EXAMPLE PAGE - GUIDE - BTU - Flipbook - Página 53
Maximizing
Food
Dollars
When shopping for breakfast foods to feed the whole school, it’s easy for the grocery
bills to quickly add up. In order to help stretch food funding, developing a comprehensive
budget at the start of the school year is necessary. When thinking about ways to save
at the cash register, it's important to consider not only the dollar value, but also the
nutritional value of the food being purchased.
The following tips are meant to help volunteers shop more effectively and maximize
their food funding in order to ensure all students have access to the most important
meal of the day.
•
Before going to the grocery store, plan the menu and shop with a list;
•
Look out for sales in weekly 昀氀yers, plan what stores to shop at based on the best
prices and be flexible with the menu. If bananas were planned for the week but apples
are on sale, change the menu to substitute the sale item;
•
Order through a food distribution company, school cafeteria, or school milk program
when possible. Look for food distributors that offer free delivery;
•
Partner with other schools and organizations to combine food orders;
•
Buy in bulk or shop wholesale;
•
Choose store brands. Often the store name or no name version are of equal nutritional
value at a lower price;
•
Use coupons when possible;
•
Buy produce in season. Produce that is in season is fresher, tastier
and cheaper. Seasonal availability guides can be accessed though the
provincial or territorial Department of Agriculture;
•
Buy local. Link with a local farm or farmer’s market;
•
Establish a school or community garden to grow your own vegetables;
•
Serve canned or frozen products when the particular fruit or vegetable is not in
season. Choose low-sodium or salt-free vegetables, and fruit packed in water or 100%
fruit juice;
•
Mix higher 昀椀ber cereals, which tend to be more expensive, with those that are more
likely to go on sale;
•
Serve hot cereals more often. Serve plain oats, not the arti昀椀cially 昀氀avored and
sweetened packages, and add flavor for a low cost by incorporating raisins, cinnamon
and applesauce;
•
Only buy whole grain bread for the best nutritional value;
•
Connect with a local bakery to get discounts on day-old bread;
•
Serve alternatives to meat including eggs, hummus, or soy nut butter;
•
Stock up on items when they are on sale and freeze them. Milk can be frozen
for up to six weeks, yogurt can be frozen to make frozen yogurt pops or smoothies,
and cheese can also be frozen (we recommend grating it first);
•
Convenience foods are always more expensive; prepare the portions from whole food
whenever possible (e.g. chop fruit and veggies, slice or grate cheese, portion yogurt
in cups or bowls, portion cereal, etc.)
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