The decline of home cooked food

Rachel Griffith, Wenchao Jin and Valérie Lechene ()
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Valérie Lechene: Institute for Fiscal Studies and University College London

No W21/14, IFS Working Papers from Institute for Fiscal Studies

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.

Date: 2021-06-14
New Economics Papers: this item is included in nep-agr and nep-his
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Journal Article: The decline of home‐cooked food (2022)
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