Main Meal Repertoires

Main Meal Repertoires How Australians plan, purchase and choose main meals

About the research Main Meal Repertoires provides an understanding of Australians’ main meal repertoires focusing on meals prepared in the home.

This research builds on findings from Last Night’s Dinner1, extending our understanding of the main meal, from the meal cooked last night, to the full menu cycle. It covers main meal repertoire size, structure and the influence of planning, purchasing and cooking skills on the repertoire and its healthiness.

To understand how main meal preparers approach planning, preparing and cooking main meals over a weekly or fortnightly period, qualitative research was conducted by researchers from The Ipsos Mackay Report. Affinity group discussions and in-depth interviews were conducted in-home from 26 April to 7 May 2010 in Brisbane and Sydney.

A questionnaire was then developed based on these insights by the research and analytics agency, The Clever Stuff. An online survey was conducted from 22 to 30 June 2010 amongst 928 main meal preparers. A nationally representative sample was assured by setting interlocking quotas on gender, age, location and income.

The report was written by Rebecca Huntley from The Ipsos Mackay Report with input from Professor Tony Worsley, Deakin University.

The research was commissioned by Meat & Livestock Australia (MLA). MLA is a producer-owned company responsible for managing research and development, marketing and communications on behalf of the Australian beef, sheepmeat and goatmeat industries.

1. Meat & Livestock Australia. Last Night’s Dinner – What Australians prepared for dinner last night, 2009. Available from MLA.

Overview There is no typical main meal preparer … page 2 Main meals are being prepared in a wide range of different households in Australia. While mums with children are most likely to be main meal preparers, men appear to be getting more involved.

‘New’ meal planning means there is no typical main meal menu … page 4 Rigid and predictable meal plans do not provide the variety and flexibility required by today’s main meal preparers.

There is a broad range of meals in the main meal repertoire … page 6 The number of meals in the repertoire varies from 14 to 46 and is dependent on life stage and lifestyle.

Some meals are cooked more frequently than others … page 8 Although there is no standard or weekly menu cycle, some meals are weekly favourites for most main meal preparers.

Different dishes meet specific needs … page 10 While key drivers of meal choice are taste, convenience, cost, health and cooking ability, meals are often chosen to meet specific needs.

It comes down to cooking confidence and involvement … page 12 Most Australians believe they are able to quickly make a meal from scratch and even adapt and improvise to some extent, however, they are less confident planning meals for different dietary requirements.

Life stage, skill and income determine the scope of the menu … page 14 The main influences on the number of meals in the repertoire are life stage, skill and income.

Cooking skill and takeaway frequency influences the healthiness of the repertoire … page 16 The healthiness of a meal is influenced by takeaway frequency, cooking skill and, to a lesser extent, purchasing behaviour. We need to better understand cooking skills required to make a variety of nutritious main meals.

1

There is no typical main meal preparer While mums with children are most likely to be main meal preparers, men appear to be getting more involved.

Main meals are being prepared in a wide range of different households in Australia. Almost half of our sample represented households with children, a quarter singles and the remaining, couples.

To better understand how age and life stage influences behaviour and choices around the main meal repertoire, the quantitative findings were segmented into the following categories: young singles; young couples with no children; families with young children under six; families with children between the ages of six and twelve; families with children older than twelve; older couples; and older singles.

This study indicates a much higher involvement of men in meal preparation compared to our previous research, Last Night’s Dinner. Although use of different methodologies may explain some of the difference, these latest findings are consistent with trends showing men becoming more active in the kitchen, which has also been reported in other studies.

The qualitative research found that main meal preparation in the home is no longer viewed by our society as merely ‘women’s work’. It was apparent that men’s involvement spans from cooking the meat for the evening meal on the BBQ, to responsibility for cooking meals on the weekend, to being equally responsible for family meals throughout the week.

“We will take turns. If I am working late he will cook.”

