that a huge portion of all food produced in Australia actually goes to waste, and households are a major contributor to this problem. In fact, according to the organization Fight Food Waste, that waste costs us a lot more than just the initial purchase price; it also represents wasted water, energy, and labour. The most recent research revealed that by eating leftovers one night a week, learning how to store food correctly, and getting creative with food they already have in the fridge, households might be able to save up to $2500 a year. This isn’t just a vague estimate; it’s a tangible amount that could be redirected to savings, holidays, or other essential expenses.
To start, conduct a weekly ‘fridge audit’ before you even think about writing a shopping list. See what needs to be used up and plan meals around those items. Proper storage is another key element. For example, keep potatoes and onions in a cool, dark place but store them separately to prevent them from sprouting prematurely. Treat leafy herbs like a bouquet of flowers by placing their stems in a jar of water. Understanding ‘use by’ versus ‘best before’ dates is also critical; ‘use by’ is a safety marker, while ‘best before’ is about peak quality, meaning the food is often perfectly fine to eat for days or even weeks past the date.
Make friends with frozen food
Don’t try to limit your options at the supermarket by sticking only to the fresh produce aisles. Sometimes, in order to save money, you need to step outside the fruit and veggies aisles and make your way to the freezer section. Many people mistakenly believe that frozen produce is less nutritious than fresh, but the opposite can be true. Frozen fruits and vegetables are typically ‘flash-frozen’ at their peak of ripeness, a process that locks in vitamins and minerals. Believe it or not, we’ve seen savings as high as $10 to $30 per kilogram on foods like blueberries, raspberries, and corn cobs, but only when you choose to go with the frozen option. This price difference is especially pronounced for out-of-season produce.
The savings extend well beyond berries and corn. Frozen spinach is perfect for wilting into stews or pasta sauces, frozen peas are a versatile staple, and frozen fish fillets are often significantly cheaper than their counterparts at the fresh seafood counter. The convenience is an added bonus; there’s no washing or chopping required, and you can use exactly the amount you need, sealing the rest away and eliminating waste.
Buy the ugly fruit
In the most recent years, plenty of supermarkets and grocery stores have started to offer imperfect fruits and veggies, which can also save you lots of money. This initiative helps combat food waste at the farm level, where produce that doesn’t meet strict cosmetic standards would otherwise be discarded. When we compare the regular and “ugly” fruit and veggie ranges, it turns out that on average you might be able to save up to 37% per kilo by choosing the less-than-ideal option. These savings can add up dramatically over the course of a year, without any sacrifice in taste or nutritional value.
So, what qualifies as “ugly”? It could be a carrot with two legs, a slightly misshapen capsicum, a lemon with some scarring on the skin, or an apple that’s a bit smaller than the others. These cosmetic quirks have absolutely no bearing on the quality of the produce. Look for dedicated sections in major supermarkets, often labelled “The Odd Bunch” or “Imperfect Picks,” or consider subscribing to a dedicated delivery service that specialises in rescuing this perfectly good food.
Shop at multiple stores
We recently asked some savvy shoppers to tell us how they manage to save by buying their weekly shop from multiple stores. The key is not to inconvenience yourself by visiting five different places, but to be strategic. As far as they explained, we calculated that you might be able to save as much as 40% on your weekly grocery bill by shopping across Woolworths, Coles, and Aldi, for instance, rather than just getting everything from only one supermarket. One store might have a loss-leader special on chicken breasts, while another has unbeatable prices on dairy and bread.
Other tip tips also include buying cheap, in-season produce from farmers markets, or signing up to a regular produce box, or simply joining a community fruit and veg co-op. Farmers markets are fantastic for freshness and you can often get great deals, especially if you visit towards the end of the day when vendors are looking to offload their remaining stock. Also, it would help if you didn’t forget to check out what’s on offer at your local Asian and independent grocers, which can sometimes present the best deals on things like fresh herbs, chillies, tofu, noodles, and large bags of rice.
Mix packaged with loose
When we started digging into whether or not it’s worth buying packaged or loose fruit and veggies, the answer was a resounding “It really depends.” It’s a common mistake to assume loose is always cheaper. Often, buying in pre-packaged quantities can offer significant savings, especially for items you use frequently. In the latest review of loose versus packaged fruit and veggies, we discovered that loose produce was cheaper 48% of the time, even if pre-packed produce came in at a lower cost 33% of the time. This highlights the need to be an active, not passive, shopper.
The rest were either the same price or unit pricing didn’t really allow any room for comparison. And since it really is all about the unit price, you should make a habit out of checking the price per 100g or even 1 kg. This small piece of information, usually found on the shelf label in smaller print, is your secret weapon. It allows for a true like-for-like comparison, cutting through the confusion of different package sizes and weights. It can turn out to be a vital tool to help you hunt down the cheapest option when you shop, whether you’re comparing two different brands or deciding between a bag of apples and several loose ones.
