I have a decent supply of canned goods do to the biannual ' can can' sale. Extremely good prices, makes sense to me to take advantage of that, and the shelf life allows me to do that.
I have a lot of dried ingredients (rice, beans, mushrooms, grains...). Many recipes only call for a fraction of the amount of a package, so the rest is stored. ( also has a long shelf life if stored properly.
Freezer has vegetables from the garden ( string beans, leeks, tomato puree, pumpkin..)
Also has rolls, bread, other frozen veggies sore bought. Ravioli, tortellini..
***In addition, some prepared foods veggie burgers, other veg / meat substitutes that we eat, bought in bulk ***
Root cellar has potatoes and onions from the garden ( ad surprisingly holding up really well 4 or 5 months post harvesting).
Pantry has the basics Flour, sugar, salt ( all bought in large quantities), some crappy prepared/ boxed stuff, that the kids like to eat, like kraft man and cheese, some lipton rice packages, and a whole lot of Pasta , all shapes and sizes)
From a spoiled point of view, I do enjoy having most ingredients on hand, so I could cook what I want, when I want.
Each week, my shopping primarily consists of produce , and a significant amount. I would say it takes up 50 - 75 % of my fridge after I go shopping, and progressively decreases as the week goes on and it is used and eaten. Occasional midweek shops to restock on a few items that must be bought last minute for freshness purposes.
Im off several days during the week, which is when I do the majority of my cooking. Partially for dinner that night, and also for the other days that I work, come home late , and only have time to reheat things ( made the day before). These prepared dishes also take up room in the freezer .