2

Life stage segmentations used in this study

Young single under 35 living at home/ out of home Older single 35 and over Young couple under 35 with no children 16%

10% 8%

19%

Older couple 35 and over without children

18%

17%

Family with children under 6

12%

Family with children 6 to 12

Family with children over 12

Gender of main meal preparers Last Night’s Dinner survey 2009 n=1,421 24% male

76% female

Telephone survey

Main Meal Repertoire study 2010 n=928 43% male

57% female

Online survey

64% female

Online survey

Ipsos Omnibus study 2010 n=1,034 36% male

3

‘New’ meal planning means there is no typical main meal menu The general approach to planning is flexible, relying on a staple of meals and ingredients but with ample room for improvisation and variety.

The stereotype of meat and veg three times a week, fish on Fridays and a Sunday roast no longer holds. Rigid and predictable meal plans do not provide the variety and flexibility required by today’s main meal preparers.

Weekly meal planning is a rare occurrence today.

The majority of main meal preparers, irrespective of age and lifestyle, plan on the day or have a few meals planned a couple of days ahead.

The emphasis is less on strict planning of meals and more on ensuring you have enough ingredients to make whatever dish you have the time or interest to prepare.

Just over half of all main meal preparers purchase ingredients typically used to make a range of different meals without knowing in advance what they might make with them. A quarter buy staples and then top up on other ingredients as needed. The rest purchase ingredients for a set number of meals.

The desire for flexibility and variety explains this new approach to planning meals. Main meal preparers want the flexibility to create menu plans ‘on the hop’ leaving them open to respond to food specials and fluctuations in food quality and adapt to changes in household activities and tastes.

An overly planned approach is seen to be old fashioned and predictable, thwarting creativity and spontaneity and consequently, variety and interest.

The availability of late opening and 24-hour supermarkets means that main meal preparers don’t need to be as organised about cooking as previous generations.

“It’s about having at least three varieties of protein and three to four veggies in my fridge and tomato paste, pasta and rice in my cupboard. If I have all these things I’d be right for the week. I could whip up anything.”

4

Main meal planning Planned on the day

Planned for the week 42%

23%

35%

Planned for a couple of days

Main meal ingredient purchasing Purchased100% typical ingredients for a range of 80% unplanned meals 60%

25%

Basic ingredients purchased and topped up as needed

51% 24%

40% 20% 0%

Purchased ingredients for a number of planned meals

Main meal planning by purchasing behaviour 100% 80%

11% 28%

46% 66%

60% 40%

62%

l

Planned for the week

l

Planned for a couple of days

l

Planned on the day

40% 31%

20%

14%

3%

0%

Purchased ingredients for a number of planned meals

Purchased typical ingredients for a number of unplanned meals

Purchased some basic ingredients but topped up as needed

5

There is a broad range of meals in the main meal repertoire The number of meals in the main meal repertoire varies from 14 to 46 depending on life stage and lifestyle.

The usual approach to creating a meal is to base it on a particular protein choice and then consider the cooking method. Key proteins around which meals are constructed are beef, chicken, lamb, pork, fish and eggs.

Beef is the most common protein followed by chicken, with slight differences in preference for other proteins across life stages.

Not surprisingly, singles – both young and old – reported preparing the least number of meals. The qualitative research shows that singles feel as if cooking for one is ‘not worth the effort’ and this reluctance contributes to a limited repertoire.

Couples are more likely to have a broader spectrum of meals in their repertoire than singles, while the number of meals in the repertoire peaks when children enter the household. This reflects the desire of main meal preparers to provide their family with variety. The assumption made is that a varied diet is more likely to engage and interest potentially fussy family members and ensure they eat at least one healthy meal a day.

Lifestyle circumstances, particularly income, also influences the number of meals in the repertoire. This is validated by the qualitative research which found main meal preparers on low incomes found cooking on a budget difficult and stressful. The more limited the resources, the more limited the number of meals regularly cooked. Single, older males with a lower income reported the most limited repertoire of 14 meals.

There was little difference in the number of meals in the repertoire of homemakers compared to those in paid employment. However, the qualitative research suggests work commitments are perceived as barriers to trying out new meals. Mums in part-time work and with a partner reported the most varied repertoire at 46 meals.

“When you’ve got children you’ve got to think outside the box and come up with things, make sure the children are eating healthy.”

