Delicious, Disgusting, Dangerous: Eating in a time of food price volatility

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The third year results of the study
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  JOINT AGENCY RESEARCH REPORT OCTOBER 2015 www.ids.ac.uk www.oxfam.org   DELICIOUS, DISGUSTING, DANGEROUS Eating in a Time of Food Price Volatility Year 3 findings from the Life in a Time of Food Price Volatility Study Sachets of flavouring, Cochabamba, Bolivia. Credit: Alexandra Wanjiku Kelbert 2014   NAOMI HOSSAIN RESEARCH FELLOW, INSTITUTE OF DEVELOPMENT STUDIES  RICHARD KING POLICY RESEARCH ADVISER, OXFAM ALEXANDRA WANJIKU KELBERT RESEARCHER, INSTITUTE OF DEVELOPMENT STUDIES PATTA SCOTT-VILLIERS   RESEARCH FELLOW, INSTITUTE OF DEVELOPMENT STUDIES  NICK CHISHOLM SENIOR LECTURER, UNIVERSITY COLLEGE CORK      The third year results of the study  Life in a Time of Food Price Volatility   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, wider choice. Changes in food habits mean people are finding new ways to enjoy food and new foods to enjoy, often with greater convenience and ease. There is much to savour in the eating landscape 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. 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. Further information and reports from previous years about this project are available at: www.ids.ac.uk/lifeinatime www.oxfam.org.uk/foodprices     Delicious, Disgusting, Dangerous: Eating in a Time of Food Price Volatility 3   CONTENTS Glossary of food terms 5    Acronyms 6   EXECUTIVE SUMMARY 7   1   INTRODUCTION 8   SECTION 1: THE WAY WE EAT NOW 10   2   ANXIOUS CONSUMERS 11   3   CHANGING FOOD CULTURES 13   3.1 Traditions in decline 13   3.2 The novelty and pleasure of foreign foods 15   4   WHO EATS WHAT, WHERE, WHEN, WITH WHOM AND WHY? 18   4.1 Class and the cost of food 18   4.2 Gender and generation 20   4.3 Family and care 27   5   BAD FOOD 31   5.1 What are people worrying about? 31   5.2 Food production 34   5.3 Additives 35   5.4 Hygiene 35   5.5 Health and nutrition 36   5.6 Changing relationships 36   5.7 Who is protecting us against bad food? 37   5.8 What do people think should be done? 38   SECTION 2: FOOD PRICE MOVEMENTS IN 2014 40   6   WORLD FOOD PRICES 40   6.1 Why have prices fallen? 43   6.2 Policy developments 44   7   NATIONAL FOOD PRICES 45   7.1 Bangladesh 45   7.2 Bolivia 46   7.3 Burkina Faso 46   7.4 Ethiopia 47   7.5 Guatemala 48   7.6 Indonesia 48   7.7 Kenya 49   7.8 Pakistan 50   7.9 Vietnam 51      7.10 Zambia 51   8   SUMMARY 53   9   CONCLUSIONS 55   9.1 The link to food price volatility 56   9.2 Control and knowledge as food cultures change 57   10 RECOMMENDATIONS 59   NOTES 61   BIBLIOGRAPHY 64   ACKNOWLEDGEMENTS 69   Tables Table 1: Disgusting and dangerous food 32   Table 2: Cumulative impact of main staple food price changes on cost of the food basket, relative to previous quarter 53   Table 3: Cumulative impact of main staple food price changes on cost of the food basket, relative to baseline 54   Boxes Box 1 Project overview Box 2 Methods Figures Figure 1: Research locations 9   Figure 2: Food price indices decline markedly in 2014 40   Figure 3: Most food price indices fell in 2014, with the exception of meat and sugar 41   Figure 4: World staples and crude oil prices fell sharply for most of 2014, mixed picture for rice 41   Figure 5: Real and nominal food prices remain high in historical terms, but no longer dramatically so 42   Figure 6: Cereal prices projected to fall over the medium term. Prices expressed in nominal (left) and real terms (right) 42   Figure 7: Improving stock levels and stock-to-use ratios for staple crops provide a buffer against future shocks 43   Figure 8: Food and general consumer price inflation 2012  – 2014 54  
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