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The decline of home cooked food

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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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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