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MP29023

MAPS COOKING AND EATING : APRIL 2003

Overview

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This report covers: Organaic Food,Childrens' Food,Food on the Move,Delivery Services,Government Intervention,Animal Welfare, Fair Trade,Media Influences and Food Fads,Advertising and Promotion,Advertising Expenditure,Eating Out, School Meals,Food in Schools,Desk Dining,Vegetarianism,Genetically Modified Food,GM Food, BSE, CJD, allergies, obesity, food poisoning, food safety, the link between junk food and obesity, attitudes towards diet, less time spent on preparing foood, low pay of food industry workers, the working lunch, staff restaurant, school meals, convenience food, sandwiches, other snack food, organic foods, vegetarian foods, own-brand ranges, brand extension, ethnic foods, functional foods, soya products, food safety, food poisoning, condemned food entering the food chain, factory farming methods, legislation governing food supply, regulatory and advisory bodies, pressure groups,

Companies covered include: Associated British Foods,Cranswick,Nestle,Northern Foods,Unilever Group,Uniq,ASDA,Safeway, Sainsbury's, Tesco, Compass Group,Sodhexo Alliance SA,City Centre Restaurants,Greene King, Pizza Express, Thistle Hotels, JD Wetherspoon, McDonalds,The European Food Safety Authority, The Food Chain Group, Food Commission UK,Food and Drink Federation, Food Standards Agency, Department for Environment Food and Rural Affairs (DEFRA)

Executive Summary
Table of Contents
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TABLE OF CONTENTS

Executive Summary 8

1. Introduction 10

Background 10

DEFINITION 11

2. Strategic Overview 12

FACTORS INFLUENCING COOKING AND EATING HABITs 12

Economic Circumstances 12

Availability of Produce 12

Availability of Equipment 12

Table 1: Household Access to Domestic Appliances by Sex ( percent of adults†), 2002 13

Availability of Time 13

Lifestyle 13

Household Composition 14

Organisational Skills 14

Health Issues 15

Children's Food 15

Obesity 15

Allergies 15

Eating Out 16

Table 2: Frequency of Visits to Restaurants in the Daytime and Evening ( percent of adults), 2002 17

Figure 1: Frequency of Visits to Restaurants in the Daytime and Evening ( percent of adults), 2002 17

CORPORATE STRATEGIES IN THE CURRENT CLIMATE 18

NEW PRODUCT DEVELOPMENT 18

Mini Joints 18

Bernard Matthews 18

Krispy Kreme 18

Subway 19

Nestlé Ice Creamery 19

MARKET DYNAMICS AND SEGMENTATION 19

Household Expenditure on Food in the Home 19

Table 3: Consumer Expenditure on Food by Sector by Value at Current Prices (£m), 1997-2001 19

Figure 2: Consumer Expenditure on Food by Sector by Value at Current Prices (£m), 2001 20

Table 4: Consumer Expenditure at Current Prices on Food by Sector by Value (£m and percent), Second and Third Quarters 2002 21

Household Expenditure on Food Outside the Home 21

Table 5: Consumer Expenditure on Catering Services by Value at Current Prices (£m), 1997-2001 22

Growth Markets 22

Convenience Food 22

Sandwiches 22

Other Snack Foods 23

Organic Foods 23

Vegetarian Food 24

Own-Brand Ranges 24

Brand Extension 24

In-Store Catering Services 24

Online Shopping and Home Delivery 25

Functional Foods 25

Ethnic Foods 25

Soya Products 26

Negative Factors 26

Food Safety 26

Food Poisoning 26

Contaminated Meat Entering the Food Chain 27

Factory Farming Methods 27

Legislation Governing Food Supply 28

Regulatory and Advisory Bodies and Pressure Groups 28

Department for Environment, Food and Rural Affairs (DEFRA) 28

The European Food Safety Authority 28

The Food Chain Group 28

Food Commission UK Ltd 29

Food and Drink Federation 29

Food Standards Agency 29

DISTRIBUTION 29

Table 6: Place of Purchase of Selected Foods ( percent of total expenditure), 2001 30

Figure 3: Place of Purchase of Selected Foods ( percent of total expenditure), 2001 31

COMPETITIVE STRUCTURE 31

ADVERTISING 32

Main Media Advertising Expenditure 32

Table 7: Main Media Advertising Expenditure on Selected Categories of Food (£000), Year Ending September 2002 32

