Food patterns
by May 18, 2010 7:24 am 57 views
A new survey released May 18 by ConAgra Foods suggests that 75% of Americans have cooked more meals at home and say they will continue to do so. Two-thirds (68%) say cooking has brought their family together and three-in-five (61%) say they enjoy cooking more.
“The survey shows that the recession continues to impact the way people shop for and prepare food, and even as tough times subside, consumers find their new frugal habits hard to break. In fact, of those who made changes to their food shopping or preparation habits, most of those changes will continue into the coming year,” noted the statement.
CARAVAN conducted the telephone survey and interviewed 1,018 adults (509 men and 509 women age 18 and up) between March 26-29. Results have a margin of error of +/-3%. For the post-recession mentality survey, ConAgra Foods also commissioned a nationwide telephone survey of 509 men and 509 women 18 years of age and older fielded by Caravan.
SURVEY FINDINGS
• Four-in-five Americans (79%) say they do not feel like the recession is over and seven-in-10 (71%) say they will continue the savings habits they developed during the economic downturn.
• Four-in-five (79%) say they will continue to focus on saving by using coupons, store specials or a budget, and two-thirds (63%) will continue to cut back on premium purchases.
• Two-thirds (67%) of those surveyed say they have enjoyed becoming more of a bargain hunter.
• Half (49%) of those already making cutbacks will freeze more meals, and two-in-five (38%) will continue to stretch meals.
• About one-third of consumers have sought to save money by stretching out meals with water or canned foods, or by buying more frozen or prepared meals.
• Half of Americans (52%) say they expect to cook more in the coming year than they did last year, and among younger consumers, the trend is even stronger. 72% of those ages 18 to 34 say they will cook more.
• 71% of younger Americans have started cooking new dishes, although 59% say they don’t always know what they’re doing and that they’d like to be better cooks.