Avoid the pre-cut fruit and veggies
Even if we found packaged fruit and veggies cheaper than loose produce, enough times to actually make it worth investigating, the same doesn’t necessarily apply to pre-cut produce. Being time-poor can also make those pre-cut trays and bags of veggies look a bit too attractive, but you are paying a massive premium for that convenience. Our research shows they might cost you a lot more than you think. In essence, you’re paying for someone else’s labour and additional packaging.
When we looked at things such as carrot sticks and broccoli florets, we discovered you could actually pay around nine times as much just for the convenience. A bag of pre-sliced mushrooms can cost double the price per kilo of whole mushrooms. Pre-cut produce could be quite a game changer for the elderly or even for people with disability, and in those cases, the extra cost may be justified. Sadly, you might pay a premium for it. For everyone else, consider investing one hour on a Sunday to do your own ‘meal prep’, washing and chopping your vegetables for the week ahead. You get the convenience without the exorbitant cost.
Have a flexible plan
One of the most efficient ways to save money is to know how to plan ahead. This goes beyond simply jotting down a list five minutes before you leave. Before you even visit the shops to stock up for the week, you need to check your pantry, fridge and freezer, and then decide what you will be cooking for each and every meal. This prevents both impulse buys and the dreaded “What’s for dinner?” panic that leads to expensive takeaway orders.
When you make your week’s menu, make sure you pay attention to what’s actually cheap right now, which generally means buying what’s in season. In winter, that means hearty root vegetables, brassicas, and citrus fruits. In summer, look for deals on berries, stone fruits, tomatoes, and zucchini. Some non-profit organizations, like Sustainable Table, can provide a downloadable seasonal guide to fruit and veggies to take the guesswork out of it.
You might also need to get flexible enough to adjust the menu as you go. A shopping list should be a guide, not a rigid set of rules. For instance, if you notice that zucchini and capsicum cost way less than usual, it might mean that you need to swap out your Wednesday stir-fry ingredients for cheaper vegetables. If you planned a chicken dish but beef mince is heavily discounted, be prepared to pivot to spaghetti bolognese or shepherd’s pie.
Buying the produce that’s also abundant right now can truly help you make significant savings. When you see a fantastic price on something, consider buying in bulk. You can then cook and freeze meals, or blanch and freeze the raw vegetables for later use. In fact, you can save as much as $50 a week according to non-profit organisation Nutrition Australia, simply by planning around specials and seasonal abundance.
Get more from your gadgets
Kitchen equipment you might already own can be quite an important tool in helping you save some bucks. Don’t let them gather dust! If you have a food processor, you might use it to make a pesto from any leftover soft-leaf herb, like basil or even carrot tops. Veggies like carrots, potatoes, and onions can be easily sliced, blanched then frozen for quick additions to future meals. You can also try to make pickles by slicing and shredding things such as cabbage, eggplant, or even zucchini. A slow cooker is another hero, able to turn cheap, tough cuts of meat into tender, fall-apart meals. A simple blender can transform wilting vegetables into a delicious hot soup or sad-looking fruit into a nutritious smoothie.
Get creative with root-to-stem cooking
With root-to-stem recipes, you don’t need to throw away the leftover bits from your fruits and vegetables. This philosophy isn’t just for frugal home cooks; it’s a technique used in high-end restaurants to maximize flavour and minimize waste. The entire concept, also known as scrappy cooking, inspired dozens of videos on platforms like YouTube, so if you are short of ideas, you can spend some time browsing the wealth of content available there. It’s about seeing potential in every part of the plant.
Some of the best options include:
- saving the broccoli stalks to slice finely in a stir fry or even blend into a pesto sauce
- keeping the coriander roots and stems right after you’ve used the leaves – they are wonderful ground up and added to curry pastes for an intense flavour boost
- turning well-washed potato skins into a delicious salad topper- just throw in there some olive oil and seasonings and bake the entire thing until crisp
- using carrot tops and parsley stalks in stocks, soups, or chopping them finely to make a chimichurri sauce
- simmering vegetable offcuts like onion skins, celery ends, and carrot peels to create a free, flavourful vegetable broth to use as a base for other dishes
Stop shopping on auto-pilot
It’s quite natural to form habits in the way we prefer shopping. We walk the same route through the supermarket, buy the same brands, and pick up the same items each week. However, in order to get the best value, we have to break this cycle and pay attention. Shopping mindfully is a skill that pays dividends. Whether that’s by making sure you use the unit pricing information, checking the catalogs to see what’s on special, or simply swapping the fresh for the frozen option, taking your wits with you as you plan and shop might make all the difference and help ensure you make even more savings. Never shop when you’re hungry, as this is a proven recipe for impulse purchases that are rarely healthy or budget-friendly.
Now, we would like to know what are your tips and tricks in terms of shopping for fruits and vegetables. What’s the best bargain you’ve ever found? Do you have a secret recipe for using up leftovers that would otherwise go to waste? Do you have a preferred farmer who you’re in contact with? Do you grow your own fruits and veggies? Make sure you let us know what’s your tactic in the comment section below. Your wisdom could help another reader save on their next shop!
If you found this article useful, we also recommend checking: 12 Easy Ways To Receive Gift Cards for Free