Campaign News 33

Sainsbury's 33

McDonald's 33

Advertising to Children 33

Sexual Imagery 34

Challenging Claims 34

Food Suitable for Diabetics 34

Five a Day 34

Sponsorship 34

THE CONSUMER 35

MARKET FORECASTS 35

3. Types of Foods Consumed 36

NATIONAL DIET AND NUTRITION SURVEY 36

Variations by Sex 36

Table 8: Selected Foods Consumed in 7 Days by Sex ( percent consuming), July 2000-June 2001 37

Variations by Age 37

Table 9: Selected Foods Consumed in 7 Days by Age ( percent of men consuming), July 2000-June 2001 38

Table 10: Selected Foods Consumed in 7 Days by Age ( percent of women consuming), July 2000-June 2001 39

Table 11: Respondents Consuming Fruit and Vegetables in 7 Days by Number of Portions and Sex ( percent† consuming), July 2000-June 2001 40

Figure 4: Respondents Consuming Fruit and Vegetables in 7 Days by Number of Portions ( percent† consuming), July 2000-June 2001 40

Variations by Region 41

Variations in Households in Receipt of Benefits 41

4. Consumer Behaviour 42

MODERN LIVING 42

BREAKFAST 43

LUNCHEON HABITS 43

The Working Lunch 43

The Eurest Lunchtime Report 2002 43

Incidence and Duration of Lunch Break 43

Expenditure on Lunch 44

Influences on Choice 44

Favourite Lunches 45

The Staff Restaurant 45

Other Places of Purchase 45

Yell.com 45

School Meals 45

Recent Initiatives 45

The Education (Nutritional Standards for School Lunches) (England) Regulations 2000 45

Fruit in Schools Initiative 46

School Food Committees 46

The 2002 Sodhexo School Meals and Lifestyle Survey 46

Eating Patterns of Children 46

Expenditure 47

Healthy Eating 47

Views on School Catering 47

Regional Variations 48

Findings Among the 5 to 7 year-old Age Group 49

Criticism of School Catering 50

THE EVENING MEAL 50

AWARENESS OF THE IMPORTANCE OF DIET 50

ACCOUNTABILITY 51

AWARENESS OF ETHICAL FACTORS 51

ETHNIC POPULATIONs 52

THE CHILDREN'S MARKET 52

PSYCHOLOGICAL FACTORS AFFECTING EATING HABITS 52

Eating Disorders 52

Image Obsession 53

Table 12: Respondents Who Reported Dieting to Lose Weight by Sex and Age ( percent), July 2000-June 2001 53

Figure 5: Respondents Who Reported Dieting to Lose Weight by Sex and Age ( percent), July 2000-June 2001 53

Retraining the Mind 54

7. Consumer Dynamics 55

INTRODUCTION 55

Table 13: Factors Having Any Influence on Eating Habits ( percent of adults), 2003 55

ANALYSIS OF RESULTS 56

Awareness of Dietary Requirements and Effects on Health and a Desire to Lose Weight 56

Table 14: Awareness of Dietary Requirements and Their Effects on Health and a Desire to Lose Weight ( percent of adults), 2003 58

Table 15: Change in Taste and Preference and Concern About Animal Welfare or Environment ( percent of adults), 2003 61

Table 16: Change in the Amount of Leisure Time and Change in Work Patterns ( percent of adults), 2003 64

Change in Availability of Ingredients, Convenience Foods, etc. and Change in Disposable Income 66

Table 17: Change in Availability of Ingredients, Convenience Foods, etc. and Change in Disposable Income ( percent of adults), 2003 67

Following a Television Cookery Course or Buying New Cookery Books and Moving House 69

Table 18: Following a Television Cookery Course or Buying New Cookery Books and Moving House ( percent of adults), 2003 70

Starting a Family and Children Leaving Home 72

Table 19: Starting a Family and Children Leaving Home ( percent of adults), 2003 73

Divorcing or Separating from Partner and None of These 75

Table 20: Divorcing or Separating From a Partner and None of These ( percent of adults), 2003 76

5. An International Perspective 78

Overview 78

INFLUENCE of natural resources ON DIET 78

Global catering opportunities 78

6. PEST Analysis 79

POLITICAL FACTORS 79

ECONOMIC FACTORS 79

SOCIAL FACTORS 80

TECHNOLOGICAL FACTORS 80

8. Supplier Profiles 81

FOOD SUPPLIERS 81

Producers/Growers 81

Fishermen 81

FOOD MANUFACTURERS/PROCESSORS 82

Associated British Foods PLC 82

Corporate Strategy 82

Profitability 82

Table 21: Financial Results for Associated British Foods PLC (£m and percent), Years Ending 15th September 2001 and 14th September 2002 82

