Griffith, Rachel;
Jin, Wenchao Michelle;
Lechene, Valerie;
(2022)
The decline of home-cooked food.
Fiscal Studies
10.1111/1475-5890.12298.
(In press).
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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 that 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: | Article |
|---|---|
| Title: | The decline of home-cooked food |
| Open access status: | An open access version is available from UCL Discovery |
| DOI: | 10.1111/1475-5890.12298 |
| Publisher version: | https://doi.org/10.1111/1475-5890.12298 |
| Language: | English |
| Additional information: | © 2022 The Authors. Fiscal Studies published by John Wiley & Sons Ltd. on behalf of Institute for Fiscal Studies This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
| Keywords: | food consumption; home production; shadow prices; time use |
| UCL classification: | 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 UCL > Provost and Vice Provost Offices > UCL SLASH UCL |
| URI: | https://discovery.ucl.ac.uk/id/eprint/10149162 |
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