Suchergebnisse

The aim of this study is to investigate the demand characteristics of household consumption of food-away-from-home (FAFH) with a focus on the role of education of household head in Nigeria. Using 2003/2004 Nigeria Living Standard Survey (NLSS) data, we employ the Cragg's Double-Hurdle (DH) model, which estimate jointly, households' decisions to consume FAFH and how much to spend on FAFH or the demand for FAFH. The empirical results show that education of household head decreases the demand and probability of consuming FAFH, while household income and households with younger age cohorts increase the demand and probability of consuming FAFH in the study. The findings also reveal that education reduces the demand for FAFH for the wealthier households twice as much as it does for the poorer households.

This study aims to analyze the demand for food among Indonesian households, consisting of foods prepared at home (FPAH) and food away from home (FAFH). Utilizing longitudinal data from the National Socioeconomic Survey 2011-2013, combined with the Village Potential Statistics, the study estimates the demand with the Linear Approximated Almost Ideal Demand System (LA/AIDS). The results show that both FPAH and FAFH are normal goods but FAFH is more elastic than FPAH. Additionally, in terms of income elasticity, we found that households show stronger responses in consumption on FAFH, compared to FPAH. We also present heterogeneity analysis on different types of household characteristics.

AbstractHousehold food expenditure has shifted away from Food at Home (FAH) and towards Food Away from Home (FAFH). Prior to the COVID‐19 pandemic, FAFH's share of food expenditure surpassed that of FAH, reaching 55% in 2019. Yet economic research on FAFH and the interaction of FAFH and FAH has been limited. Combining scanner data for meat sales in grocery stores with data for FAFH expenditure, we estimate a model of demand for at‐home meat, incorporating FAFH expenditure as a demand shifter. We quantify substitution between FAFH expenditure and FAH meat and quantify the impact of the COVID‐19 disruptions to the food service sector on retail prices of FAH meat.

Intro -- FOOD AWAY FROM HOME AND FOOD AT HOME DEMAND AND NUTRITIONAL QUALITY RESEARCH -- FOOD AWAY FROM HOME AND FOOD AT HOME DEMAND AND NUTRITIONAL QUALITY RESEARCH -- CONTENTS -- PREFACE -- Chapter 1 THE DEMAND FOR DISAGGREGATED FOOD- AWAY-FROM-HOME AND FOOD-AT-HOME PRODUCTS IN THE UNITED STATES* -- ABSTRACT -- SUMMARY -- What Is the Issue? -- What Did the Study Find? -- How Was the Study Conducted? -- INTRODUCTION -- PREVIOUS RESEARCH ON MODELING DEMAND FOR FOOD AWAY FROM HOME -- Data -- ESTIMATION APPROACH -- Estimation of First- and Second-Stage Demand -- Approximating Unconditional Elasticities of Demand -- NEW ESTIMATES OF DEMAND FOR DISAGGREGATED FOOD-AWAY-FROM-HOME AND FOOD-AT-HOME PRODUCTS -- First-Stage Estimates of Demand Elasticities for Composite Goods -- Conditional Elasticities of Demand for Disaggregated Food Products -- Unconditional Elasticities of Demand for Disaggregated Food Products -- Cereals and Bakery Products -- Meat and Eggs -- Dairy -- Fruits and Vegetables -- Nonalcoholic Beverages -- Other FAH -- FAFH and Alcohol -- POTENTIAL POLICY IMPLICATIONS -- CONCLUSION -- REFERENCES -- APPENDIX TABLES -- APPENDIX: DERIVATIONS OF THE GENERALIZED ORDINARY DIFFERENTIAL DEMAND SYSTEM (GODDS) -- End Notes -- End Notes for Appendix -- Chapter 2 NUTRITIONAL QUALITY OF FOOD PREPARED AT HOME AND AWAY FROM HOME, 1977-2008* -- ABSTRACT -- SUMMARY -- What Is the Issue? -- What Did the Study Find? -- How Was the Study Conducted? -- INTRODUCTION -- DATA AND METHODS -- The Data: 1977-78 and 2005-08 -- Methods -- CHANGES IN THE NUTRITIONAL QUALITY OF FOOD PREPARED AT HOME AND AWAY FROM HOME: 1977-2008 -- Food Prepared Away from Home Grabs a Larger Share of Caloric Intake -- Intake of Total Fat Fell Substantially -- Calcium Density Fell for School Foods -- NUTRITIONAL QUALITY OF FOODS, BY FOOD SOURCE: 2005-08

AbstractBoth COVID‐19 pandemic‐related restrictions and recessionary employment loss severely impacted US food sales during 2020. This article estimates the historical relationship between food expenditures and employment at the county level. Using these estimates, we simulate the impact of the loss of employment on food sales and find that, on average, employment loss increased food‐at‐home (FAH) sales by 1.3% and decreased food‐away‐from‐home (FAFH) sales by 0.5% in 2020. We argue differences to the actual 4.8% increase in FAH sales and 19.5% decrease in FAFH sales in 2020 likely stem from the more drastic COVID‐19 pandemic‐related restrictions and behavioral changes.

Researchers participating in the development and training week of one of the European Union's Erasmus+ projects come forwards in this contribution and share their insights. Youth engaged in integration of refugees, migrants and asylum seekers were to be trained, their approaches made visible and their networking strengthened in a two-year project that included a seven-days get-together in Croatia. Further activities included ample desk research of relevant initiatives, dissemination conferences in the participating countries (England, Belgium, Germany, Austria, and Croatia), a research report, and a collection of training modules. A definite goal was to address and to counter rising tensions in EU countries regarding refugee and migration movements.

Away-from-home foods are regulated with respect to the prevention of food-borne diseases and potential contaminants, but not for their contribution to dietary-related chronic diseases. Away-from-home foods have more calories, salt, sugar, and fat and provide fewer fruits and vegetables than recommended by national nutrition guidelines; thus, frequent consumption of away-from-home foods contributes to obesity, hypertension, diabetes, heart disease, and cancer. In light of this, many localities are already adopting regulations or sponsoring programs to improve the quality of away-from-home foods. We review the rationale for developing nutritional performance standards for away-from-home foods in light of limited human capacity to regulate intake or physiologically compensate for a poor diet. We offer a set of model performance standards to be considered as a new area of environmental regulation. Models for voluntary implementation of consumer standards exist in the environmental domain and may be useful templates for implementation. Implementing such standards, whether voluntarily or via regulations, will require addressing a number of practical and ideological challenges. Politically, regulatory standards contradict the belief that adults should be able to navigate dietary risks in away-from-home settings unaided.