Start from what you actually spend
Most grocery budgets fail because they start from a number that sounds good instead of a number based on reality. Add up your grocery spending for the last two or three months from your bank and card statements, divide by the number of months, and enter that as your current spend. A 10% cut is a realistic first goal; you can always tighten it later.
How to compare with national figures
The U.S. Department of Agriculture publishes monthly Food Plans: Cost of Food reports, with costs for a thrifty, low-cost, moderate-cost and liberal food plan by age and household size. They’re a useful sanity check for your per-person weekly figure.
Ways to hit your new target
- Plan meals around what is already in your fridge and pantry before you shop.
- Shop with a list and a set weekly amount; pay attention to unit prices on shelf tags.
- Try the store brand for staples like flour, rice, canned goods and spices.
- Cook a little extra for planned leftovers instead of buying lunch.