6

6.4

7.6

5.2

5.7

7.6

1.3 7.6

2.0

1.0 6.3

2.4

2.2

1.8

5.8

1.3

1.3

2.2

2.6

1.3 5.8

3.2

1.8

5.8

8.6

4.8

7.9

2.3

5.2 2.4

1.3

1.8

5.8 2.4

1.3

2.5 1.5

4.8

2.0

5.7 1.8

2.0

5.7 2.4 1.6

3.4

24.8 2.4

2.2

5.4 2.3

2.4 0.9 2.5 0.9 0.9 0.9

2.4

5.8 5.4 4.6 2.4 2.3 1.7 2.02.12.0 2.0 2.0 Fish 2.01.7 2.2 2.0 2.0 2.2 2.2 2.2

5.8 2.4

5.4

2.1

2.0

30.1

2.4

1.7

0.9 1.6 1.0 0.9 0.9 1.0 1.0 1.0 Pork

1.0

2.4 1.6

4.8

7.9

4.8

7.9 1.5

2.2

2.5 1.5

2.2

2.2

7.9

2.0

1.6 3.4

3.4

5.7

5.7

3.4

5.7

28.7

28.7

30.1

30.1

30.1

30.1

30.5

1.6 30.1

28.7

28.7

1.0

2.5 1.0

1.4

24.8

1.4 24.8

1.4

24.8

24.8

2.1

1.7

2.5 1.6 1.0 1.4 5.8 5.8 4.8Young 3.4 Family with Family with Young Family with Older Older 8.6 7.9 5.7 24.8 30.1 28.7 30.1 30.5 27.9 children 2.3 children couple children2.4 single couple 1.9 2.1 single 2.1 2.4 1.7 2.3 3.2 1.8 2.4 2.1 1.7 no children 2.5 under 6 over 12 2.6 2.5 2.4 1.66 to 12 1.3 1.3 1.5 1.6 1.0 1.8 2.2 2.0 1.4 5.8 5.8Number of main 4.8 meal 3.4 8.6 7.9 5.7 28.7 24.8 30.1 5.4 20.2 30.1 30.5 4.7 5.3 5.2 5.8 4.6 3.6 27.9 options* in repertoire 2.1 2.1 2.4 2.4 2.3 1.7 2.3 1.8 2.4 2.1 1.7 2.6 2.5 2.4 2.5 1.6 1.3 1.5 1.6 1.0 2.2 2.0 1.4 5.8 4.8 6.4 6.4 6.4 6.4 3.4 6.4 7.66.47.6 7.6 6.4 7.6 8.67.6 8.6 8.6 7.6 8.6 8.6 8.68.6 8.6 8.6 8.6 8.6 8.6 8.6 8.6 8.6 8.6 8.6 8.6 7.9 7.9 7.9 8.6 7.9 5.7 8.6 7.95.7 5.7 7.9 5.7 24.8 5.7 7.9 24.8 7.6 8.6 24.8 30.1 28.7 20.2 30.1 30.5 Beef 5.2 5.3 5.8 5.4 4.6 3.6 27.9 2.1 2.4 2.4 2.3 1.7 2.3 1.8 2.4 2.1 1.7 2.5 2.4 2.5 1.6 1.5 1.6 1.0 2.2 2.05.2 5.2 5.2 5.2 1.45.2 5.7 5.2 5.7 5.7 5.2 5.7 6.3 5.7 6.3 6.3 6.3 5.8 5.8 6.3 5.8 5.8 5.8 5.8 5.8 5.8 5.8 4.8 5.8 4.8 4.85.84.8 3.4 4.8 5.83.4 3.44.83.4 4.8 5.7 5.7 6.3 5.8 5.86.3 3.4 3.4 Chicken Employed full time 20.2 28 28.7 28.728.7 30.1 30.1 30.5 27.9 3 5.2 5.8 5.4 4.6 3.6 2.1 2.4 2.4 2.3 1.7 29 Employed part time 1.8 2.4 2.1 1.7 2.4 2.5 1.6 .5 Self 29 1.4 1.31.61.3 1.3 1.3 Lamb 1.31.0 1.6 1.3 1.6 1.8 1.6 1.8 1.8 1.8 1.6 1.6 1.3 1.8 1.8 1.8 2.2 2.2 2.2 1.8 2.2 1.8 2.2 2.0 2.0 2.0 2.2 2.0 2.2 2.0 2.0 1.4 2.0 1.8employed 1.6 1.6 1.8 1.8 1.81.8 1.4 1.4 1.4 1.4 1.8 8.6

