A mix of pre-planned list if we ran out of something or we want to cook something specific and in-shop decisions seeing what’s on promotion that week or what’s close to the expiration date and discounted a bit more.

We try to have like 3 servings of meat per week, and a constant stock of tomatoes, onions, garlic and lettuce and two other veggies (depending on what’s cheap that week: pepper, broccoli, zucchini, eggplant, potatoes).

For dinner we usually try to stock: Bread, 3 types of sliced cheese (a cheap “mix”, a cheddar and something fancy like a Camembert or Gorgonzola), and 3 types of cold cuts (prosciutto, krustenbraten, salami, chorizo, Mett, etc).

We keep a big stock of UHT Milk, pasta and rice, and restock when there’s a promo or we run below 2 weeks of supply. Some lazy food like frozen Pizzas or ramen always needs to be available.

We buy eggs every two weeks from a local farmer.

Usually one big trip a week with short visits on a need-to basis if run out of something mid week.