Factors to Consider when Making a Market List

• Plan the meals for the whole week. The plan should include the menu for breakfast, lunch, dinner and snacks.

• Identify the ingredients needed for each dish on the menu. Be as specific as possible. For example, don’t just list fish if a menu calls for fish fillet; or just vegetables when squash and eggplants are needed.

• Estimate how much of each ingredient is needed for each recipe. Determine how much of each ingredient should be bought based on what is needed and how long they can stay fresh. Meats, poultry, and fish can be stored in the freezer for the following week, but green leafy vegetables wilt easily even when refrigerated.

• Organize the list according to layout of the market. For example, if the vegetable stalls are just at the entrance leading to the meat and fish sections, list the vegetables first, followed by the meat and fish requirements. This will facilitate movement inside the market.