Tools
Calculate on solid ground.
Five calculators to plan your shopping, set a budget and know what each recipe costs. You enter the prices: they change by country and store, which is why we don’t make them up.
1 · How much do I buy?
Total amount by people and meals, using official reference portion weights. You can change the grams.
2 · Weekly budget
How much you can spend per serving and per person, and how much you’ve spent by category.
What you’ve spent so far
3 · Costing: the cost of a recipe
The professional-kitchen tool: add up the cost of each ingredient, including trim loss (what’s lost when cleaning), and divide by servings. Use the same unit (g, ml or pieces) in “package” and “used”.
| Ingredient | Price paid | Package amount | Amount used | Trim loss % | Cost |
|---|
Trim loss: the percentage that never reaches the plate (skin, bones, spines, outer leaves). If you weigh before and after cleaning, you can calculate it yourself: (starting weight − clean weight) ÷ starting weight. It is saved in this browser.
4 · What does throwing away food cost?
Estimate what share of what you buy ends up in the trash and how much money that is.
Reference: according to the UN (2024 report), about 1.05 billion tonnes of food were wasted worldwide in 2022 and 60% of it happened in households.
5 · Cooking at home or eating out
Compare the cost of your serving with what you’d pay eating out.
A month is calculated as 4.33 weeks. It doesn’t include gas, electricity, equipment or time.
How it’s calculated and sources
- Portion weights: SENC portion table (2004), published by the Spanish Ministry of Health: rice and pasta 60–80 g, legumes 60–80 g, lean meat and poultry 100–125 g, fish 125–150 g, vegetables 150–200 g, potatoes 150–200 g, fruit 120–200 g; all “raw and net”. Spanish Ministry of Health (PDF, in Spanish).
- Vegetables and fruit: the WHO recommends at least 400 g a day for people over 10. WHO: Healthy diet.
- Food waste: UN Environment Programme: Food Waste Index Report 2024.
- Prices: no prices are included. Enter your own; the results are only as good as that data.
Indicative tools. They don’t replace the advice of a health or nutrition professional.