What is a good budget for weekly groceries?

Here are the USDA weekly grocery spending guidelines for households with one adult female and one adult male: Thrifty: $119.40. Low-cost: $122.90. Moderate-cost: $152.30. Liberal: $190.10.

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Now that you’ve looked at the data and have some reliable benchmarks to compare yourself to, it’s time to create a food budget that is uniquely yours. To help, we’ve provided advice based on a few different scenarios, with cost-saving tips that make sense for you. But before we get to that, let’s talk about some things you can do to identify areas where you might be overspending and how to cut back.

Do An Audit Of Your Regular Spending

If you don’t know what you’re currently spending on food, it’ll be hard to figure out whether there are areas where you could be saving. Take some time to go over your regular spending and get an idea of how much you spend each week and month at the grocery store. If you eat out at any restaurants, tally that as well. It might be a good idea to look back over your past spending or take a few weeks or months to track your regular grocery spending. That way, you can get an accurate picture of your spending habits, what you tend to spend the biggest chunks of your grocery budget on, and what areas you could be cutting back on. As you go over your spending, think about categories you may be overspending in. Maybe you’re eating out a disproportionate amount of the time. Maybe you spend a little too much on junk food. Only you can say what’s right for your budget, but it’s important to know what makes up your spending so you can make those decisions for yourself.

Create A Food Budget

When creating your new food budget, your goal should be to make the most of every dollar you spend, especially if you’re trying to cut back. Identify some specific spending or saving goals that will impact your bottom line. Write them down. Don’t just commit to spending a certain amount or spending less than what you are now. Having a specific budget laid out makes you less likely to deviate and fall victim to budget-busting impulse buys.

Have A Plan

Going to the grocery store with a list can help you curb impulse buys, provided you stick to it. Avoid browsing the store and only go grocery shopping after you’ve eaten. As we all know, shopping while hungry is a recipe for disaster.

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Though it’s not always feasible, it can also be helpful to go grocery shopping without the kids in tow. Kids are classic impulse buyers; they see a thing they like and have to have it. If you can go while they’re in school or with another guardian, you’ll likely save a bit of cash on sugary cereals and other unhealthy treats.

Feeding Yourself

If you’ve only got one mouth to feed – your own – you get to call all the shots. Remember the USDA Food Plan guidelines? For individuals 19 – 50, here’s what those guidelines say you should be spending each week on food (actual number depends on age and sex):

Thrifty: $53.40 – $66.50

$53.40 – $66.50 Low-cost: $57.10 – $65.80

$57.10 – $65.80 Moderate-cost: $69.90 – $82.40

$69.90 – $82.40 Liberal: $89.30 – $100.80

Meal prepping can be helpful for individuals looking to cut down on food costs. If you don’t have a ton of time or just aren’t that organized, this can be as simple as making a big pot of something at the start of the week and having a portion of it for dinner every night (as long as you don’t mind eating the same thing over and over). Make sure you’re buying only what you need and freezing what you won’t get through before the expiration date. Buying certain foods in larger packages (like family-sized packages of chicken) and freezing them in individual portions can help you save money while always having a convenient, single-serve meal ready to go. Here are the USDA weekly grocery spending guidelines for households with one adult female and one adult male:

Thrifty: $119.40

$119.40 Low-cost: $122.90

$122.90 Moderate-cost: $152.30

$152.30 Liberal: $190.10

Feeding two adults while adhering to a budget requires a little bit of collaboration and cooperation. If you’re able, set aside some time each week where you can both sit down and create a meal plan for the week ahead. Take the opportunity to look at both of your spending habits. Do you frequently dine out? Do your work schedules make it difficult to find time to shop and cook? Would it be possible to trade off nights for cooking dinner, or are either of you able to spend an evening during the weekend meal prepping? The key is to find something that will work with your schedule.

Feeding A Family

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Here’s what the USDA recommends per week for a family of four. This is defined by the USDA as one male and one femalebetween 19 (20 for the Thrifty plan) and 50 years old, and two children between 6 and 8 years old.

Thrifty: $208.30

$208.30 Low-cost: $227.30

$227.30 Moderate-cost: $279.70

$279.70 Liberal: $340.70

Kids add a lot of variables into the mix. If you have a picky eater, they could waste a lot of perfectly good food. They also require a lot of time and resources. In single-parent families or families where both parents work full-time, it can be difficult to find the time to shop for and prepare food while juggling work, childcare and other responsibilities. Look for food that is versatile, convenient and cost-effective. Rotisserie chicken is a great example of this. You can serve chicken with a side of beans for dinner one day, throw a few pieces onto some greens for a protein-rich salad for lunch the next day, combine it with some mayonnaise for chicken salad sandwiches, and then, when you’re done picking it apart, throw it into a pot to make chicken stock. All that, and you don’t even have to cook it yourself. Foods like rice, beans and eggs are fairly cheap and can help make your meals more filling. Since meat tends to be more expensive, consider making dishes where these other ingredients make up the largest portion of the dish with a smaller portion of meat for taste. If you’re wary about buying healthy foods that are just going to slowly rot in your crisper drawer, try frozen and canned alternatives. It’s a myth that canned or frozen fruits and veggies are less nutritious than their fresh counterparts.

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