Reframing convenience food

Appetite

Volumn 98, Issue , 2016, Pages 1-11

  Jackson, Peter ^a   Viehoff, Valerie ^b  

^a UNIVERSITY OF SHEFFIELD   (United Kingdom)

^b UNIVERSITY OF BONN   (Germany)

Author keywords

Convenience food; Health; Ready meals; Sustainability; Theories of practice

Indexed keywords

ENVIRONMENTAL SUSTAINABILITY; EUROPE; FAMILY LIFE; FOOD WASTE; HUMAN; MARKET; NUTRITION; PUBLIC HEALTH; SYSTEMATIC REVIEW; CONSUMER ATTITUDE; COOKING; DECISION MAKING; FAST FOOD; FOOD PREFERENCE; MEAL; UNITED KINGDOM;

CHOICE BEHAVIOR; CONSUMER BEHAVIOR; COOKING; EUROPE; FAST FOODS; FOOD PREFERENCES; HUMANS; MEALS; PUBLIC HEALTH; UNITED KINGDOM;

EID: 84951293116     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2015.11.032     Document Type: Article

References (107)

1. Ahlgren M., Gustafsson I.-B., Hall G. Attitudes and beliefs directed towards ready-meal consumption. Food Service Technology 2004, 4:159-169. http://onlinelibrary.wiley.com/doi/10.1111/j.1471-5740.2004.00102.x/pdf.
2. Ahlgren M., Gustafsson I.-B., Hall G. The impact of the meal situation on the consumption of ready meals. International Journal of Consumer Studies 2005, 29(6):485-492. http://onlinelibrary.wiley.com/doi/10.1111/j.1470-6431.2005.00416.x/pdf.
3. Ahlgren M., Gustafsson I.-B., Hall G. Buyers' demands for ready meals - influenced by gender and who will eat them. Journal of Foodservice 2006, 17:205-211. http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4506.2006.00038.x/pdf.
4. Alkerwi A., Crichton G., Hébert J. Consumption of ready-made meals and increased risk of obesity. British Journal of Nutrition 2015, 113(2):270-277.
5. Bava C., Jaeger S., Park J. Constraints upon food provisioning practices in 'busy' women's lives: trade-offs which demand convenience. Appetite 2008, 50:486-498. http://www.sciencedirect.com/science/article/pii/S0195666307003996.
6. de Boer M., McCarthy M., Cowan C., Ryan I. The influence of lifestyle characteristics and beliefs about convenience food on the demand for convenience foods in the Irish market. Food Quality and Preference 2004, 15:155-156.
7. Botonaki A., Mattas K. Revealing the values behind convenience food consumption. Appetite 2010, 55:629-638. http://www.ncbi.nlm.nih.gov/pubmed/20875475.
8. Brembeck H. Home to McDonald's. Upholding the family dinner with the help of McDonald's. Food, Culture and Society 2005, 8:215-226.
9. Brunner K.-M. Nachhaltiger Konsum und soziale Ungleichheit 2014, Working Papers - Verbraucherpolitik Verbraucherforschung, Arbeiterkammer Wien, Februar 2014, Available online at:, (Accessed 1.06.15). http://media.arbeiterkammer.at/PDF/Working_Paper_Nachhaltiger_Konsum.pdf, 2218-2764.
10. Brunner T., von der Horst K., Siegrist M. Convenience food products. Drivers for consumption. Appetite 2010, 55:498-506.
11. Brunsø K., Grunert K.G. Development and testing of a cross-culturally valid instrument: food-related lifestyle. Advances in Consumer Research 1995, 22:475-480.
12. Buckley M., Cowan C., McCarthy M. The convenience food market in Great Britain. Convenience food lifestyle (CFL) segments. Appetite 2007, 49:600-617.
13. Bugge A.B., Almås R. Domestic dinner. Representations and practices of a proper meal among young suburban mothers. Journal of Consumer Culture 2010, 6(2):203-228. http://joc.sagepub.com/content/6/2/203.full.pdf.
14. Büsser S., Jungbluth N. Aluminium beeinflusst nur gering. Alimenta 2009, 14:13-14. Available online at:, (Accessed 1.06.15). http://www.esu-services.ch/fileadmin/download/buesser-2009-LCA-Lasagne-alimenta.pdf.
15. Candel M. Consumers' convenience orientation towards meal preparation. Conceptualization and measurement. Appetite 2001, 36:15-28.
16. Caraher M., Dixon P., Lang T., Carr-Hill R. The state of cooking in England. The relationship of cooking skills to food choice. British Food Journal 1999, 101:590-609.
