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The decline of home cooked food

Author

Listed:
  • Rachel Griffith

    (Institute for Fiscal Studies and University of Manchester)

  • Wenchao (Michelle) Jin

    (Institute for Fiscal Studies and Institute for Fiscal Studies)

  • Valérie Lechene

    (Institute for Fiscal Studies and University College London)

Abstract
The share of home-cooked food in the diet of UK households declined from the 1980s. This was contemporaneous with a decline in the market price of ingredients for home cooking relative to ready-to-eat foods. We consider a simple model of food consumption and time use which captures the key driving forces behind these apparently con?icting trends. We show that observed behaviour can be rationalised by the fact that the shadow price of home-cooked food, which accounts for the fact that cooking takes time, has risen relative to the price of ready-to-eat food, due to the increase in the market value of time of secondary earners. We discuss the implications for policies that aim to encourage healthier diets.

Suggested Citation

  • Rachel Griffith & Wenchao (Michelle) Jin & Valérie Lechene, 2021. "The decline of home cooked food," IFS Working Papers W21/14, Institute for Fiscal Studies.
    • Handle: RePEc:ifs:ifsewp:21/14
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    References listed on IDEAS

    as
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    Cited by:

    1. Grossbard, Shoshana, 2023. "Spouses as Home Health Workers and Cooks: Insights for Applied Research," IZA Discussion Papers 16182, Institute of Labor Economics (IZA).
    2. Law, Cherry & Smith, Richard & Cornelsen, Laura, 2022. "Place matters: Out-of-home demand for food and beverages in Great Britain," Food Policy, Elsevier, vol. 107(C).

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