2.6

1.3

5.8

8.6

5.8

8.6

1.8 1.8 6.3 5.8 in the repertoire 5.8 Number of meals 8.6 8.6 7.9

1.8 8.6

8.6

5.8

8.6

1.8 8.6

6.3

1.0

1.6 8.6

8.6

6.3

8.6

1.6 8.6

5.7

0.9 .7

8.6

Temporarily 20.2 unemployed 3.6 27.9 Homemaker 1.3 1.3 1.31.3 1.3 1.3 1.3 1.3 1.5 1.5 1.5 1.3 1.5 Retired

30.5

4.6 1.7

1.3 1.0 1.3 1.3 1.3 1.0 3.6 27.9

30.5

20.2

30.1 30.130.1

27 29 1.5 1.6 1.6 1.0 1.0 1.0 1.0 25

1.3 1.5 1.6 1.6 1.6 1.5 1.6

1.6 1.0

1.0

30.1 30.130.1

22

Student

Not (other) 2.6 2.5 2.5 2.5 2.6 2.5 2.5employed 2.4 2.4 2.4 2.5 2.4 2.6

20 2.5 2.4 2.5 2.5 2.5 2.4 2.5

2.4 2.5 1.6 1.62.51.6 1.6

2.5 1.6

20.2 5.4 4.6 3.6 27.9 2.32.4 2.4 2.4 Vegetarian 2.4 2.41.7 3.22.4 3.2 2.3 2.3 3.2 2.3 2.33.2 2.3 1.8 1.82.31.8 1.8 2.3 1.8 3.2 3.2 2.4 2.4 2.4 2.4 1.8 2.4 3.2

1.8 2.4 2.1 2.1 2.1 2.4 2.1

2.4 2.1 2.1 1.7 1.7 1.7 1.7

2.1 1.7

20.2 4.61.9 1.9 Eggs 1.9 1.9 1.9 3.62.1 1.9 1.9 2.1 2.1 2.1 2.1

2.4 2.4 2.3 2.3 2.3 2.4 2.3

2.4 2.3 1.7 1.7 1.72.31.7

2.3 1.7

4.7 4.7 4.7 4.7 Other4.7

2.2

5.3 4.7 5.3 5.3 5.3 4.7

2.6 2.2 2.6 2.6 2.6 2.2

2.1 2.1 2.1 2.1 2.1 2.1

5.3

2.1 2.4 2.42.12.4 2.4 2.1 2.4 2.4 2.4 2.4 2.4 2.4

5.25.3 5.2 5.2 5.3 5.2

Number of meals* by occupation

5.2 5.8 5.85.2 5.8 5.8 5.2 5.8 5.4 5.4 5.4 5.8 5.4

28

Less than $30,000

Employed part time

29

$30,000–$49,999

Self employed

29

$50,000–$64,999

Temporarily unemployed

27 29

Homemaker 25

Retired

Not employed (other)

22 20

30.5 30.530.5

5.8 5.4 4.6 4.6 4.65.44.6

4.6 5.4 3.6 3.64.63.6 3.6

1.7

27.9 27.927.9 1.7

20.2 2 4.620.220.23.6 3.6

Number of meals* by income

Employed full time

Student

1.6

$65,000–$79,999 $80,000–$99,999 $100,000–$124,999 $125,000–$164,999 More than $165,000

22 27 28 29 28 30 31 32

* Selected from a list of 80 meal options (based on findings from Last Night’s Dinner) prepared in the last six months

7

Some meals are cooked more frequently than others Although there is no typical repertoire, some meals emerge as weekly favourites and popular ‘stop gaps’.

Most dishes are prepared all year round with predictable seasonal variations. The slow cooker is popular in the winter, the BBQ in the summer, but both are handy out of season.

Main meal preparers tend to vary the protein choice each day.

Few people would serve chicken or the same cut of meat two days in a row.

Although there does not appear to be a standard weekly or fortnightly menu cycle, there appears to be a number of favourite meals prepared weekly in conjunction with a variety of different meals prepared to suit occasion and budget.