17. Carrigan M., Szmigin I. 'Mothers of invention': maternal empowerment and convenience consumption. European Journal of Marketing 2006, 40(9/10):1122-1142. http://www.emeraldinsight.com/doi/pdfplus/10.1108/03090560610681041.
18. Carrigan M., Szmigin I., Leek S. Managing routine food choices in UK families: the role of convenience consumption. Appetite 2006, 47:371-383. http://www.sciencedirect.com/science/article/pii/S0195666306004181.
19. Celnik D., Gillespie L., Lean M.E.J. Time-scarcity, ready-meals, ill-health and the obesity epidemic. Trends in Food Science & Technology 2012, 27:4-11. http://www.sciencedirect.com/science/article/pii/S0924224412001173.
20. Copeland M. Relation of consumers' buying habits to marketing methods. Harvard Business Review 1923, 1(April):282-289.
21. Costa A.I.De A., Schoolmeester D., Dekker M., Jongen W.M.F. To cook or not to cook: a means-end study of motives for choice of meal solutions. Food Quality and Preference 2007, 18:77-88. http://www.sciencedirect.com/science/article/pii/S0950329305001321.
22. Cowan R. More work for mother: The ironies of household technology from the open hearth to the microwave 1983, Basic Books, New York.
23. st-century Belgium. Appetite 2015, 94:54-61.
24. Darlington R., Staikos T., Rahimifard S. Analytical methods for waste minimisation in the convenience food industry. Waste Management 2009, 29(4):1274-1281.
25. De Vault M. Feeding the family: The social organization of caring as gendered work 1991, University of Chicago Press, Chicago.
26. Defra Food synthesis review 2009, (AD Research & Analysis, Icaro Consulting, Alex Inman Consulting, Residua and Tara Garnett), Social Marketing Practice, London.
27. Defra Green food project curry sub group report 2012, Department for Environment, Food and Rural Affairs, London.
28. Defra Green food project conclusions 2012, Department for Environment, Food and Rural Affairs, London.
29. Defra Sustainable consumption report. Follow-up to the Green food project 2013, Department for Environment, Food and Rural Affairs, London.
30. Delormier T., Frohlick K.L., Potvin L. Food and eating as social practice - understanding eating patterns as social phenomena and implications for public health. Sociology of Health and Illness 2009, 31:215-228.
31. Dixon J.M., Hinde S.J., Banwell C.L. Obesity, convenience and "phood". British Food Journal 2006, 108(8):634-645. doi:. http://dx.doi.org/10.1108/00070700610682328.
32. Ernährungsnetzwerk Convenience-Lebensmittel.Schnell, bequem, aber auch gesund? Available online at:, (Accessed 1.06.15). http://www.ernaehrungsnetzwerk.de/Schriften/Convenience-Lebensmittel.pdf.
33. Evans D. Blaming the consumer - once again. The social and material contexts of everyday food waste practices in some English households. Critical Public Health 2011, 21:429-440.
34. Everts J., Lahr-Kurten M., Watson M. Practice matters! Geographical inquiry and theories of practice. Erdkunde 2011, 65(4):323-334.
35. Freidberg S. Fresh. A perishable history 2009, Harvard University Press, Cambridge.
36. FSA Salt in ready meals survey findings, 2003 available at:. http://www.food.gov.uk/multimedia/faq/readymealsqanda.
37. Geeroms N., Verbeke W., Van Kenhove P. Consumers' health-related motive orientations and ready meal consumption behaviour. Appetite 2008, 51:704-712.
38. Gofton L. Convenience and the moral status of consumer practices. Food choice and the consumer 1995, 152-181. Blackie, Glasgow. D. Marshall (Ed.).
39. Grinnell-Wright V., Wilson J., Downing P. Review of evidence on consumer food-related behaviours that impact on sustainability (Final report EVO541) 2013, Best Foot Forward: The Sustainability Consultants, Available online at:, (Accessed 1.06.15). http://randd.defra.gov.uk/Document.aspx?Document=11304_EVO541DefraFoodRelatedBehavioursFinalReport.pdf.
40. Grunert K.G. Conveniencemad [convenience food]. Mad, Mennesker og Måltider 2003, Munksgaard, Copenhagen. 2nd ed. 2012. L. Holm, S.T. Kristensen (Eds.).
