Stretching Your Food $
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Leader LessonSTRETCHING YOUR FOOD $
Discuss your best money saving tips for grocery shopping with the 3-4 people around you
Everyone decide which is the best tip and share it with the rest of the group
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YOUR BEST MONEY SAVING TIP
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Food waste is determined by the behavior of consumers
Each person wastes 273 lbs. of food annually$165.6 billion annual total$390 per year, $1.07 per dayHouseholds purchase $936 of food they do
not eat each yearCountries with sufficient food supply and
households waste more than others Meat, poultry, and fish – 41%Vegetables and fruit – 17%Dairy – 14%
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THROWING MONEY AWAY
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Meal planningSmart shoppingImproving storagePlanting your ownCooking smart
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MANAGING THE FOOD BUDGET
Sources: http://www.fruitsandveggiesmorematters.orghttp://www.ChooseMyPlate.gov
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Look over the weekly specials in the newspaper
Use a meal planner to decide what you will prepare
Make a list of the ingredients you will need
Clip any coupons for the items that are on your list
Don’t forget to take the list to the store with you
Make sure you have staples you use on a regular basis
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MEAL PLANNING TO FIT THE BUDGET
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MEAL PLANNING TO FIT THE BUDGET-CONT.
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Include fresh, frozen, canned and dried forms Develop a weekly or monthly menu plan
(Example handout)Source:http://homemadebycarmona.blogspot.com/2013/01/menu-planner.html
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Buy in season—taste better, often less expensive
Buy more when on sale—use it or store itDon’t shop when hungry—harder to stick to the
listMake fewer store visitsShop alone Comparison shop
Compare cost per serving, bigger is not always better Compare store brands to national
Keep it simple—buy food in simplest form Pre-cut, pre-washed, ready-to-eat and processed will
cost more
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SHOPPING SMART
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Superstores Prices not necessarily the lowest, too large for some
shoppersSupermarkets/grocery stores
Offer store brands, sales, variety of forms (fresh, frozen, canned, dried, convenience)
Farmers’ markets Fresh, seasonal and local, prices may/may not be
lowerConvenience stores
Costly, less selectionSpecialty stores
May be more costly
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SHOPPING OPTIONS
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Fresh, in general Use within a few days (or consider another method of storage) Some can and/or should be left at room temperature to ripen, then
refrigeratedFrozen
Store at 0°F or less Use before the “use by” date on the package for best quality As a rule, use within 6 months
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IMPROVING STORAGE
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Canned Check the “use by” date on cans for best quality Most have a shelf life of about 2 years Store in cool, dry, dark place
Dried Store in a cool, dry, dark place Some dried foods may be refrigerated- check the package Use before the “use by” date on the package for best quality Most will last from 4 months to a year
Freezing will extend shelf life
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IMPROVING STORAGE
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Consider using some yard space to grow food Remember the food isn’t free (seeds and/or plants, water, fertilizer,
equipment…) Food is fresh, nutritious and flavorful & may prompt kids to eat more
produceNo yard? Grow a few edibles in pots
Tomatoes Herbs Lettuces Peppers
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PLANTING YOUR OWN
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Prepare more so you have leftovers. Use them for lunch, or create a new dish.
Replace half the meat. Substituting half the meat in a recipe with beans and/or vegetables will reduce fat and increase fiber, as well as save you money.
Keep canned and frozen fruits and vegetables on hand for a quick-fix meal.
Use fruits and vegetables as snacks. It’s easy to have fruits and vegetables available as ‘grab and go’ snacks
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COOKING SMART
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Eat Healthy . Be Active Community Workshops curriculum at http://www.choosemyplate.gov/downloads/EatHealthyBeActiveCommunityWorkshops.pdf
Fruits and Veggies More Matters at http://www.fruitsandveggiesmorematters.org/
USDA ChooseMyPlate at http://www.choosemyplate.gov/
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RESOURCES
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THANK YOU FOR COMING.
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