Q: With the cost of food increasing, I need some ideas on how to save money on food.

A: Create a food budget – prepare a budget by figuring out how much money you spend each month on food from all sources. Figure out how you can spend less money total each month by packing lunches, buying in bulk, buying sale items, cooking from scratch, wasting less and eating out less often.

¢ After calculating how much money you need each month for food, divide it by four. Get that amount in cash weekly and only spend that amount for food – whether you’re purchasing food at the grocery store or restaurant.

¢ Plan a weekly trip (or even less) to the store to save on gas and food costs.

¢ Make a meal plan before shopping. Prepare a weekly menu to fit your budget. Consider the food you already have to help clean out the pantry.

¢ Make a grocery list. Stick to this list! If you have options for stores, choose one that will give you the most for your money. Make a list that follows the general layout of the store. It will reduce the amount of time a shopper will spend retracing his or her steps and the temptation to pick up extra items along the way.

¢ Shop and compare grocery store ads and clip coupons. Know prices that you usually pay so you can judge if a store special is a good deal or not. Stock up on sale items. Ask for a raincheck to buy sale items that are sold out later at the same low price. Use coupons for items you will use. Combine sale prices with coupons for bigger savings.

¢ Buy store brands. These are often the same quality as name brands and can save you money. Packaging also will add to the cost; for example, breakfast cereal packaged in a waxed paper or cellophane bag often will be less expensive than similar products offered in a gimmicky box.

¢ Buy bulk and repackage at home into smaller packages. Measure out single servings of snacks and place them in reusable containers, rather than purchase more costly pre-packaged single servings or relying on vending machines.

¢ Eat before you shop. Grocery shopping on an empty stomach can lead you to buy more food, including items you don’t need.

¢ Beware of end caps. These items are not always bargains.

¢ Check shelf placement; it can be an indicator of price. Often, the most expensive items will be within easy reach, in the shoulder-to-knee range. Less expensive items often are placed on a higher shelf that can be more difficult to reach or on a lower shelf where such products may be overlooked.

¢ Shop by cost per unit. Look at the cost of the item per unit of measure for the best savings. They are often posted on the edge of the store shelf. Choose the lowest cost per serving. However, for a single or small family, buying a supersized package of a seldom-used item may not yield a savings, though. Also, compare forms of food such as frozen vs. fresh to save money.

¢ Look for reduced-price foods that will work for upcoming meals. Ground beef may, for example, be reduced in price, but will need to be cooked the same or next day or frozen for future meals.

¢ Buy less processed food. The least expensive items – seasonal fruits and vegetables, dairy products, grain products, and lean meats, poultry and fish – often are arranged around the outer edges, or perimeter, of the store. Make food from scratch and make large batches and freeze leftover portions for later use.

¢ Throw as little as possible away. Waste can be costly. Check use-by dates before buying to ensure fresh products and flavor and curb waste. Use perishable foods within two to three days, or freeze for future meals. Find creative ways to use leftovers and leftover ingredients. Use them in casseroles, soups, stir-fries or pasta dishes.

¢ Choose seasonal fresh fruits and vegetables. They are offered at a lower price when supplies are abundant; also, shop at a local farmers’ market for locally grown foods that are fresh and comparable in price – or less expensive.

¢ Choose frozen fruit juice concentrates. Re-constitute them as needed, rather than buying bottled versions that typically cost more.

¢ Marinate and/or slow-cook in moist heat. This is a great way to use less tender (and usually less costly) cuts of meat for a savings – and a flavorful meal.

¢ Choose foods that provide the most grams of protein per dollar, such as bagged dried beans, lentils and peas, dry milk powder, canned dry beans, canned tuna, frozen dry beans and peanut butter. These currently cost less than 10 cents for 6 to 8 grams of protein.

¢ Eat out less often. Plus, food prepared at home is generally healthier, because the consumer can choose the foods and decide how it is prepared.