41. Guthman J. Weighing in: Obesity, food justice, and the limits of capitalism 2013, University of California Press, Berkeley and Los Angeles.
42. Halkier B. Suitable cooking? performance and positionings in cooking practices among Danish women. Food, Culture & Society 2009, 12(3):357-377. doi:. http://dx.doi.org/10.2752/175174409X432030.
43. Halkier B. Easy eating? negotiating convenience food in media food practices. Making sense of consumption 2013, 119-136. University of Gotheburg Press, Gothenburg. L. Hansson, U. Holmberg, H. Trenset (Eds.).
44. Halkier B. Getting along with pizza-fication? the expectable and acceptable place of convenience food in everyday life among young Danes. Paper presented to the Nordic Conference of consumer research 2014, (Vaasa, Finland).
45. Heldke L. Exotic appetites: Ruminations of a food adventurer 2003, Routledge, London.
46. Hoek A.C., Luning P.A., Stafleu A., de Graaf C. Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers. Appetite 2004, 42:265-272.
47. Howard S., Adams J., White M. Nutritional content of supermarket ready meals and recipes by television chefs in the United Kingdom: cross sectional study. British Medical Journal 2012, 345:e7607. (17 December 2012). http://dx.doi.org/10.1136/bmj.e7607.
48. Jabs J., Devine C. Time scarcity and food choices: an overview. Appetite 2006, 47:196-204. doi:. http://dx.doi.org/10.1016/j.appet.2006.02.014.
49. Jackson P. Convenience. Food words. Essays in culinary culture 2013, 56-59. Bloomsbury, London. P. Jackson, the CONANX group (Eds.).
50. Jackson P. Anxious appetites: Food and consumer culture 2015, Bloomsbury, London.
51. Jaeger S., Meiselman H. Perceptions of meal convenience. The case of at-home evening meals. Appetite 2004, 42:317-325.
52. Levenstein H. Fear of food 2012, University of Chicago Press, Chicago.
53. Mahon D., Cowan C., McCarthy M. The role of attitudes, subjective norm, perceived control and habit in the consumption of ready meals and takeaways in Great Britain. Food Quality and Preference 2006, 17:474-481. 10.1016/j.foodqual.2005.06.001.
54. Mäkelä J. Cultural definitions of the meal. Dimensions of the meal. The science, culture, business, and art of living 2000, 7-18. Aspen Publishers, Gaithersburg. H.L. Meiselman (Ed.).
55. Marshall D., Bell R. Meal construction: exploring the relationship between eating occasion and location. Food Quality and Preference 2003, 14:53-64. http://www.sciencedirect.com/science/article/pii/S0950329302000150.
56. Meah A., Watson M. Saints and slackers: challenging discourses about the decline of domestic cooking. Sociological Research Online 2011, 16(2)(6). http://www.socresonline.org.uk/16/2/6.html.
57. Minister of Agriculture and Agri-Food Canada Ready-meal trends in Germany. Market Indicator report, december 2012 2012, Available online at:, (Accessed 1.06.15). http://www5.agr.gc.ca/resources/prod/Internet-Internet/MISB-DGSIM/ATS-SEA/PDF/6323-eng.pdf.
58. Mintel U.K. Chilled and frozen ready meals. (May 2010) Available online at:, (Accessed 5.04.15). http://store.mintel.com/chilled-and-frozen-ready-meals-uk-may-2010.
59. Mintel U.K. Prepared meals (UK, may 2013) Available online at:, (Accessed 15.04.15). http://store.mintel.com/prepared-meals-uk-may-2013.
60. Moisio R., Arnould E.J., Price L.L. Between mothers and markets. Constructing family identity through home-made food. Journal of Consumer Culture 2004, 4(3):361-384.
61. Murcott A. Family meals: a thing of the past? in Caplan, P. Food, health and identity 1997, 32-49. Routledge, London.
62. Nestlé Deutschland A.G. So is(s)t Deutschland. Ein Spiegel der Gesellschaft. Nestlé Studie 2011, Frankfurt a.M.: Verlagsgruppe Deutscher Fachverlag 2011.
63. O'Connell R., Brannen J. Food, families and work 2016, Bloomsbury, London, in press.