Basic meal options, particularly sandwiches, are popular choices when a ‘proper’ meal isn’t required, something that seems to occur more than once a week for all life stages.

Takeaways and eating out are generally not factored into the repertoire as a regular item. Most main meal preparers report having a takeaway dinner at least once a week and report eating out at least once a month. Males, young singles and couples tend to have takeaways and eat out more often.

They are viewed as a treat at the end of the week or an option when there is no time available to prepare a meal.

Chicken is the most frequent takeaway for all life stages except older couples and singles, whose most popular option is fish and chips. Asian take away is more frequent in younger singles and couples.

Frequency of takeaway meals consumed monthly Chicken

2.1

Asian

2.2

1.9

1.8

2.1

1.3

1.0

Pizza

1.6

Fish and chips

1.5

1.4

1.3

1.3

1.1

Beef burger

1.6

1.4

1.3

1.2

1.0

Kebabs

1.1

1.8

0.9

1.5

0.7 0.5 0.5

1.6

0.3 0.3

8

1.7

1.4 1.1

0.8

1.4

0.9

1.1

1.0

0.7

1.0

0.7 1.0 0.8

0.8

l

Young single

l

Young couple no children

l

Family with children under 6

l

Family with children 6 to 12

l

Family with children over 12

l

Older couple

l

Older single

Frequency of main meal choices More than once a week

Weekly

Fortnightly

Monthly

Most popular choice more than once a week Sandwich

50%

29%

12%

8%

8%

37%

31%

21%

12%

42%

26%

16%

Most popular choices weekly Beef

Spaghetti bolognaise Steak Sausages

Chicken

Breast

31%

32%

22%

43%

27%

13%

6%

35%

33%

21%

Fried

15%

35%

27%

15%

Scrambled

15%

30%

27%

20%

Omelette

Stir fry Eggs

6% 13%

12%

31%

29%

21%

Fish

Fillet

7%

32%

31%

20%

Vegetarian

Salad

27%

33%

21%

15%

Other

2-minute noodles

16%

28%

28%

21%

Casserole

2%

21%

31%

31%

Burger

4%

18%

35%

31%

Stir fry

5%

25%

39%

24%

Rissoles

2%

16%

39%

30%

Schnitzel

4%

28%

37%

23%

Most popular choices fortnightly Beef

Chicken

Nuggets

8%

28%

31%

24%

Fish

Crumbed/battered

4%

26%

32%

29%

Lamb

Chops

2%

32%

36%

23%

Pork

Chops

3%

27%

35%

26%

Vegetarian

Soup

11%

23%

31%

23%

Other

Asian noodles

9%

24%

33%

24%

3%

22%

33%

31%

27%

31%

22%

14%

Roast

1%

18%

26%

38%

Pie

4%

18%

32%

34%

Mexican

1%

12%

35%

39%

Lasagne

2%

11%

35%

37%

Curry

1%

15%

34%

36%

Roast

2%

25%

30%

34%

Casserole

5%

18%

30%

34%

Pizza – meat/seafood Wrap Most popular choices monthly Beef

Chicken

Curry

5%

16%

32%

33%

Fish

Fingers

7%

20%

27%

30%

Lamb

Roast

1%

13%

31%

42%

Other

Fried rice

7%

19%

28%

34%

* Based on meals most commonly selected in response to: “Thinking about the last six months, which of the following dinners have you prepared in the home?” and “How often do you typically prepare these dishes?”

9

Different dishes meet specific needs While key drivers of meal choice are taste, convenience, cost, health and cooking ability, meals are often chosen for specific needs.

When planning meals, taste is the number one consideration for all life stages. The next consideration is convenience for young singles, all couples and families with older children. In contrast, for households with young children and older singles, it is cost. Childrens’ activities and work commitments play a smaller role compared to cooking skill. While health is a driver of meal choice, taste, convenience, cost and cooking skills largely determine the meals in the repertoire.

Main meal preparers see different dishes meeting different needs. Sandwiches are the ultimate ‘stop gap’ meal. The BBQ is the ‘easy entertaining’ meal. Spaghetti bolognaise is the versatile meal that everyone loves. Roasts are the ‘two in one’ meal, good for now and good for leftovers. The casserole is the easily reheated meal and the slow cooker meets all key drivers of meal choice.

