Are knowledge and behaviours related to food purchase, storage and cooking in the domestic context affected by the current cost of living crisis?

Project start date: 1 June 2024
Project status: In the field
Project type: Food safety
Discipline: Microbiology and food hygiene
Author/s: Dr Fiona Lavelle, King’s College London
Collaborator/s: Dr Amanda McCloat, St. Angela’s College, Sligo; Dr Elaine Mooney, St. Angela’s College, Sligo; Dr Lynsey Hollywood, Ulster University

To summarise and identify knowledge gaps (via a systematic scoping literature review) in relation to how the cost-of-living crisis influences on consumers’ cooking behaviours and food practices (in relation to storage, meal planning, shopping, budgeting, food safety etc.)
To assess (via an online survey study) consumers’ cooking and food behaviours, food insecurity, confidence in changing food behaviours and their food resource management strategies across the island of Ireland
To determine (via fridge audit), assess (via consumer survey) and explore (via consumer interviews) consumer food safety knowledge and food behaviours (including storage, planning, management of leftovers) and the influence of the cost-of-living crisis.
To investigate (via expert focus groups perceptions of consumer meal planning, food purchasing, food storage practices, cooking behaviours, use of leftovers, how the cost-of-living crisis has impacted on these, and their insights on consumer developed resource management strategies.