10 tips to save a bundle

A wildly swinging stock market, rising foreclosures, the credit crunch, big bank failures, job losses and talk of recession have many Americans seriously tightening their belts for the first time ever, or at least in many years. The buzz on the street, at work and around the kitchen table is all about the economy and what to do.

While U.S. consumers spend about 9 percent of their income on food, one of the lowest percentages in the world, there are multiple ways to make those food dollars go even further. When money is tight, every little bit helps.

1) Plan meals a week at a time: A small investment in time, say 15-30 minutes, can pay big dividends. You'll know what to get and be less susceptible to impulse buying.

You'll save time, too. Almost all the shopping can be done once a week instead of making several trips to the store. Fewer times there also translate to fewer temptations.

Start planning by checking what you have on hand and needs to be used.

2) Make a grocery list: A simple but effective means to stay on track. But be flexible, too, when you come across unadvertised really good deals.

3) Follow grocery store ads: Get weekly supermarket sale fliers from the newspaper or at the store and check the specials. Fliers are a great tool for saving money.

Compare prices and shop for the best buys. Plan some of your meals around what's on sale, or stock up on value items if you have the freezer or storage space.

4) Use coupons, but wisely: Coupons can trim the grocery bill, but only if you normally buy that brand. Otherwise, compare at the name-brand price, minus the coupon amount, with the cost of the store-brand item. Buy the cheaper one.

5) Pay attention to unit pricing: The "unit price" is typically listed along with the total price on the shelf tag. Simply, it's the price per pound or per ounce. This is the best way to compare the cost of different brands of the same food that are in different sizes or weights.

6) Buy produce in season: Vegetables and fruits in season, such as asparagus in the spring and peaches in the summer, will be at their best prices of the year, and peak flavor, too. Take advantage.

7) Prepackaged and prepared foods: If foods are already washed, sliced, ready-made or assembly-only, you'll pay extra for someone else's labor. Avoid them unless they're discounted by sale or coupon.

8) Stick mostly to the groceries: Supermarkets usually aren't the most economical choice when buying toiletries, over-the-counter painkillers, contact lens solution, etc.

9) Know the terrain: Don't be reeled in by end-of-the-aisle and other special displays. They're eye-catching and convenient but may not be bargains.

Bend and stretch for the best price. Higher-priced items often are positioned on the shelves within easy reach, between knee and shoulder height. Check the top and bottom shelves for lower-cost goods.

Also, many stores have racks or cases where they routinely display marked-down foods that are about to expire, or small sections of discontinued items.

Foods at or very near expiring should be used immediately or frozen.

10. Shop alone if possible and don't go when hungry.

Reach Teresa Taylor at 937-4886, food@postandcourier.com or write The Post and Courier, 134 Columbus St., Charleston, SC 29403.