The article offers practical tips for saving money on groceries and minimizing food waste. Suggestions include checking 'best by' dates for products with longer lifespans, incorporating legumes into meals to extend servings for low cost, and opting for deli-prepared sides to avoid unused ingredients. Furthermore, portioning leftovers promptly into smaller containers enhances the likelihood of them being consumed instead of thrown away. These strategies not only help stretch food budgets but also promote a more efficient meal preparation system.
"Employees usually rotate products using the 'first in, first out' method when stocking shelves, so you'll often find the newest and freshest items at the back of rows," she said.
When she makes chili, tacos or quesadillas with meat, she adds a can of rinsed black beans, which "doubles the amount of the meal for under 40 cents," she said.
Rather than buying five or six ingredients to make a side dish or salad and risking what's unused going to waste, Chiappetti hits the deli counter for fully prepared sides.
To ensure leftovers aren't forgotten and to increase the odds they're actually eaten, Yadira Stamp portions them out in advance.
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