A budget-friendly weekly shopping list for a family of four

Kitchen spending is one of the largest items in a family’s monthly budget. Research shows that in unplanned shopping trips a significant share of the products that end up in the basket are either not needed or spoil before they are used. The good news is that with a little planning you can save up to 20 per cent of your kitchen budget.

Step 1: Write the menu first

Before you go shopping, decide on the week’s main meals. Using the same ingredient in more than one dish is the most effective way to prevent waste. A sample weekly dinner menu:

• Monday: Red lentil soup, bulgur pilaf, cacık
• Tuesday: Oven-baked chicken drumsticks and potatoes, seasonal salad
• Wednesday: Leeks braised in olive oil, yoghurt, bread
• Thursday: Pasta with minced meat, shepherd’s salad
• Friday: Haricot bean stew, rice pilaf, pickles
• Saturday: Menemen and a breakfast spread (a light evening table)
• Sunday: Oven-baked vegetable stew, ayran

Step 2: Write the list by aisle

A list that follows the store aisle by aisle saves time and reduces impulse purchases.

Fruit & vegetables: 2 kg tomatoes, 1 kg cucumbers, 2 kg potatoes, 1 kg onions, 1 kg leeks, 1 kg carrots, 1 bunch of parsley, 2 kg seasonal fruit

Meat & poultry: 1.5 kg chicken drumsticks, 500 g minced beef

Dairy & breakfast: 2 L milk, 2 kg yoghurt, 500 g white cheese, 30 eggs, 250 g olives

Staples: 1 kg red lentils, 1 kg haricot beans, 1 kg bulgur, 1 kg rice, 2 packs of pasta, 1 jar of tomato paste, 2 L sunflower oil

Bakery: Daily bread (only as much as you need, 2–3 times a week)

Step 3: Check the unit price

The price per kilogram or litre shown on shelf labels is the most accurate way to compare different pack sizes. A larger pack is not always cheaper. Private label products offer similar quality and are usually 15–25 per cent cheaper.

Step 4: Follow weekly deals and campaigns

Our weekly deals brochure and multi-buy offers such as “buy 3, pay for 2” are a good opportunity to stock up on long-life products. However, only stock up on products you will actually use; if a fresh product offer exceeds your needs, plan to freeze the extra.

Step 5: Use up leftovers

• Turn stale bread into breadcrumbs or use it for tirit.
• Make soup with vegetables that are starting to soften.
• Use leftover cooked rice in a stuffing for dolma the next day.
• Use overripe bananas in cake or smoothies.

Small habits, big difference

Creating an “eat this first” shelf in the fridge, moving products with an approaching use-by date to the front and checking your cupboards once a week all reduce waste considerably. Planned shopping is good for your budget and for the planet.

Bonus: Batch cooking day

Set aside an hour or two on Sunday to prepare the basics for the week: boiling and portioning pulses, chopping vegetables and making two sauces makes weekday evenings much easier.