Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the COVID-19 lockdown

نویسندگان

چکیده

Purpose The current pilot study explored food insecurity, waste, related behaviours and cooking confidence of UK consumers following the COVID-19 lockdown. Design/methodology/approach Data were collected from 473 UK-based (63% female) in March 2020. A cross-sectional online survey measured variables including insecurity prevalence, self-reported management behaviours, frequency use a range methods, type eaten (ultra-processed, semi-finished, unprocessed) packaging foods are purchased in. Findings 39% participants have experienced some last 12 months. Being younger, having greater BMI living smaller household associated with insecurity. Green leaves, carrots, potatoes sliced bread most wasted foods. Polenta, green leaves white rice cooked Food secure reported wasting percentage compared to insecure participants. Overall, confident about boiling, microwaving stir-frying least using pressure cooker or sous vide. more stir-frying, grilling roasting than Practical implications This has for post lockdown policy, policies guidance public-facing communications. Originality/value We identified novel differences self-report waste between observed demographics

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ژورنال

عنوان ژورنال: British Food Journal

سال: 2021

ISSN: ['0007-070X', '1758-4108']

DOI: https://doi.org/10.1108/bfj-10-2020-0917