Compare the same food in two packs. Use prices from your store, anywhere in the U.S.
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How the math works, with an example
Shelf unit price = package price ÷ package size. Expected-use cost = package price ÷ (package size × expected-use percentage ÷ 100).
Example, not a store quote: Pack A is $3 for 16 oz, all used. Pack B is $5 for 32 oz, half used. B wins on shelf price ($0.156/oz versus $0.188/oz), but A costs less per ounce used ($0.188 versus $0.313). Using at least 84% of B would match or beat A’s expected-use rate.
We convert weight to ounces, liquid volume to U.S. fluid ounces, and counts to items. Do not mix net weight with drained weight, dry with prepared quantities, or different-sized items. Results are rounded for display; comparisons use unrounded values.
Include relevant discounts and charges consistently. Taxes, delivery, membership costs, nutrition, quality, and travel are not added automatically. Zero-price packs are supported; zero expected use has no calculated cost per usable unit.
Make it work in your town.
Use the shelf label, receipt, or online-cart price from your actual store. A national average cannot tell you what your local supermarket charges. Compare foods that meet your needs first; price alone is not a nutrition score.
For safe storage, check package instructions and the FoodSafety.gov cold-storage chart. This calculator does not decide whether food is safe or suitable for freezing.
Calculator by the WellVerdict Editorial Team. Formula and interface checked October 2, 2026. Need a plan for what you already have? Build a backup meal.