10 Ways to Lower Your Grocery Bill as Prices Increase

Inflation is hitting hard, and nowhere is it more obvious than at the grocery store. Prices on staples like eggs, beef, and milk have jumped significantly, making it harder to stick to a budget. A 12% increase may not sound extreme at first, but if you usually spend €500 a month on groceries, that’s an extra €60—money that could go toward bills, savings, or a well-deserved night out.

The good news? You don’t have to compromise on healthy eating to cut costs. A few smart adjustments can help you spend less while still putting balanced meals on the table.

Plan with Purpose

Impulse shopping is the enemy of a well-planned budget. Walking into a store without a plan means you’re more likely to grab whatever looks good in the moment, only to end up with a cart full of mismatched ingredients and wasted food by the end of the week.

Instead, take a few minutes to sketch out meals for the next several days. It doesn’t have to be rigid—just a rough idea of what you’ll cook for dinner and a few easy options for breakfast and lunch. Before heading out, check what’s already in your kitchen. You might find a forgotten bag of rice or a half-full container of oats that can be worked into meals, saving you from buying more than you need.

Be Flexible with Ingredients

Fruits and vegetables are essential, but they can also be pricey—especially if you’re reaching for out-of-season produce. Frozen, canned, and dried options often deliver the same nutrients at a fraction of the cost.

Sometimes, small swaps make a big difference. If fresh berries are expensive, grab a frozen mix for your smoothies. Swap shallots for onions in a recipe, or trade that bagged salad mix for a head of cabbage. The goal is to eat well without being locked into a specific shopping list that forces you into higher-priced choices.

The Power of a Good Deal

Grocery sales aren’t just for extreme couponers. Even if you don’t have time to hunt for discounts, a quick glance at weekly promotions can guide your meal planning.

Instead of picking recipes first and shopping second, try reversing the process: check what’s discounted and build meals around those deals. Many stores also offer digital coupons that you can apply with a tap—no scissors required.

And when you do find a good sale? Stocking up on non-perishables or freezer-friendly proteins can help you stretch your budget over time.

Rethink Your Protein Sources

Meat, poultry, and seafood tend to be the most expensive items on the grocery list. While you don’t have to go fully plant-based, working in a few meatless meals can ease the strain on your wallet.

If you prefer to keep meat in your meals, consider less expensive cuts. Chicken thighs often cost less than breasts but are just as versatile. Ground meats, pork shoulder, and tougher cuts of beef (which tenderize beautifully in a slow cooker) can also be more budget-friendly.

Stretching meat across meals is another option—mix ground beef with lentils in tacos, bulk up a stir-fry with extra veggies, or add beans to soups for an extra protein boost without extra cost.

Know When to Ignore Expiration Dates

We’ve all tossed something out just because it reached its “best by” date. But unless it’s infant formula, those dates aren’t about food safety—they’re about peak freshness. Yogurt, milk, eggs, and dry goods often last well beyond the printed date.

Instead of automatically throwing something away, rely on your senses. If it looks, smells, and tastes fine, it’s probably still good. The less food wasted, the more money saved.

Shop Your Own Kitchen

Sometimes, the best way to save money is to skip a grocery run altogether. Before restocking, take inventory of what’s already in your pantry and freezer. That random box of pasta? The frozen broccoli that’s been sitting there for months? Chances are, you have the building blocks for a meal without even realizing it.

Cooking with what you have not only saves money but also helps clear out food before it goes bad. And if you’re missing a key ingredient, don’t be afraid to get creative—recipes are flexible, and there’s almost always a substitute.