Our Catering Team at Canterbury Christ Church University are always looking at ways to support students and staff to save money during the cost of living crisis. Whether that's through the roll-out of Heat and Eat Stations in our outlets - giving you the chance to heat your meals brought from home, our Helping Hand Menu – a great value menu consisting of healthy and nutritious meals for £3.00 or less, or through our partnership with the Students' Union to create a warm space for students and staff in Café 41 - giving the University community a space to go and relax and enjoy a warm drink or soup completely free! We are always thinking on how we can make your money go further.

Making your food go further

We have got together with the Head of Catering, Rob Eyles, and Head Chef Stuart to discuss how we can separate fact from fiction when it comes to your food and how you prepare it.

Head Chef Stuart's advice to consider before you go food shopping:

• Look out for vouchers and coupons online, in magazines and in newspapers.
• Use supermarket cashback apps.
• Shop at supermarkets that offer student discount such as the Co-op.
• Take advantage of new customer discounts on home delivery.
• Check out apps such as Too Good To Go and OLIO – great for those shopping on a budget or even looking for free food in the local area.
• Write a shopping list before going to the supermarket and try not to deviate. from it – don’t be tempted by impulse buys and eye-catching promotions.
• Do a check of existing stock you have before doing your shopping.
• Consider weekly menus that use similar ingredients so you can use across multiple dishes and minimise waste.
• Look out for Wonky Veg in major supermarkets. The produce is fresh, and edible it just might not look as aesthetically pleasing as the full price produce.
• When shopping at open markets don’t be afraid to ask if they have food that they might not sell as it is on the turn. We call this seconds - bananas, mushrooms, tomatoes are classic examples.
• Shop close to closing time in supermarkets as this is when the have more reduced to clear offers.
• Make sure you store, and stock rotate your food correctly – first in first out (FIFO).
• Never try shopping when you are hungry as you usually buy more than you need.
• Buy frozen fish and veg rather than fresh – same nutrients and flavour but different in price.
• Use loyalty cards.
• Use leftover meat and vegetables the next day in stir fries and curries giving you a whole new flavour to your leftover produce.
• Never buy shopping bags.
• Don’t buy prepared veg- do it yourself! Anything that saves you time, costs you money.

Stuart is also a big advocate of shopping around by looking at deals online and comparing. Using even just a few of these ideas can make significant improvements in your weekly outgoings and your bank balance.

Looking for inspiration on what to cook? Why not try some of Head Chef Stuart's recipes - including ideas on how to make multiple dishes from the same base with Spaghetti Bolognaise followed by Lasagne. 

Rob is a big believer in minimising waste to make your food last you longer. From storing food at the right temperature, and in the right conditions, to knowing the difference between sell by and use by dates can make a significant impact on how long your food lasts you.

Rob's top tips on all things food:

• Make more than you need and freezer the rest down into containers to have another day – meal prep is a great way to make decent savings!
• Look online which supermarket have discounts on the food you like before you go to the store.
• Consider buying cheaper meats like chicken highs instead of breasts, frozen beef instead of fresh.
• Buy pasta and rice in larger bags - although it’s a larger outlay in the short term, in the long run it will works out cheaper per 100 grams and has a very long shelf life.
• Don’t always buy multi deals - if you need one, just buy one! Supermarkets are experts at getting you to spend more.
• Swap brands for supermarket own brand items making massive savings on tinned products like tomatoes, beans and vegetables.
• Don’t forget the beans! They can be stored for months and are great for bulking out dishes and a great source of plant-based protein.
• Get your carbs in - you’ll never go hungry with pasta or rice grain like cous cous.
• Freeze your bread and take out what you need each time to make it last you longer.
• Buy your cheese in a block and never buy grated. Plus, another top tip is buy stronger flavoured cheese as you will use less in dishes than mild alternatives.
• Why not add leftovers to your lunch and instant meals - for example add leftover chicken and vegetables from a stir fry to Super noodles, Pot Noodles or Mug Shot products to fill them out.
• Master the art of making an omelette! By adding some additional cooked potatoes, frozen peas, and a little cheese it turns this into a frittata that fuels you for the day!
• Boil a full kettle and pour the rest into a flask to use later.

So, there are some great opportunities to save money in the supermarket and make your food last longer. With just a few conscious choices individuals are able to make small decisions that in the longer term will reduce their shopping bills and reduce their carbon footprint on the planet.