While most meals are prepared by all life stages, the following preferences were evident: • Vegetarian choices, Asian noodles and 2-minute noodles for young singles and couples • Rissoles, beef casserole, roasts, lasagne and beef sausages for households with children • 2-minute noodles, burgers, Mexican beef and chicken nuggets for households with younger children • Pork and lamb chops and vegetable soup for households with older adults

“A slow cooker is good for me because if the children have sport you can just serve it up whenever … You just chuck everything in the morning and then when you come home you can smell it when you walk in. ”

10

Drivers of main meal choices 25%

Family’s taste preferences My taste preferences

18%

Convenience

20% 17%

Cost 10%

Cooking skills 7%

Work commitments Kids sporting activities Other

1% 3%

Reasons for the main meal choice Taste

Convenience

Cost

Skills

Top 15 meal choices

My favourite

Partner’s favourite

Family favourite

Children’s favourite

Quick and easy – pressed for time

Quick and easy – don’t feel like cooking

Inexpensive meal

I can make well

1

Steak

Steak

Spaghetti bolognaise

Spaghetti bolognaise

Sandwich

Sandwich

Beef sausages

Beef casserole/ stew

2

Chicken breast

Chicken breast

Chicken roast

Chicken nuggets

Beef sausages

2-minute noodles

Beef casserole/ stew

Chicken curry

22 Lamb roast

Beef sausages 27

Chicken breast

Beef sausages

Rissoles

Spaghetti bolognaise

Chicken breast

28 2-minute noodles 29

Scrambled eggs

Fried eggs

Spaghetti bolognaise

Chicken breast

Lasagne

28 Chicken 30 schnitzel

Fried eggs

Scrambled eggs

Fried eggs

Steak

Meat/ seafood pizza

Chicken 32 breast

Steak

Meat/ seafood pizza

Scrambled eggs

Chicken roast

3

Beef Spaghetti casserole/ bolognaise $30,000–$49,999 stew

Less than $30,000

$50,000–$64,000

4

Vegetable Spaghetti $65,000–$79,999 soup bolognaise $80,000–$99,999

5

Chicken $100,000–$124,999 schnitzel $125,000–$164,999

6

Fish (fillet or whole)

More Chicken than $165,000 Lamb chops stir fry

31

7

Chicken roast

Lamb roast

Beef casserole/ stew

Beef burger

Spaghetti bolognaise

Spaghetti bolognaise

Vegetable soup

Chicken stir fry

8

Fried eggs

Chicken roast

Steak

Lasagne

Chicken stir fry

Wrap

Meatballs

Vegetable soup

9

Chicken curry

Chicken curry

Chicken schnitzel

Meat/ seafood pizza

Omelette

Beef burger

Sandwich

Lamb roast

10

Fish (fillet or whole)

Chicken schnitzel

Beef roast

Meatballs

2-minute noodles

Omelette

Shepherd’s pie

Chicken casserole/ stew

11

Scrambled eggs

Chicken stir fry

Lamb chops

Fried eggs

Beef stir fry

Beef pie

Chicken casserole/ stew

Beef roast

12

Lamb roast

Lasagne

Fried rice

Fish fingers

Beef burger

Chicken breast

Omelette

Lasagne

13

Beef casserole/ stew

Meat/ seafood pizza

Pork roast

Scrambled eggs

Beef casserole/ stew

Fish crumbed/ battered

Chicken curry

Scrambled eggs

14

Sandwich

Beef roast

Fish (fillet or whole)

Rissoles

Chicken schnitzel

Vegetable soup

2-minute noodles

Beef stir fry

15

Lamb chops

Beef stir fry

Chicken stir fry

Fried rice

Lamb chops

Vegetable salad

Fried rice

Beef curry

11

It comes down to cooking confidence and involvement Most Australians believe they are able to quickly make a meal from scratch and even adapt and improvise to some extent.

Most main meal preparers report being quite or very confident cooks when it comes to preparing quick and/or inexpensive meals; using fresh seasonal produce; and adapting or improvising based on available ingredients and equipment.

However, many are less confident when it comes to planning a meal for a number of people with different ages and dietary requirements such as allergies.

