FROM STORE TO STOVETOP: COOKING AND CONSUMING HABITS OF MIDWESTERN RESIDENTS

S.R. Dominick (), Natalie Donovan () and Nicole Widmar

No 16-2, Working Papers from Purdue University, College of Agriculture, Department of Agricultural Economics

Abstract: Cooking habits and product quality can impact consumer’s in-grocery and at-home food decisions. On February 12, 2016, a survey was launched; data collection concluded two weeks later for a total sample of 1,265 respondents. Household demographic information was collected, as well as information about cooking habits, where respondents learned healthy eating, and acceptance of damaged food items. Males made up 48% of the sample, with those aged 45 to 64 years old representing the largest age group (38%) in the sample. In terms of method of learning healthy eating, learning from family was selected by 56% of the sample. A majority of the sample was willing to accept or buy food past the sale by date (61%), accept or buy damaged produce (53%), and accept or buy dented canned or boxed items (77%).

Keywords: consumer perceptions; food and cooking; food acceptance (search for similar items in EconPapers)
JEL-codes: D19 P46 Q18 (search for similar items in EconPapers)
Pages: 12pages
Date: 2016
New Economics Papers: this item is included in nep-agr
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Working Paper: FROM STORE TO STOVETOP: COOKING AND CONSUMING HABITS OF MIDWESTERN RESIDENTS (2016)
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Persistent link: https://EconPapers.repec.org/RePEc:pae:wpaper:16-2

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