A lot of people swear by buying in bulk – and I’m definitely one of them. When done right, bulk buying can make your groceries last longer, score you better prices, keep your pantry, fridge, and freezer well-stocked, cut budget costs, cut down on last-minute grocery runs, and give you more freedom to shake up your weekly dinner routine (which, let’s be honest, can get pretty repetitive).
That’s why we’ve put together this handy listicle to help you decide which foods are truly worth buying in bulk, why they’re suited to it, how long they last, and the best ways to store them so nothing goes to waste.
The best foods to buy in bulk
Whole grains
- Why: Cheaper per kg, versatile, long shelf-life
- Storage: Airtight containers in a cool, dry, and dark cupboard
- Shelf life: 6 to 12 months
- Use: Grain bowls, pilafs, stir-fries, meal-prepped meals, salads, soups, and stews; can cook and freeze ahead of time
Beans and lentils (dried)
- Why: Much cheaper than canned; minimal time difference between dry and canned
- Storage: Airtight containers
- Shelf life: 1 to 2 years
- Use: Sides, salads, soups, stews, curries; can cook and freeze ahead of time
Pasta
- Why: Non-perishable, bulk discounts, and two-for-one specials
- Storage: Airtight containers
- Shelf life: 1 to 2 years
- Use: Pastas, salads and soups; short cooking time means meals in minutes
Meat
- Why: Bulk costs are cheaper per kg
- Storage: Portioned, wrapped in clingwrap, and stored in zip-lock bags
- Shelf life: 3 to 12 months in the freezer
- Use: Batch cooking or meal prepping, overnight defrosting in the fridge means dinner can be made in half the time
Syrups (maple, golden, agave) & Honey
- Why: Long shelf life, bulk packaging is usually cheaper
- Storage: A cool, dark pantry; refrigerate after opening (except honey)
- Shelf life: 1 year +
- Use: Baking, breakfasts, glazes, marinades, salad dressings
Cooking oils (olive, canola, sunflower, peanut, sesame, coconut)
- Why: Discounted prices in large quantities
- Storage: Cool, dry, dark cupboard
- Shelf life: 6 to 12 months once opened; 1 year + for neutral oils unopened
- Tip: Avoid buying too much olive oil – the prices tend to fluctuate, which means you might miss out on a deal
Canned foods (tomatoes, fish, beans, legumes, soups)
- Why: Consistent bulk deals, cheaper than buying items fresh, and convenient
- Storage: Pantry
- Shelf life: 1 to 3 years unopened
- Use: Weeknight staple meals, emergency meals
Whole spices
- Why: Better flavour, longer shelf life, cheaper than ground
- Storage: Airtight containers in a cool, dark and dry pantry
- Shelf life: 1 to 2 years
- Tip: Grind as needed for maximum flavour and minimal wastage
Condiments (vinegars, tomato sauce, soy sauce, chutney, sweet chilli, mustard)
- Why: Family-sized bottles cost less and last longer
- Storage: Store in a cool, dry, dark pantry unopened
- Shelf life: Several months (varies depending on the product)
- Use: Base flavours for many dishes across many cuisines, sauces, salad dressings, dips, marinades, glazes, and sandwiches
Frozen vegetables
- Why: No prep needed, ready to use from frozen, no wastage, cheaper than fresh
- Storage: Freezer
- Shelf life: 8 to 12 months
- Use: Stir-fries, sides, pastas, soups, stews, and curries
Dried fruits and nuts
- Why: Better value when buying in bulk
- Storage: Airtight containers, or in the freezer (perfect for nuts and seeds)
- Shelf life: 6 to 12 months
- Use: Breakfasts, snacks, baking, salads, curries, and stir-fries
Sugars
- Why: Non-perishable staple, regular discounts on bulk packs
- Storage: Airtight containers
- Shelf life: Indefinitely
- Tip: Break up hardened sugar quickly with a slice of apple
Fresh produce that lasts long and stores well
Stock up on potatoes, sweet potatoes, onions, garlic, ginger, tomatoes, cabbage, carrots, pumpkin, and butternut.
- Why: Regular two-for-one deals on bulk packs; they’re cheaper than buying multiple small packs throughout the month
- Storage: Cool, dry, dark cupboard (potatoes, onions, garlic, etc.) or the fridge (tomatoes, ginger, cabbage, etc.); or pre prep veggies (slicing or blanching them) and store in airtight containers in the freezer (works really well for pumpkin, cabbage, ginger, and tomatoes)
- Shelf life: 2 to 4 weeks
- Use: Many cuisines; perfect for pickling and fermenting to last even longer, and have stand-by meals/sides ready
First published by Food & Home
Compiled by Annemieke van Nieuwkerk
Also see: How South Africans are stretching food budgets in 2026
