Eating Economically at the Co-op:
Beating the Receipt

by Ruth Ann Smalley

Suffering from check-out line remorse? Restaurant bill regrets? As winter wears on, do you find it harder to hold to your purchasing ideals? Catch yourself spending more to cheer yourself up with self-care products, cut flowers, fruit from the other side of the planet, or take-out meals? Have you become part of that USDA statistic that says Americans are spending nearly half their meal money on food consumed outside the home?

Obviously, a first step in taking back control is to shop at the Co-op instead of eating out. Almost anything here costs less than at a restaurant—my excuse for indulging in the occasional, pricey gourmet item. But Scoop readers have also offered us the following tips for greater savings.

The biggest savings, of course, come from working for your member discount. Three hours a month equals 10% off. Three hours a week, though, will transform your check-out line experience as you instantly vaporize 26% from your bill every time you shop. As one reader remarks: “I love looking at the cash register receipt and seeing if I saved more than I spent. Every now and then I do.” This shopper shows how paying —or more accurately, not paying—for your food becomes an occasion for celebration: “The cash register tape is one of the Co-op’s best tools. To beat your moneyspent total with your savings, figure this: Juice usually $2.50. On sale for $2.00, and a 50-cent coupon = $1.50. Then your 26% discount. Makes it $1.15 and saved $1.35.” Inspiring, isn’t it?

This example brings up the next savings advice: Use coupons and track sales. Helpful cashiers often point out coupons, but you’ll save time by grabbing a coupon book at the store entrance. Honest Weight’s monthly sales can save you up to a dollar or more on some items. Seasoned Co-op shoppers get savvy about how often certain products rotate onto the sale shelf and plan accordingly, buying enough non-perishables such as toothpaste, shampoo and butter to last them until the next sale. For example, one shopper notes that canned tomatoes go on sale fairly often, so she only buys enough to cover her needs for a month plus 2–3 additional meals.

Your storage space and your eating habits may also determine how much to stock up. For some, a big supply of snack foods simply means your family consumes an even larger quantity in the same amount of time! However, deeply discounted items such as olive oil or apple sauce are well worth buying in quantity. Even if it means having to stash a couple of 12-packs of toilet paper behind your clothes hamper.

Taking advantage of monthly sales also allows you to build up a diverse pantry. You can gradually acquire a nice reserve of grains, beans, nuts and other foods with shelf-life, expanding your menu planning possibilities.

The least-known saving strategy at the Co-op could be called “creative gleaning.” Gleaning originally referred to the practice of gathering up any loose grain left in the field after the reapers finished the harvest. Several areas of the store offer possibilities. Check at the Deli for free bread slices and crusts left over from sandwich making and useful for croutons, bread pudding and meatloaf. Peruse the bread shelf in the early mornings, where you may find half-price offerings.

Need a cheese for quick consumption? Watch for markdowns on selections that have reached their expiration date. And, finally, scout the Produce department room for items on the Red Rack, discounted to 33 cents a pound. This “mature” or “shopworn” produce can easily be rescued from becoming compost. Just ask a Produce staff member for help. Red Rack shoppers say they find good stir-fry ingredients, and pick up produce they might not ordinarily choose due to expense, such as red peppers, or distance traveled (“Let’s save it, now that it’s come all this way). Best yet, Tuesdays through Saturdays after 7:00 pm, Red Rack produce is free.

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