HOME COOKING MEANS HEALTHIER EATING THE closure of cafes, restaurants, fast food outlets, schools and workplace canteens has contributed to more people eating at home. It seems that the lockdown has encouraged many people to rediscover the joys of home cooking – with more people cooking more from scratch and throwing away less food. There has also been a 93% growth in flour sales as many people have gone back to basics and started baking. Research shows that more frequent cooking in general and cooking from scratch is associated with a healthier diet. So could it be that the lockdown may mark the start of a healthier relationship with food for many people? Changing shopping habits Recent data shows that people have been buying more frozen food and long-lasting foods such as cans and food with a long shelf life. But although many people associate healthy eating with fresh produce, recent purchasing patterns shouldn’t prevent dietary recommendations from being met – frozen and canned choices still count towards these recommendations, are cheaper than fresh alternatives and last longer. Tinned fruit on breakfast cereal or porridge, for example; or a tin
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