Home Cooking and Eating in the Global Dietary Transition: Evolving Roles in Achieving Sustainable Food Systems
Year: 2025
Type: article
Abstract: The global food system is a key determinant of environmental sustainability and public health. While much research has focused on the impacts of what people eat, less attention has been given to how and where food is prepared and consumed – particularly the declining practice of home cooking. This decline is driven by a combination of factors including urbanization, increased labour market participation (especially among women), time constraints, and the growing availability of convenient and affordable food-away-from-home options. This case examines how home cooking influences multiple sustainability dimensions, including its potential to lower dietary environmental footprints, reduce food waste, and improve nutritional quality by promoting healthier meal compositions. Additionally, household cooking practices affect indoor air pollution and energy use, contributing to both health risks and environmental concerns. The gendered nature of food preparation further raises questions about the unequal distribution of domestic labour and its socio-economic implications. As global dietary transitions shift consumption patterns due to urbanization, income growth, and evolving food markets, the environmental, health, and gendered effects of home cooking are also changing. Understanding these dynamics is crucial for promoting sustainable food systems that advance both human and planetary well-being in alignment with the Sustainable Development Goals (SDGs). Information © The Authors 2025
Source: Food Science and Nutrition Cases
Institutions: Cardiff University, Tsinghua University
Language: English
Subfield: Ecology
Field: Environmental Science
Domain: Physical Sciences
Open Access status: green
OpenAlex ID: W4410215604