{"id":15,"date":"2014-11-18T02:30:14","date_gmt":"2014-11-18T02:30:14","guid":{"rendered":"http:\/\/ivaluefood.com\/resources\/?post_type=meal-plan-shop&p=15"},"modified":"2016-08-22T15:44:36","modified_gmt":"2016-08-22T15:44:36","slug":"meal-planning-guide","status":"publish","type":"meal-plan-shop","link":"https:\/\/ivaluefood.com\/resources\/meal-plan-shop\/meal-planning-guide\/","title":{"rendered":"6-Step Meal Planning Guide"},"content":{"rendered":"
Adapted from the EPA\u2019s Food: Too Good To Waste Toolkit<\/a><\/h6>\n

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One of the most effective ways to prevent food waste at home is to plan meals ahead of time. That way you\u2019re able to buy only what you need rather than buying \u201cwhat looks good\u201d at the store and figuring out how to use (or lose) it later.<\/p>\n

If you\u2019re the planning type, you may already do this. For the rest of us, planning ahead doesn\u2019t have to be difficult. A pen, paper and a few minutes are all you really need. Here are some tips, plus a simple meal planner<\/a> you can download and print to help you get started.<\/p>\n

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1. Plan ahead, but not too far ahead.<\/strong><\/h2>\n

Typical menu-planning advice is to plan for a week of meals and shop accordingly, but that doesn\u2019t work for everyone. Here\u2019s another way to think about it: Make a plan based on the meals you will eat at home between now and your next shopping trip. Even if you shop daily, the important part is to have a plan in place before<\/em> you walk into the grocery store.<\/p>\n

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2. Shop your fridge and cupboards first.<\/strong><\/h2>\n

When planning meals, make a list at what you already have in the fridge, freezer or cupboard that needs to be used up. Is there ground beef hiding in your freezer or a salad\u2019s worth of lettuce that will soon go limp? Incorporate these into your plan and fill in the rest.<\/p>\n

One way to keep track of what’s already on hand is to keep a kitchen inventory by\u00a0making a list of what’s in\u00a0your refrigerator, pantry and freezer. Keep the lists handy and up-to-date,\u00a0and you\u2019ll be less likely to lose track of items on high shelves or deep in the freezer. Use our kitchen inventory templates<\/a> or just a pen and paper. <\/p>\n

Take the Challenge:<\/span> Learn easy ways to waste less food and save money.<\/a><\/div>\n

3. Plan your menu around your weekly activities.<\/strong><\/h2>\n

If you have a busy week ahead, are you really going to be able to roast a chicken on Wednesday night? Be realistic about what you can accomplish. Plan quick, easy meals for busy nights, and save the creative menus for nights when you\u2019ll have the time and energy to tackle them.<\/p>\n

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4. Plan a leftovers night.<\/strong><\/h2>\n

Are you likely to have leftovers from any of your meals? Plan an \u201ceat the leftovers\u201d or \u201csmorgasbord\u201d night each week. (Or, store leftovers in lunch-sized portions so they are ready to go the following morning.)<\/p>\n

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5. Use your menu plan to make a shopping list.<\/strong><\/h2>\n

Include quantities on your shopping list to avoid overbuying. For fresh items, note how many meals you\u2019ll make with each. For example: salad greens \u2014 enough for two lunches. And \u2014 most important \u2014 remember to take your list to the grocery store!<\/p>\n