Abstract
AbstractThe 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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
