Fruits and Vegetables on a Budget

Eating a large proportion of fruits and vegetables is the basis of a healthy diet. Discover practical stuff to enjoy fruits and vegetables without costing too much.
Two main principles to remember: buy well and use well!

1. Choose seasonal products. For example, opt for berries in summer and citrus in winter.
2. Check out deals in flyers and in-store.
3. Take advantage of some products that are always economical: potatoes, carrots, turnip, cabbage, bananas, apples, etc.
4. When prices are high, turn to frozen and canned fruits and vegetables, which are often inexpensive foods.
5. Avoid buying your fruit and vegetables at the convenience store or in the vending machines, as they cost a lot more than at the supermarket.
6. Place your fruit and vegetables in sight so you do not forget to eat them!

Remember also the following: it is not so much what one buys which is expensive, but what we throw away!
A) Buy your fruit at different stages of maturity to avoid losses.
B) Keep foods at the right temperature, check them regularly and use them before losing them.
C) Use fresh produce at the beginning of the week and keep canned or frozen products for the weekend.
D) Recover! Use spoiled fruit in fruit salads, muffins or breads (for example, bananas) and faded vegetables in soups, soups and purées.

Other strategies for economic plates
1. Cook more at home and limit the prepared products: win for the wallet and health!
2. Plan your meals considering the bargains and foods you already have at home.
3. Develop a grocery list to buy only what you need and avoid shopping when you are hungry.
4. Limit portions of meat and poultry and bake regularly on legumes, tofu and eggs: proteins at a good price.
5. Purchase large sizes and divide into small portions yourself: more economical and eco-friendly!
6. Cook larger quantities to get sandwiches, salads and lunch dishes, or have frozen convenience stores.