Create a shopping list

Are you going for a grocery or market run? Make the best out of your trip by having a list of what to buy. Know how to select food that is nutritious, preferably in season and locally grown, and will last long (non-perishable) even without a fridge. 

Examples: local vegetables (squash, eggplant, green papaya, upo, etc.), root crops (cassava, sweet potato, etc), legumes (such as bataw, peanuts, monggo beans, string beans) and other locally grown nutritious veggies, those with a short shelf life and would need to be consumed within a few days: alugbati, sigarilyas, malunggay, kangkong, camote tops, etc.

Check the storage

Check your food inventory first! Keep food safe by doing the “First In, First Out” (FIFO) method. The food that has been stored the longest (first in) should be the next food to be consumed (first out). Also, consume first food items with shorter shelf life and check expiration dates. Cook and eat what you already have at home before buying more. 

Plan your meals

Create a cycle menu or plan what you’re going to eat for each week to determine the quantity and types of food to purchase. This will lessen your trips, and will save time and money. For the menus, give preference to simple dishes that can be made using a variety of locally sourced nutritious food such as corn, peanuts, or banana and other fruits and seafood available. Food items that are in season are plenty and affordable, so it's a good idea to include these in your market list. Also, try exploring simple home food preservation techniques such as pickling (ie. atchara, pickled kamias), salting (ie. tinapa, daing) or freezing, to extend shelf life.

2. Grow Your Food