64. Öko-Institut e.V Klimabilanz Tiefkühlkost. Ergebnisbericht: Vergleich von Angebotsformen und Identifikation der Optimierungspotentiale für ausgewählte Tiefkühlprodukte 2012, Available online at:, (Accessed 1.06.2015). http://www.oeko.de/oekodoc/1256/2012-395-de.pdf.
65. Olsen S.O., Prebensen N., Larsen T.A. Including ambivalence as a basis for benefit segmentation. A study of convenience food in Norway. European Journal of Marketing 2009, 43(5/6):762-783. doi. http://www.emeraldinsight.com/doi/pdfplus/10.1108/03090560910947034.
66. Olsen N.V., Sijtsema S.J., Hall G. Predicting consumers' intention to consume ready-to-eat meals. The role of moral attitude. Appetite 2010, 55:534-539. http://www.sciencedirect.com/science/article/pii/S0195666310004939.
67. O'Connell R., Knight A., Brannen J. Food austerity from an historical perspective: making sense of 1950s mass observation data in the contemporary era. Discover Society 2015, Jan 2015, available online:. http://discoversociety.org/2015/01/03/food-austerity-from-an-historical-perspective-making-sense-of-1950s-mass-observation-data-in-the-contemporary-era/.
68. Packaging News Are ready meals being frozen out? 2013, Available at:, (Accessed 25.03.15). http://www.packagingnews.co.uk/news/markets/ready%20meals/.
69. Pérez-Cueto F.J.A., Verbeke W., de Barcellos M.D., Kehagia O., Chryssochoidis G., Scholderer J., et al. Food-related lifestyles and their association to obesity in five European countries. Appetite 2010, 54:156-162.
70. Prim M., Gustafsson I.-B., Hall G. The appropriateness of ready meals for dinner. Journal of Foodservice 2007, 18:238-250.
71. Reckwitz A. Toward a theory of social practices. A development in culturalist theorizing. European Journal of Social Theory 2002, 5:243-263.
72. Reed Z., McIleen-Farley H., Strugnell C. Factors affecting consumer acceptance of chilled ready meals on the Island of Ireland. International Journal of Consumer Studies 2003, 27(1):2-10. http://onlinelibrary.wiley.com/doi/10.1046/j.1470-6431.2003.00281.x/epdf.
73. Reed Z., McIlveen H., Strugnell C. The retailing environment in Ireland and its effect on the chilled ready meal market. Journal of Consumer Studies and Home Economics 2000, 24:234-241.
74. Reed Z., McIlveen H., Strugnell C. The chilled ready meal market in Northern Ireland. Nutrition and Food Science 2001, 31:103-109.
75. RnR Market Research Consumer trends analysis: Understanding consumer trends and drivers of behaviour in the UK ready meals market 2013, Available at:, [last Accessed 15.04.2014]. http://www.researchandmarkets.com/reports/2638968/consumer_trends_analysis_understanding_consumer.
76. Romani S. Feeding post-modern families. Food preparation and consumption practices in new family structures. European advances in consumer research volume 7 2005, 250-254. Association for Consumer Research, Goteborg. K.M. Ekstrom, H. Brembeck (Eds.).
77. Salter K. Cathy Chapman: The woman who changed the way we eat 2010, Daily Telegraph 10 October 2010.
78. Sayer A. Method in social science. A realist approach 1992, Routledge, London. 2nd ed.
79. Scholderer J., Grunert K. Consumers, food and convenience. The long way from resource constraints to actual consumption patterns. Journal of Economic Psychology 2005, 26:105-128.
80. Scholliers P. Convenience foods. What, why, and when, Appetite 2015, doi:, (Accessed 25 06.15). http://dx.doi.org/10.1016/j.appet.2015.02.017.
81. Sheely M. Global adoption of convenience foods. American Journal of Agricultural Economics 2008, 5:1356-1365.
82. Short F. Kitchen secrets: The meaning of cooking in everyday life 2006, Berg, Oxford.
83. Shove E. Comfort, cleanliness and cnvenience. The social organization of normality 2003, Berg, Oxford.
84. Shove E.A., Hand M., Ingram J., Watson M. The design of everyday life 2007, Berg, Oxford.
85. Shove E., Pantzar M., Watson M. The dynamics of social practice 2012, Sage, London.