Cranswick PLC 82

Corporate Strategy 82

Profitability 83

Table 22: Financial Results for Cranswick PLC (£m and percent), Years Ending 31st March 2001 and 2002 83

Nestlé SA 83

Corporate Strategy 83

Profitability 84

Table 23: Financial Results for Nestlé SA, (CHFm and percent), Years Ending December 2000 and 2001 84

Northern Foods PLC 85

Corporate Strategy 85

Profitability 86

Table 24: Financial Results for Northern Foods PLC (£m and percent), Years Ending 31st March 2001 and 2002 86

Unilever Group 86

Corporate Strategy 86

Profitability 87

Table 25: Financial Results for Unilever Group Foods Division (£bn and percent), Years Ending 31st December 2000 and 2001 87

Uniq PLC 87

Corporate Strategy 87

Profitability 88

Table 26: Financial Results for Uniq PLC (£m), Years Ending 31st March 2001 and 2002 89

FOOD RETAILERS 89

Grocery Multiples 89

ASDA Group Ltd 90

Corporate Strategy 90

Profitability 90

Table 27: Financial Results for ASDA Group Ltd (£m), Years Ending 6th January 2001 and 31st December 2001 90

Safeway PLC 90

Corporate Strategy 90

Profitability 91

Table 28: Financial Results for Safeway PLC, (£m), Years Ending 31st March 2001 and 30th March 2002 91

Sainsbury's Supermarkets Ltd 91

Corporate Strategy 91

Profitability 92

Table 29: Financial Results for Sainsbury's Supermarkets Ltd (£m), Years Ending 31st March 2001 and 30th March 2002 92

Tesco PLC 92

Corporate Strategy 92

Profitability 93

Table 30: Financial Results for Tesco PLC (£m), Years Ending 24th February 2001 and 23rd February 2002 93

FOOD AWAY FROM HOME 93

Foodservice Groups 93

Compass Group PLC 93

Corporate Strategy 93

Profitability 94

Table 31: Financial Results for Compass Group PLC by Geographical Area (£m and percent), Years Ending 30th September 2001 and 2002 94

Sodhexo Alliance SA 95

Corporate Strategy 95

Profitability 96

Table 32: Financial Results for Sodhexo Alliance SA (?m), Years Ending 31st August 2001 and 2002 96

Public Houses, Restaurants and Takeaways 96

City Centre Restaurants PLC 96

Corporate Strategy 96

Profitability 96

Table 33: Financial Results for City Centre Restaurants PLC (£m), Years Ending 31st December 2000 and 2001 97

Greene King PLC 97

Corporate Strategy 97

Profitability 97

Table 34: Financial Results for Greene King PLC (£m), Years Ending 28th April 2001 and 4th May 2002 97

Pizza Express PLC 97

Corporate Strategy 97

Profitability 98

Table 35: Financial Results for Pizza Express PLC (£m and percent), Years Ending 30th June 2001 and 2002 98

Thistle Hotels PLC 98

Corporate Strategy 98

Profitability 99

Table 36: Financial Results for Thistle Hotels PLC (£m and percent), Years Ending 30th December 2000 and 2001 99

JD Wetherspoon PLC 99

Corporate Strategy 99

Profitability 99

Table 37: Financial Results for JD Wetherspoon PLC (£m and percent), Years Ending 28th July 2001 and 2002 100

9. The Future 101

Link Between Junk Food and Obesity 101

Low pay of food industry workers 101

Attitudes towards diet 101

Less Time Spent on Preparing Food 102

Reintroduction of Cookery to the National Curriculum 102

Importance of Educating Primary Schoolchildren in Healthy Eating 102

10. Further Sources 103

Associations 103

Publications 103

General Sources 104

Bonnier Information Sources 104

Government Sources 105

Other Sources 106

EXECUTIVE SUMMARY

'Not only do we stand on the brink of an obesity epidemic that could wipe years off children's lives, but poverty still condemns thousands of children every year to a lifetime of poor health followed by early death.' These are the words of Howard Stoate (The Guardian, 27th December 2002), Labour MP for Dartmouth and Chairman of the all-party parliamentary group on primary care and public health. They could be said to sum up the direction that cooking and eating habits have taken. Modern busy lifestyles and, in many cases, higher disposable incomes mean that the nation is eating much more processed food, often high in salt, sugar and fat and low in nutritional value. According to the IGD (formerly known as the Institute of Grocery Distribution), 49 percent of UK consumers eat preprepared meals at least once a week while some consider that the addition of a ready-made sauce to pasta, for example, qualifies as home cooking.

