¢ Organize. Arrange your refrigerator and pantry so that purchase and expiration dates are easy to see. You’ll have a better idea of what you’re running out of, and you’ll waste less.

¢ Plan. Make lists and stick with them. Avoid using coupons on items you wouldn’t buy otherwise. Go to the store less frequently; you’ll also save on gas.

¢ Freeze. For bread products, leave out only as much as you’ll use within a day or two and freeze the rest. Buy in large size or in bulk whenever possible, but be sure to check the price per ounce; bigger does not always mean cheaper.

¢ Stretch. Make a 5-ounce hamburger instead of a 6-ounce hamburger. When you’ve used part of a bottle of salad dressing, add a little vinegar – the dressing will go further and have fewer calories and less fat per serving.

¢ Buy generic. House brands are cheaper and the quality is often just as good. Keep a list of house-branded items that you’ve tried and liked.

¢ Buy high . . . and low. Good shelf placement costs companies extra and adds cost to the product. Items on the upper and lower shelves are frequently a better value.

¢ Buy less junk. Limiting chips, doughnuts and soft drinks will leave more money for healthier fruits, vegetables and whole grains.

¢ Buy local. Patronize farm stands and farmers markets. You’ll often find good prices, you’re keeping money in your local economy, and recently harvested produce often has more nutrients.

¢ And, of course, remember what Mom taught you: Don’t go shopping when you’re hungry.