Weekly Meal Plan and Grocery Spend Audit

Audit your weekly meal plan and grocery spend: compare what you planned to cook with what you bought and wasted.

Added October 15, 2026. Written with AI assistance and checked for clarity and placeholders; not reviewed by a lawyer, accountant, clinician or other professional. How these prompts are made

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Audit my meal plan against my shopping. The meal plan for the week: [MEAL_PLAN]. The shopping receipt items and prices: [RECEIPT_ITEMS]. Food thrown away or left over: [LEFTOVERS_AND_WASTE]. My weekly food budget: [FOOD_BUDGET].

Match receipt items to meals and list items that match no meal. Calculate the total spent, the amount linked to planned meals, the amount not linked, and the estimated cost of waste using prices on the receipt, with the arithmetic and percentages. Make a table with Item, Price, Planned use, Used, Wasted, and Note. Identify the patterns (buying fresh produce for meals not cooked, duplicate items) and suggest three changes with a measure for next week. Include a leftovers plan and a shopping list rule.

This is a spending and planning audit, not nutrition advice.

Add a worked example: receipt total 86.40; items matched to planned meals 61.20 (71 percent); not linked to any meal 25.20 (29 percent); waste estimated from the receipt: bagged salad 2.50, herbs 1.80, yoghurt 2.10 (6.40 or 7.4 percent of the shop). Suggest two changes: a pantry check before listing and buying herbs only for meals on days one to three.

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Receipt total 86.40. Items linked to planned meals 61.20 (71 percent); not linked 25.20 (29 percent).
Waste from the receipt: bagged salad 2.50, herbs 1.80, yoghurt 2.10; total 6.40 (7.4 percent of the shop).
Patterns: fresh items bought for meals on days five to seven that were replaced by takeaway; duplicate pasta sauce.
Changes for next week: check the pantry before listing; buy herbs only for meals on days one to three; keep one 'flex' dinner from the freezer. Measure: unlinked items under 15 percent.

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