The U.S. Department of Agriculture (USDA) reports that food prices are 2.9% higher than a year ago, while restaurant prices have climbed 3.9%. For many families, those increases translate into smaller carts and bigger bills. "Every item is at least five or six dollars," one shopper noted after a recent trip to the store, echoing a sentiment shared by millions.

An Associated Press poll found that 86% of Americans feel stressed by grocery costs, a trend fueled by persistent inflation, higher transport costs, and ongoing supply chain adjustments. Food inflation has cooled from 2022 peaks, but the latest data show a stubborn plateau rather than a reversal.

Experts advise consumers to focus on smart shopping and food waste reduction. "Check what you already have in your cupboard, refrigerator, or freezer before heading to the store," recommends Julie Garden-Robinson, food and nutrition specialist at North Dakota State University Extension. "You might already have the makings of a full meal."

Garden-Robinson encourages consumers to adopt FIFO (First In, First Out) storage practices-using the oldest items first-and to label ingredients by purchase date. She reminds shoppers that "best if used by" dates indicate quality, not safety, with exceptions such as baby formula, which should always be used by its package date.

According to NDSU Extension resources, planned meal prep and bulk buying-when done wisely-can help offset high prices. Buying larger cuts of meat and freezing them in recipe-sized portions, or relying more on beans, rice, and other plant-based proteins, can significantly lower weekly grocery costs.

"Beans and rice are not just economical-they're high in protein and fiber," Garden-Robinson said. "They can stretch animal protein in tacos, casseroles, soups, and stews without sacrificing nutrition."

Her recipe for Baja Bean Tacos combines kidney and pinto beans with spices and cheese to create a hearty, cost-effective meal that delivers 19 grams of protein per serving. It's an example of how simple ingredients and smart preparation can reduce costs without reducing quality.

While consumers can't control the broader economic forces behind rising food prices, Garden-Robinson emphasizes that planning, organization, and resourcefulness are key to maintaining balanced, affordable diets. "We may not be able to lower prices," she said, "but we can make the dollars we spend go further."