Cost per meal
Divide the receipt by the number of meals it produces. Most home cooks discover their dinner costs less than four pounds a head — a useful number to know. The number falls further when you count the lunches the week also feeds.
A grocery list is a small, honest document. It tells you what the week actually costs, what you already own, and where the impulse buys keep finding you.
Divide the receipt by the number of meals it produces. Most home cooks discover their dinner costs less than four pounds a head — a useful number to know. The number falls further when you count the lunches the week also feeds.
Shop the pantry, the freezer, and the fridge in that order before writing the list. Most weeks already contain three meals you forgot about. The list is what is left after that audit.
In-season produce is cheaper, better, and more forgiving in the pan. Build the list around what is in season this week — not what looked good in last month's magazine. Your wallet is a reliable seasonal guide.
A second mid-week trip to the shop is where the budget quietly breaks. The basket on the way home from work is the costliest basket of the week. Plan for the second trip not to happen.
Track takeaway and restaurant spending in the same monthly tally as groceries. The total is the household food budget — splitting it into "groceries" and "eating out" hides the leak.
In the UK and US, most thoughtful home cooks land between £40 and £80 per adult per week, depending on city and season. Track yours for four weeks before you decide whether it is too high.
Usually slightly more expensive per item, but cheaper in impulse buys. For most households the math comes out neutral. Pick the channel you actually keep.
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