Kate is an IFS Research Fellow and an Assistant Professor at the London School of Economics. She previously worked at the IFS from 2011 to 2022, and was an Associate Director from 2020 to 2022. Her research interests are in public finance, industrial organisation and applied microeconomics, with a particular focus on tax policy.
Education
PhD Economics, University College London, 2022
MRes (Distinction) Economics, University College London, 2016
MSc (Distinction) Economics, University College London, 2014
BA Philosophy, Politics, and Economics (First Class Honours), University of Oxford, 2011
Event
8 February 2016 at 10:00<p>Gresham Street, London, EC2V 7HH</p>
The IFS Green Budget 2016, in association with ICAEW and funded by the Nuffield Foundation, will analyse the issues and challenges facing Chancellor George Osborne.
Over the Great Recession UK households reduced real food expenditure. The authors show that they were able to maintain the number of calories that they purchased, and the nutritional quality of these calories, by adjusting their shopping behaviour.
Shocks to world commodity prices and the depreciation of sterling led to a large increase in the price of food in the UK. It also resulted in large changes in the relative prices of different foods. The authors document these changes, and consider how they affected the composition of households’ shopping baskets.
Event
15 December 2014 at 09:00<p>7 Ridgmount Street<br />London<br />WC1E 7AE</p>
The Institute for Fiscal Studies is holding a day of talks on issues in public economics of interest to undergraduates in economics and related disciplines. The aim will be to focus on the policy implications of research carried out at the institute.
In 2003 the UK Government set a target of reducing the average salt intake of adults to 6g per day. It adopted a two pronged salt reduction strategy, encouraging voluntary product reformulation by the food industry and simultaneously running a consumer awareness campaign that highlighted the negative health risks associated with high salt intake. Our analysis finds that between 2005 and 2011 there was a 5.1% reduction in the average salt content (grams per 100g) of British households' grocery purchases. It also shows that the actions of firms were crucial in driving the decline in the salt content of grocery purchases. The decline was entirely due to the reformulation of food products by manufacturers to reduce their salt content; households actually switched slightly towards saltier food products.
