Griffith, R;
Jin, WM;
Lechene, V;
(2021)
The decline of home cooked food.
(IFS Working Paper
W21/14).
Institute for Fiscal Studies (IFS): London, UK.
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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 conflicting 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.
| Type: | Working / discussion paper |
|---|---|
| Title: | The decline of home cooked food |
| DOI: | 10.1920/wp.ifs.2021.1421 |
| Publisher version: | https://doi.org/10.1920/wp.ifs.2021.1421 |
| Language: | English |
| Additional information: | This version is the version of record. For information on re-use, please refer to the publisher’s terms and conditions. |
| Keywords: | Food consumption, Time use, Home production, Shadow prices |
| UCL classification: | UCL UCL > Provost and Vice Provost Offices > UCL SLASH UCL > Provost and Vice Provost Offices > UCL SLASH > Faculty of S&HS UCL > Provost and Vice Provost Offices > UCL SLASH > Faculty of S&HS > Dept of Economics |
| URI: | https://discovery.ucl.ac.uk/id/eprint/10139836 |
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