Shopping is very much easier if you have worked out your menu in advance, and know exactly what to buy.
Keep a pad or slate near the kitchen cupboard or refrigerator and make a note when supplies are running low. This list should help you to reduce the number of shopping trips to the minimum. It should not be necessary to buy non-perishable foods more than once a week.
Do not buy more food at a time than can be used up while it is in first class condition.
Avoid shopping during hours when stores may be the most crowded.
Examine all purchases before storing away and if not in good condition return them to the shop at once.
If possible, go to an Asian marketplace for Chinese vegetables. They will be less expensive, and the produce may be fresher.
Make a shopping list and stick to it unless there is a great bargain on some fabulous seasonal fruit or other short lived items.
Organized coupons by type of item, by alphabetical order of manufacturer, or by expiration date.