Among the third of consumers who increased scratch meal preparation, 79% think they will continue with this behaviour post lockdown, compared with only 21% who assume they’ll revert to previous patterns. And among the quarter who claim they wasted less food in lockdown, over 90% think this will continue.
Relative to other behaviours we asked about, these are high levels of claimed ‘stickability’. And their prevalence amongst younger consumers bodes well for longer term impacts. The reality may be different but we do see a clear desire for a more careful, less disposable mindset with more scratch cooking and less waste. And if that becomes a reality, it’s a forward step towards a more sustainable, less wasteful lifestyle.