Young singles are our least confident cooks overall. Young couples are the most capable at cooking quick, economical meals and improvising a main meal from different ingredients. Households with young children are more likely to know how to plan a meal to meet different dietary requirements. Older families and older couples are the most confident at making a tasty meal with fresh produce. Older singles are less confident at making inexpensive meals and meeting dietary requirements.

It is helpful to break food involvement down to three elements. The first element involves thinking and talking about food, the second involves activity in relation to food (shopping, preparation, clean up afterwards) and the final element involves enjoyment (eating and the eating environment). For most main meal preparers, engagement with food is mainly about preparation and cooking activities, rather than thinking, talking and enjoyment.

Younger couples are into food and enjoy cooking and talking. Parents with young children are more into talking about food and less into the enjoyment of food. Older couples are more into food and travel, whereas singles, young and old, are the least involved in food.

“Having two young children doesn’t make cooking fun.

It’s not like when it was just us, we’d cook together and eat at the table.”

12

Cooking confidence and skill l

Not at all confident

l

l

Not very confident

Quite confident

l Very confident

100% 80% 88%

60%

88%

80%

58%

83%

77%

40% 20% 0%

“I can prepare and cook in under 30 minutes”

“I can make a tasty meal using fresh product in season”

“I can adapt recipes when ingredients or equipment are unavailable”

“I can plan for people of different ages or dietary requirements”

“I can improvise using available ingredients”

“I can cook enough to feed four adults for less than $20”

Food involvement Food activity

“I do most of my own food shopping” 1

73%

“I don’t wash up or clear the table” 2 “I do most or all of the clean up after eating” 1

51%

“I care whether or not a table is nicely set” 1 Thinking and talking

“When I’m eating out I don’t think or talk much about how the food tastes” 2 “Compared with other daily decisions, my food choices are not very important” 2 “I don’t think much about food each day” 2

21%

“I like talking about what I ate or am going to eat” 1

21%

Enjoyment

21%

29%

51% 50%

29% 34%

50%

34% 34% 34% 34%

33%

1 Agree

50%

46%

“Cooking is not much fun” 2

“I don’t enjoy food preparation” 2

71%

34%

“I enjoy cooking for others and myself” 1

“When I’m travelling I look forward to eating the food there” 1

51%

29%

73% 71% 73% 71%

33%

46% 45% 46% 45% 43% 45% 43% 43%

33%

2 Disagree

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Life stage, skill and income determine the scope of the menu The main influences on the number of meals in the repertoire are life stage, cooking skill and income.

The need for variety among main meal preparers with children has been noted as well as the influence of income on the number of meals in the repertoire. While planning style does not appear to influence the size of the main meal repertoire, cooking skill and food involvement does play a role.

Main meal preparers who view themselves as skilled cooks prepare more meals in their repertoire and there is also a correlation between the degree of food involvement and size of the repertoire.

Further insight into the relationship between food involvement and skill and repertoire can be gleaned from comparing two starkly different segments – ‘Foodies’ and the ‘Uninvolved’. Refer to adjacent table for definitions.

‘Foodies’ have the greatest number of meals in the repertoire and are also more likely to introduce new meals into the repertoire. ‘Foodies’ are just as likely to be male as female, are more likely to be under 40 years of age, with higher education and income status.

The ‘Uninvolved’ tend to plan meals daily, have the lowest number of meals in their repertoire and are the most likely never to introduce new meals into the repertoire. Main meal preparers in this group are more likely to be female, over 50 years of age, living alone and with lower education and income status.

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Number of meals by cooking skill Average number of meals

Not confident

Confident

Prepare and cook a main meal in under 30 minutes

23 23

23 23

28 28

28 28

Make a tasty main meal using fresh produce in season

23 23 22 22

23 23 22 22

28 28 28

28 28 28

22 22 22

22 22 22

28 28 29 29

28 28 29 29

22 22 24 24

22 22 24 24

29 29 30 30

29 29 30 30

24 24 23 23

24 24 23 23

30 30 28 28

30 30 28 28

Improvise a main meal by pulling together from available ingredients

23 23 23

23 23 23

28 28 29 29

28 28 29 29

Prepare and cook a main meal sufficient to feed four adults for less than twenty dollars

