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Delicious, Disgusting, Dangerous: Eating in a time of food price volatility
Hossain, Naomi King, Richard Wanjiku Kelbert, Alexandra Scott-Villiers, Patta Chisholm, Nick
Hossain, Naomi
King, Richard
Wanjiku Kelbert, Alexandra
Scott-Villiers, Patta
Chisholm, Nick
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2015-11-03
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Research report
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70
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<p>The third year results of the study ‘Life in a Time of Food Price Volatility’<em> </em>uncover the realities of what people on low and precarious incomes are eating. For the consumer, there are undeniable benefits from the integration of world food trade: more stable supply and wider choice. Changes in food habits mean people are finding new ways to enjoy food and new foods to enjoy – often with greater convenience as new markets for purchased and prepared foods open up. But the loss of control this brings has detrimental impacts on wellbeing. Most people feel they understand little about how new foods affect their health and nutrition; knowledge that they had accrued over generations and longer with respect to their customary cuisines is now less relevant. People have real worries about a new culture of fast food and fake food; they worry about additives, nourishment and food hygiene and they feel that governments do too little to protect them from the risks.</p>
<p>See<strong> <a href="http://policy-practice.oxfam.org.uk/our-work/food-livelihoods/food-price-volatility-research">Life in a Time of Food Price Volatility</a></strong> for further information and reports from previous years about this project. This research project has been funded by the UK government and Irish Aid.</p>
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English
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Life in a time of food price volatility
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978-1-78118-279-6