Fiscal Studies - 2022 - Griffith - The decline of home%E2%80%90cooked food.pdf (905.8 kB)
The decline of home-cooked food
journal contribution
posted on 2023-06-15, 20:42 authored by Rachel Griffith, Wenchao JinWenchao Jin, Valérie LecheneThe 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.
History
Publication status
- Published
File Version
- Published version
Journal
Fiscal StudiesISSN
0143-5671Publisher
WileyExternal DOI
Issue
2Volume
43Page range
105-120Department affiliated with
- Economics Publications
Full text available
- Yes
Peer reviewed?
- Yes