86. Shove E., Southerton D. Defrosting the freezer: from novelty to convenience. A narrative of normalization. Journal of Material Culture 2000, 5(3):301-319. http://mcu.sagepub.com/content/5/3/301.full.pdf+html.
87. Stieß I., Rubik F. Kommunaler Klimaschutz. Alltagsroutinen klimafreundlicher gestalten. ÖkologischesWirtschaften 2015, 1(30):39-45. 10.14512/OEW300139.
88. Szabo M. The challenges of 're-engaging with food'. Connecting employment, household patterns and gender relations to convenience food consumption in North America. Food, Culture & Society 2011, 14(4):547-566. http://www.ingentaconnect.com/content/bloomsbury/fcs/2011/00000014/00000004/art00006.
89. University of Glasgow Ready-meals are 'nutritionally chaotic' study finds available at:, (Accessed 25.03.15). http://www.gla.ac.uk/news/archiveofnews/2012/july/headline_237631_en.html.
90. Usborne S. Ready happy returns: The instant meal celebrates its 30th birthday 2009, The Independent, 23 July 2009, (Accessed 1.06.15). http://www.independent.co.uk/life-style/food-and-drink/features/ready-happy-returns-the-instant-meal-celebrates-its-30th-birthday-1757391.html#.
91. Van der Horst K., Brunner T.A., Siegrist M. Ready-meal consumption: associations with weight status and cooking skills. Public Health Nutrition 2010, 14(2):239-245. http://journals.cambridge.org/download.php?file=%2FPHN%2FPHN14_02%2FS1368980010002624a.pdf%26code=446ead437d122dc53395fd739ff44a29.
92. Verlegh P.W.J., Candel M.J.J.M. The consumption of convenience foods: reference groups and eating situations. Food Quality & Preference 1999, 10(6):457-464.
93. Warde A. Consumption, food and taste. Culinary antinomies and commodity culture 1997, Sage, London.
94. Warde A. Convenience food: space and timing. British Food Journal 1999, 101(7):518-527. http://www.emeraldinsight.com/doi/pdfplus/10.1108/00070709910279018.
95. Warde A. Consumption and theories of practice. Journal of Consumer Culture 2005, 5:131-153.
96. Warde A. What sort of a practice is eating?. Sustainable practices: Social theory and climate change 2013, 17-30. Routledge, London. E. Shove, N. Spurling (Eds.).
97. Warde A. The practice of eating 2016, Polity Press, Cambridge, in press.
98. Warde A., Martens L. Eating out. Social differentiation, consumption and pleasure 2000, Cambridge University Press, Cambridge.
99. Warde A., Shove E., Southerton D. Convenience, schedules and sustainability. Paper presented to the European Science Foundation summer school on sustainable consumption 1998, Lancaster University, available at, Accessed 26.05.2015. http://www.lancaster.ac.uk/fass/projects/esf/convenience.html.
100. Watkins H. Beauty queen, bulletin box and browser: rescripting the refrigerator. Gender, Place and Culture 2006, 13(2):143-152.
101. Which? The future of food 2013, The Consumers' Association, London.
102. Which? Food system challenges 2015, The Consumers' Association/Government Office of Science, London.
103. Winterman D. The rise of the ready meal 2013, BBC News Magazine, 16 February 2013, (Accessed 15.04.2015). http://www.bbc.co.uk/news/magazine-21443166.
104. WirtschaftsWoche Tiefkühlwaren bleiben im Supermarkt liegen 2015, WirtschaftsWoche, 16 April 2015, available online at:, (Accessed 1.06.2015). http://www.wiwo.de/unternehmen/handel/fertiggerichte-tiefkuehlwaren-bleiben-im-supermarkt-liegen/11645070.html.
105. WRAP (Waste and Resources Action Programme) Understanding food waste 2007, available at:, (Accessed 25.03.2015). http://www.wrap.org.uk/sites/files/wrap/FoodWasteResearchSummaryFINALADP29_3__07.pdf.
106. Yale L., Venkatesh A. Toward the construct of convenience in consumer research. Advances in Consumer Research 1986, 13:403-408.
107. Finley G. Ready to eat meals: A revolution 2010, Report produced for Oscar Mayer Quality Foods, Available online at:, (Accessed 15.04.15). http://www.uecbv.eu/doc/Ready%20to%20eat%20meals%20a%20revolution%20-%20Gerry%20Finey.pdf.