The UK is indeed fortunate in that it suffers no shortage of any food, nor, in what is a global industry, does it suffer many periods when foods are `out of season'. The regularity and quality of purchases of foods other than staples is dictated, to some extent, by disposable income. While, in real terms, the cost of food has fallen in recent years, there is a much more noticeable divide between those said to be time-poor and money-rich and time-rich and money-poor. It is cheaper to eat unhealthily but, even when money is no object, consumers in the UK have come to expect cheap food. They are frequently reluctant to pay extra for quality food or to shun the products of the intensive modern industrial agriculture that is exhausting the land, and possibly jeopardising health.

Diet is not only linked to physical health but also to emotional well-being, to behaviour, concentration and performance and has implications for the provision of healthcare. The Government and health organisations are consequently keen to deliver the message that diets should be improved. For example, co-ordinators, funded by the National Lottery's New Opportunities Fund, are to be added to each of the nine Government Offices for the Regions. The co-ordinators' aim is to encourage weekly farmers' markets so that producers can sell direct to the public too, as well as encouraging the population to eat the recommended daily amount of fruit and vegetables.

Young people today risk being less healthy than those brought up during post-war rationing and relatively sedentary lifestyles have compounded the problems. Various initiatives have, therefore, been instigated in schools while the World Health Organization is calling for a ban on the advertising of certain food and drink to children and the possible implementation of tax penalties on manufacturers. Healthier eating could cut heart attacks and cancer by a third and save the NHS £2bn in treatment costs.

In 2002, in an action that may herald an encouraging shift in consumer attitudes, a case was filed against McDonald's in New York. Parents of two teenage girls alleged that the fast-food giant failed to properly disclose the ingredients of its food and that the food had led to severe health problems. The notion was greeted with some derision and the judge did, in fact, dismiss the case, saying that he was aware that finding in favour of the plaintiffs could spawn thousands of similar lawsuits against restaurants. Nevertheless, some are of the opinion that the food industry faces serious legal challenges ahead, challenges that could extend beyond fast foods to food and drink bought for preparation and consumption in the home.

In spite of all these health concerns, for most people, eating simply remains a pleasurable experience. From an early age, it is associated with security and comfort and, in later life, is an intrinsic part of social life. Fewer households may be sitting down everyday to traditional family meals, but food is still an important part of many people's lives, even if eating is done at the same time as another activity, such as travelling and working.

There has never been so much choice when it comes to eating out, ranging from exclusive restaurants serving the top of the market to fast -food chains and in-store catering. Since 2000, supply has outpaced demand so that discounting and fixed-price meals have become a feature of many high-street restaurants. There is particular potential for food concessions at airports where low-cost, no-frills air travel is a booming business, a prime example of how eating habits are tailored to changes in the way lives are lived.

With a multi-cultural population and more foreign travel, consumers have developed an adventurous palate and dishes that were first only available in ethnic communities or in city restaurants and takeaways are now widely available in the retail sector. The choice of exotic ingredients is increasingly wide in the larger supermarkets. However, ethnic specialities are an increasing cause of concern to some who believe that a growing incidence of food allergies can be partly attributed to the fact that our diet is so varied and includes exotic produce that is not natural to our immediate environment.

This report looks at how lifestyles, economic restraints and awareness of diet all affect cooking and eating habits, as well as the influence of physiological, psychological, religious, ethical and cultural issues. Exclusive research was carried out to ascertain what factors had most contributed to any change in eating habits over the past couple of years.

As in similar surveys conducted for previous Key Note Cooking and Eating Market Assessment reports, the most commonly cited factor influencing change was a greater awareness of dietary requirements and effects on health. However, the percentage in 2003 citing this had declined from the percentage citing it in the survey carried out for the 2001 report, which in turn had decreased from that carried out in 1999. This suggests that either the message regarding diet and health is not getting through or, perhaps just as likely, that many consumers are feeling overloaded with information and confused.

It is of concern to note that the percentage of those in the 25 to 34 age group showed much less interest in dietary requirements and the effect on health than in previous surveys, apparently contradicting a view that those who fuelled the 'junk' fast-food culture are now shunning it.

Good eating habits must begin in childhood, hence the growth of healthy eating programmes and nutrition classes in primary schools, and parents need to take control of children's diets rather than avoid the conflict that arises when boundaries are imposed as to what food is eaten and when.

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Last updated by Amanda Porteous June 2003