Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the COVID-19 lockdown
| Autor: | Margaret Anne Defeyter, A. Kluczkovski, J. T. da Silva, Beth Armstrong, Hibbah Araba Osei-Kwasi, Carla Adriano Martins, Angelina Frankowska, M. Vega, Robert Akparibo, Renata Bertazzi Levy, Christian Reynolds, Gustavo Cediel, X. Schmidt, Gemma Bridge, Fernanda Rauber, C. L. Auma |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
L900
Demographics Coronavirus disease 2019 (COVID-19) Cooking methods digestive oral and skin physiology Frequency of use COVID-19 food and beverages Cooker B400 Food insecurity Food waste food waste food insecurity Environmental health medicine Business Management and Accounting (miscellaneous) UK Business cooking confidence medicine.symptom Wasting Food Science |
| ISSN: | 0007-070X |
| Popis: | PurposeThe current pilot study explored food insecurity, food waste, food related behaviours and cooking confidence of UK consumers following the COVID-19 lockdown.Design/methodology/approachData were collected from 473 UK-based consumers (63% female) in March 2020. A cross-sectional online survey measured variables including food insecurity prevalence, self-reported food waste, food management behaviours, confidence and frequency of use of a range of cooking methods, type of food eaten (ultra-processed, semi-finished, unprocessed) and packaging type foods are purchased in.Findings39% of participants have experienced some food insecurity in the last 12 months. Being younger, having a greater BMI and living in a smaller household were associated with food insecurity. Green leaves, carrots, potatoes and sliced bread are the most wasted of purchased foods. Polenta, green leaves and white rice are the most wasted cooked foods. Food secure participants reported wasting a smaller percentage of purchased and cooked foods compared to food insecure participants. Overall, participants were most confident about boiling, microwaving and stir-frying and least confident with using a pressure cooker or sous vide. Food secure participants were more confident with boiling, stir-frying, grilling and roasting than insecure food participants.Practical implicationsThis has implications for post lockdown policy, including food policies and guidance for public-facing communications.Originality/valueWe identified novel differences in self-report food waste behaviours and cooking confidence between the food secure and insecure consumers and observed demographics associated with food insecurity. |
| Databáze: | OpenAIRE |
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