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Shoppers' Secrets
Stretching Your Food Dollar Takes Planning And Patience

By LINDA GIUCA

Courant Food Editor

March 27, 2008

Where — and when — will rising food costs stop? In the past year, the prices of milk, cheese, eggs and orange juice have inched upward. More recently, the price of wheat has skyrocketed. Since January, the cost of a bushel of wheat has tripled, and that increase will affect not only bread and baked goods but also the cost of a restaurant pizza, from-scratch baking and meat and poultry prices. And let's not even talk about the price of the gas that gets us to the grocery store.

While those of us feeling the downturn in the economy can choose to forego a night at the movies, pass up a new dress or sports jacket or drive an old car until it gives out, eating remains a necessity. Eating less is an option that benefits the food budget and, when the right foods are chosen, good health.

What tricks are shoppers pulling from their reusable totes to save money on their food purchases? Courant readers responded to a request for such tips and strategies.

Some ideas such as menu-planning, using a shopping list and clipping coupons are hardly new — but they were recurring themes in readers' e-mails and letters. Some of those who responded said they eat out less, pass up prepared foods and takeout, and cook from scratch. (Sharing an appetizer and entree or eating half a meal and using the leftovers for a second meal the next day were also strategies. Or go out to breakfast or lunch, which is usually cheaper.)

These money-saving tips often have other benefits in terms of good health and environmental awareness. Readers say they save money when they buy seasonally. They ration gas by planning an errands route to stores. They prepare their own meals, use leftovers wisely and, in some cases, just eat less — certainly, an antidote to an expanding waistline.