Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the COVID-19 lockdown
Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the COVID-19 lockdown
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DOI：
10.1108/bfj-10-2020-0917
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发表时间：
2021-09-08
影响因子：
3.3
通讯作者：
Bridge, Gemma
中科院分区：
文献类型：
--
作者：
Armstrong, Beth;Reynolds, Christian;Bridge, Gemma
目的目前的试点研究探讨了2019冠状病毒病封锁后英国消费者的粮食不安全、食物浪费、食物相关行为和烹饪信心。设计/方法/途径数据于2020年3月从473名英国消费者（63%为女性）收集。一项跨部门在线调查测量的变量包括粮食不安全的普遍程度、自我报告的食物浪费、食物管理行为、使用一系列烹饪方法的信心和频率、食用的食物类型（超加工、半成品、未加工）和购买的包装类型食物。结果39%的参与者在过去的12个月里经历了一些粮食不安全。年龄较小、体重指数较高和生活在较小的家庭中与粮食不安全有关。绿色叶子、胡萝卜、土豆和切片面包是最浪费的购买食物。玉米粥、绿色叶子和白色米饭是浪费最多的熟食。与粮食不安全的参与者相比，粮食安全的参与者报告浪费了较小比例的购买和熟食。总体而言，参与者对煮沸，微波和炒菜最有信心，对使用高压锅或真空低温烹饪最不自信。食物安全的参与者比不安全的食物参与者对煮，炒，烤和烤更有信心。实际影响-这对后封锁政策，包括食品政策和指导面向公众的通信的影响。独创性/价值-我们确定了新的差异，自我报告的食物浪费行为和烹饪的信心之间的粮食安全和不安全的消费者和观察人口与粮食不安全。
Purpose The current pilot study explored food insecurity, food waste, food related behaviours and cooking confidence of UK consumers following the COVID-19 lockdown. Design/methodology/approach Data 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. Findings 39% 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 implications This has implications for post lockdown policy, including food policies and guidance for public-facing communications. Originality/value We 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.