14. FOCUS ON UNIT PRICING Compare price-per-pound or price-per-ounce to ensure you’re getting the most bang for your buck. Produce and meat are typically sold per unit or pound. You can

dodge “shrinkflation” — which is when brands put less product in the package instead of increasing prices — by comparing other staples in the store, as Mentzer says most shelf price tags

include unit price. Buying in bulk at membership clubs like Costco, BJ’s Wholesale or Sam’s Club can yield big per-unit savings; just make sure you stick to your shopping list and use what

you buy before it spoils. Otherwise, you’re just wasting money. 15. CHOOSE THE RIGHT STORE FOR YOUR BUDGET Not all grocery stores are created equal. Some, like Wegman’s, Fresh Market or

seniors.” And  don’t overlook dollar stores, which can offer great deals on groceries. 16. CHECK OUT SNAP  If your grocery budget is especially tight, you may be eligible for Supplemental

Nutrition Assistance Program (SNAP) benefits. Formerly known as food stamps, SNAP provides you with a credit- or debit-like card to pay for food. You can even use SNAP benefits to shop

online for groceries. The AARP Foundation has a video with step-by-step instructions for applying for SNAP benefits. To be eligible for SNAP, your monthly income must be less than 130

percent of the poverty line in the U.S. 17. LOOK INTO THE COMMODITY SUPPLEMENTAL FOOD PROGRAM The Senior Food Box Program, also called the Commodity Supplemental Food Program, is another

federally funded assistance program for adults 60-plus who have incomes at or below 130 percent of the poverty level. With this program, you get a free box of food filled with a set

selection of items.   Getty Images AT THE STORE 18. AVOID THE CROWDS The grocery store closest to home is often the default store for most shoppers, though some drive or take public

transport a little farther to get cheaper groceries or specialty items. As for the best time to shop, a survey published by Dole in April 2024 found that 8 a.m. to 9 a.m. is the best time

for avoiding crowds, while the most popular time is 10 a.m. to noon. Stores also get busier between 5-7 p.m., Mentzer says, when people are grabbing last-minute dinner items after work.

“Tuesday through Thursday is the best time to shop if you’re looking for a quieter place with less traffic,” he says. Avoid shopping on weekends, which Mentzer says are usually the busiest

times, if you can. 19. SHOP SENIOR SHOPPING DAYS Many supermarkets across the country offer people over a specific age a percentage off their bill. Grocery stores typically offer one day a

week, known as “senior discount day,” to extend deals to their older shoppers. For instance, Brookshire’s Food & Pharmacy offers a 5 percent discount every Tuesday and Thursday when

customers use their Brookshire’s Thank You Card. For Fred Meyer, shoppers 55 and older get 10 percent off select items on the first Tuesday of every month.  20. STICK TO THE PERIMETER Every

store is different, but many are laid out similarly, with fresh items on the perimeter and everything else (canned goods, cereals, nonperishable staples) in the center. “Usually you walk in

and see produce, which is intentional, because we want the store to look fresh,” Mentzer explains. “The center of the store is grocery, and the perimeter is normally meat, seafood and

prepared food.” Dairy, he adds, is typically in the back of the store — most shoppers need milk and eggs, so they’re likely to buy more if they have to walk through the entire store. 21.

DON’T LET EYE LEVEL FOOL YOU Scan the entire shelf before you decide what to put in your cart. Items the store wants you to spend on, such as gourmet products, usually appear at eye level

on shelves, says Mentzer. Better deals can be found on upper and lower shelves, where you’ll find generic, store or regional brands.  22. SANITIZE HANDLES Brittany Saunier, executive

director of the Partnership for Food Safety Education, recommends using the store’s cart wipes or bringing your own antibacterial wipes to sanitize your cart or basket handles. Some studies

have shown there can be cross-contamination from raw meat and poultry juices on the handles, she says. 23. NAVIGATE SAFELY   Bring your walker or cane if you need it to safely move through

the store. Most stores offer mobilized shopping carts or special wheelchairs. If you need help, ask, especially in reaching items on high shelves or heavy/bulky items like cat litter,

beverages, detergent, charcoal and bagged ice. If you’re shopping at an unfamiliar location, many dedicated grocery store apps — including Walmart and Target — have wayfinding built in that

will guide you to what you’re looking for. 24. BUY GENERIC Generic or store brands sometimes offer the same quality as national brands, but at a much lower price. “They often match up

against the national brand, and with some, you can’t even tell a difference except for the packaging,” Mentzer says. Many of these brands are produced at the same facilities as brand-name

products. You can often find generics on the bottom shelves or even on end caps — at the end of an aisle. 25. BE STRATEGIC WITH PRODUCE In-season produce is generally cheaper because it’s

more abundantly available, says Woods. Organic fruits and vegetables are usually more expensive. You don’t need to buy everything organic, however. Refer to the Environmental Working Group’s

