In recent months, have you started to look at the price of meat, fish and even vegetables? Nothing surprising. Many French people have had to review their consumption habits in the face of the rising cost of raw materials.
In this context, an organizational method called IMC is attracting more and more followers on social networks. Popularized by an influencer, it attracts consumers looking for savings. Its principle? Better use what you already have in your cupboards before returning to the supermarket. A way to limit unnecessary purchases, but also to avoid leftovers at the bottom of the fridge which often end up in the trash.
BMI: a simple method to spend less
Behind these three letters (BMI) hides a relatively simple routine, designed to make your daily shopping easier. The objective here is not to follow a strict diet or plan everything down to the last detail, but rather to adopt some good reflexes to buy better.
This method is based on three key steps:
- I for Inventory : we start by checking what is left in the cupboards, the refrigerator and the freezer, also identifying the products to consume quickly.
- M for Menus : meals for the week are then imagined using foods already available at home (rice, pasta, fruits and vegetables, etc.).
- C for Races : once the menus have been defined, all that remains is to buy the few missing ingredients.
This way of doing things allows you to better visualize what you have in the fridge and to avoid double purchases, which are common when shopping is done without preparation or anticipation.
Less waste and more raw products
Thanks to this technique, some families claim to have greatly reduced their shopping budget – sometimes by up to several hundred euros per month. The IMC method also makes it possible to limit food waste, a significant expense (who has never thrown away food that was perishing at the bottom of the refrigerator?).
Beyond the savings made, this method is also attractive for its daily practicality. By anticipating meals more, it is easier to cook raw and healthy products. Conversely, in a hurry, there is a great temptation to opt for a prepared meal or a frozen tray, generally processed.
However, fans of this technique would like to point out that it requires a minimum of organization (and good will!). Planning menus, monitoring stocks and cooking more regularly takes time, especially during the week, when you have five minutes tops.
To avoid getting discouraged, fans of the method recommend taking it gradually, starting by planning only one or two meals per week. Because real change does not happen in one day, but in all the little daily habits: fewer unnecessary purchases, less waste and… shopping that is finally under control.