By Isabelle Huot
Despite food inflation slowing down, food affordability remains a major concern for Canadians. According to Halifax’s University of Dalhousie, in spring 2024, more than one in five Canadians (23 per cent) reported their households as being very (8 per cent) or somewhat (15 per cent) likely to obtain food or meals from community organizations over the next months, up from the proportion reported two years earlier (20 per cent). Here are some tips.
1. Make a plan.
Being organized when it comes to meal planning means:
• doing a regular inventory of your pantry, fridge, and freezer to avoid buying ingredients you already have;
• planning weekly menus based on fresh foods that need to be eaten without delay;
• checking grocery-store flyers to spot good deals. Is meat on sale? Buy extra and freeze it.
2. Incorporate vegetable protein.
The cost of meat has gone up significantly. You can save a lot of money by replacing meat with vegetable protein from time to time. Legumes (especially dried), textured vegetable protein (TVP), and tofu are not only good for your health but also economical. For example, for a meal with 20 grams of protein, it will cost $1.98 for 100 grams of extra-lean ground beef but only $0.42 for an equivalent amount of TVP bought in bulk.
3. Opt for non-processed foods.
A whole chicken works out to $0.77 for 100 grams of meat, while the same quantity of skinless, boneless chicken breasts costs around $2.20. A marinated pork tenderloin costs 30 per cent more than an unflavoured version. It pays to make your own soups, muffins, and even broth. Take the time to prepare your own fruits and vegetables, too: a pineapple that’s been cut up costs 50 per cent more than a whole pineapple.
4. Choose larger sizes.
The cost of individual portions is always higher. A serving of oatmeal from a one-kilogram bag will be 60 per cent less expensive than an individual packet. The same is true for yogourt or cheese.
