However, food budgeting isn't just about saving money on food, it's more about the wise management of food spending, storage, planning, as well as developing and maintaining a good set of skills.
Of course, it all starts before we ever get to the shops with menu planning, growing food at home, and making many of the things we used to buy. If you plan your menu you'll waste less food and probably spend less money. Don't feel guilty or inadequate if you don't have the time right now to do all this. There are times in your life when you will be more involved in home production rather than in buying what you need. When you can do it, take the opportunity to get involved in providing for yourself and your family. If you're not there yet, just accept it for what it is and do what you can do. I'll write about menu planning tomorrow.
While I like to think the way I budget here is more about the right food choice for us rather than the cheapest food I can find, there are some little things that make a difference to how much I spend, while still getting the food I want. For instance, I use the delicious milk from my local Maleny Dairies for drinking, cooking, cheese and yoghurt. On the odd occasion I don't have their milk, I use powdered milk for yoghurt and cooking. If you can, work out your own substitutes for those times when you can't get what you'd prefer. Being prepared and organised will help you in those times and you'll be able to avoid buying the most expensive replacement.
One way to reduce the cost of the food budget is to cut cut down on meat consumption. We aim at the three/four rule: three days with meat, four without. Sometimes it's the other way around but I never worry if it is, it generally works it's own way out. If you are going to do this you should find a good vegetarian cook book or web site. At the very least you should understand a bit about "complete protein" - meat and fish are complete proteins, lentils, legumes and nuts aren't, but by combining proteins, you can make complete proteins. For instance, baked beans aren't a complete protein but baked beans on wholemeal toast is. The bottom line many of us eat too much protein. We all need protein but it doesn't have to be animal protein. Learn more about complete protein here.
I guess my top tip would be to start with what you have. So if you're about to shop or menu plan, check to see what you have in your fridge and freezer and if you're growing food or keeping livestock, work out what is available for the kitchen in the next week. Another wise strategy is to barter your excess food for food you need. This requires contact with a lively community or at the very least, a vibrant street of like-minded folk. It's amazing what you can do with bartering once you get into it.
Once you have the food in the kitchen you have to know how to store it correctly so you can cut down on food waste. Stockpiling, preserving, baking your own bread, biscuits and cakes, making your own sauces, jams, relishes and dressings, as well as cleaners and laundry products, will cut your spending at the supermarket. All these skills can be learnt and built upon. Every thing you make yourself will be cheaper and probably tastier and healthier than the commercial version. If you can, build up your home production skills and you'll reap the rewards. One of the reasons I love making my own is that I don't have to ingest all those preservatives and artificial additives that are usually in commercial food. Making my own cleaners and laundry products helps me live with far less chemicals than I would if I had to rely on commercial cleaners. I still get the job done but with less money spent and less risk.
I want you to remember that we're all bound by the time we have available to do all the things I mentioned above. You may not have time to bake bread or make soap or cheese but I'm sure you could work some of it into your days. For instance, making a batch of washing liquid will take about 15 minutes, organising the slow cooker with your evening meal will take a few minutes but will save on the time you spend preparing a meal when you return from work. Think about how you can change things around to do a few of these things. Be satisfied with what you can do now and when you have more time you can do more. Don't feel guilty about what you can't do just do what you can and be pleased with that.
One way to reduce the cost of the food budget is to cut cut down on meat consumption. We aim at the three/four rule: three days with meat, four without. Sometimes it's the other way around but I never worry if it is, it generally works it's own way out. If you are going to do this you should find a good vegetarian cook book or web site. At the very least you should understand a bit about "complete protein" - meat and fish are complete proteins, lentils, legumes and nuts aren't, but by combining proteins, you can make complete proteins. For instance, baked beans aren't a complete protein but baked beans on wholemeal toast is. The bottom line many of us eat too much protein. We all need protein but it doesn't have to be animal protein. Learn more about complete protein here.
Once you have the food in the kitchen you have to know how to store it correctly so you can cut down on food waste. Stockpiling, preserving, baking your own bread, biscuits and cakes, making your own sauces, jams, relishes and dressings, as well as cleaners and laundry products, will cut your spending at the supermarket. All these skills can be learnt and built upon. Every thing you make yourself will be cheaper and probably tastier and healthier than the commercial version. If you can, build up your home production skills and you'll reap the rewards. One of the reasons I love making my own is that I don't have to ingest all those preservatives and artificial additives that are usually in commercial food. Making my own cleaners and laundry products helps me live with far less chemicals than I would if I had to rely on commercial cleaners. I still get the job done but with less money spent and less risk.
I want you to remember that we're all bound by the time we have available to do all the things I mentioned above. You may not have time to bake bread or make soap or cheese but I'm sure you could work some of it into your days. For instance, making a batch of washing liquid will take about 15 minutes, organising the slow cooker with your evening meal will take a few minutes but will save on the time you spend preparing a meal when you return from work. Think about how you can change things around to do a few of these things. Be satisfied with what you can do now and when you have more time you can do more. Don't feel guilty about what you can't do just do what you can and be pleased with that.
I'll carry on with a post about menu plans tomorrow. It's an important topic and it's one of the ways to really cut down on what you spend on groceries. In the meantime I'm interested in reading about your ideas on food budgeting. What do you have success with? If you've reduced your food expenses and buy healthy food, tell us how you did it.