“Dirty Dozen” list of produce that’s most commonly contaminated with pesticides. (Strawberries, apples, greens, peppers and green beans are among the items on the list.) Save by skipping

organic for produce with thick skin, such as squash, melons or avocados. It’s often cheaper to buy produce in bags — say, a bag of apples versus individual ones — but Mentzer says bagged

apples are usually smaller and may have blemishes because you’re not hand-picking your own fruit. Tip: If you’re OK with slightly blemished produce, such as a bruised tomato or an overly

soft avocado, Hamrick says you can ask the cashier for a price cut. 26. DON’T DISMISS FROZEN OPTIONS Even if you plan to use your food right away, don’t skip the frozen aisle. Frozen fruit

and vegetables are just as nutritious as fresh alternatives — and often cheaper. Plus, you can get out-of-season items without worrying about quality. “Fresh produce can decay and lose

nutritional value, but that doesn’t happen with frozen,” says Woods. Skip produce with potentially unhealthy added ingredients, such as butter or salt. A bonus: Because fresh fruits and

vegetables tend to spoil quickly, buying them frozen means you’ll have them on hand longer. That benefits both your wallet and the planet, says Sophie Egan, author of _How to Be a

Conscious Eater_ and a former director of health and sustainability leadership at The Culinary Institute of America. Woods also recommends frozen fish. It’ll be cheaper than the fish at the

counter — and may taste better, too. “It’s flash-frozen at peak freshness, so unless you’re at a restaurant, it’s likely the freshest fish you’ll get,” she says. 27. PREVENT

CROSS-CONTAMINATION Be careful handling meat in the store. Double-bag fresh meat to avoid exposure to bacteria. “To minimize hand contact, get the plastic bag, place your hand in the bottom

and grab the package around it,” suggests Saunier. Sanitize your hands after bagging, and don’t put fresh produce beneath or on top of meat in your cart to prevent the spread of potentially

harmful germs.   28. DECIPHER SAFETY LABELS Probably the most confusing aspect of modern grocery shopping is the labeling on food products, especially their freshness dates. “Best by” dates

typically indicate flavor or quality. “It means if you want to have a tasty product, use it by that date,” says Saunier. “Sell by” dates are for inventory management, so the store knows how

long to display an item. “Use by” dates are the last date recommended for using the product for peak quality. “Freeze by” indicates when something should be frozen to maintain peak quality.

According to the USDA, none of these dates are for safety purposes, but following certain guidelines — like properly storing food, knowing how long to keep it, and looking for signs of

spoilage — is a good safety measure.  Time spent in the fridge can encourage bacteria to spread and increase the risk of food poisoning. In general, use leftovers within three to five days

of cooking them, and follow the same time frame for cooking fresh meat and fish. This will help you avoid food waste. Finally, toss anything where you see or smell signs of spoilage. 29.

UNDERSTAND NUTRITION LABELS Nutrition labels can be equally confusing. However, in 2016, the USDA rolled out new nutrition labeling meant to clarify. Serving sizes better reflect how people

actually eat, and vitamin D and potassium — both important to older adults for bone health — are now required to be listed on nutrition labels. (Vitamins A and C are no longer required to

be listed because most people get enough of each in their diet, but may be included anyway.) Also, scan nutrition labels for unwanted ingredients, such as anything you’re allergic to or

that your doctor has told you to avoid. One example is artificially made trans fats, which can raise your bad (LDL) cholesterol levels and lower your good (HDL) levels. A product can say

“zero trans fats” because brands are only required to disclose more than 0.5 grams per serving. “The word ‘hydrogenated’ in the ingredients list indicates the product contains trans fats,”

says Woods.