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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.
Authors
CPP Co-Director, IFS Research Director
Rachel is Research Director and Professor at the University of Manchester. She was made a Dame for services to economic policy and education in 2021.
Research Fellow University College London
Valerie, a Research Fellow of the IFS, is a Reader at the University College London, whose research is focused on modelling intra-household behaviour.
Research Economist
Wenchao joined the IFS in 2010 as a Research Economist in the skills and education sector.
Working Paper details
- DOI
- 10.1920/wp.ifs.2021.1421
- Publisher
- Institute for Fiscal Studies
Suggested citation
R, Griffith and W, Jin and V, Lechene. (2021). The decline of home cooked food. London: Institute for Fiscal Studies. Available at: https://ifs.org.uk/publications/decline-home-cooked-food (accessed: 28 March 2024).
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