23 23

23 23

29 29

29 29

Adapt a recipe when required ingredients or equipment (eg food processor) is not available Plan a main meal for a number of people with different ages, dietary requirements (allergies, vegetarian) for any occasion

Influence of food involvement and skill on meal repertoire

Food involvement

Food skills Type of respondents

Number of meals in repertoire

‘Foodies’

‘Uninvolved’

Like all aspects of cooking and preparing food and like to talk and think about food

Uninvolved with cooking and food in general

High confidence and skill

Low confidence and skill

No gender skew, more likely to be under 40 with higher eduction and income

Skewed towards females, likely to be over 50, single/divorced/ separated/widowed, with lower eduction and income

33

20

“I don’t like cooking.

It’s more something that you have to do. I just grew up like that, my mum didn’t like cooking either.

So it’s a chore.”

“I love to cook. My girlfriends like to come around too on Fridays for me to cook for them. I like cooking different sauces and different cuisines; especially Asian.”

15

Cooking skill and takeaway frequency influences the healthiness of the meal The healthiness of a meal is influenced by cooking skill and to a lesser extent, purchasing behaviour, with takeaway frequency, another important factor.

The reported number of vegetables typically consumed with meals provides an indication of the healthiness of the meal.

Consumption of takeaways reduces the number of vegetables served in meals with those having takeaway more frequently reporting less vegetables typically consumed with meals. While planning style does not influence the number of vegetables served in a meal, those who plan meals for the week have takeaway less often. Similarly, those who are less confident in their cooking skills have takeaway more often.

‘Foodies’, those with the most cooking skills and interest in food, report the greatest number of vegetables served with meals as well as the greatest number of meals in the repertoire. A more flexible, generic approach to purchasing meal ingredients also shows the greatest number of vegetables included in meals in the repertoire.

Gender and different life stages also affect the number of vegetables served with main meals. Young singles and males report the lowest intake of vegetables, while families with children over 12 and women have the greatest number of vegetables served with main meals.

It is unclear whether these factors directly or indirectly influence the number of vegetables served in a meal. However, it seems that skills and food involvement – which provides the ability and flexibility to prepare a variety of meals and ultimately, reduce the need for takeaways – must ultimately increase the healthiness of a meal.

“Sometimes my children just eat cooked pasta with nothing on it – maybe just some tomato sauce – in the holidays.”

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Vegetable serves typically consumed with main meals Purchasedingredients ingredientsfor foraa Purchased

Takeaway frequency Morethan thanonce onceaaweek week 2.2 More 2.2 More than once a week 2.2 More aWeekly 2.2 2.5 Morethan thanonce onceWeekly aweek week 2.22.5 More than onceWeekly a week 2.5 2.2 2.5 Weekly 2.5 Fortnightly Weekly 2.6 Fortnightly 2.6 2.5 Weekly Fortnightly 2.6 Fortnightly 2.6 Fortnightly 2.6 Monthly 2.6 Monthly Fortnightly 2.6 2.6 Monthly 2.6 Monthly Average 2.42.6 Monthly Average 2.4 Monthly Average 2.4 2.6 Average Numberofofvegetable vegetableserves serves 2.4 AverageNumber 2.4 Number of of vegetable serves serves AverageNumber 2.4 Number ofvegetable vegetable serves Number of vegetable serves Meal planning 2.5 I planfor forthe theweek week 2.22.5 I plan 2.2 2.5 II plan for the week 2.2 2.5 plan for the week 2.2 2.5 I plan for the week 2.4 I planaacouple couple days ahead 2.2 2.4 I plan ofofdays ahead 2.5 I plan for the week 2.2 2.4 II plan a couple of days ahead 2.4 plan ahead Iofplan onthe the day I planaacouple couple ofdays days ahead 2.4 I plan on day 2.4 2.4 I plan a couple of days plan on the theahead day 2.4 II plan on day 2.4 I plan on the day 2.4 Average 2.4 Average I plan on the day 2.4 2.4 Average 2.4 Average Number of vegetable serves 2.4 AverageNumber of vegetable serves 2.4 of vegetable serves AverageNumber Number Numberofofvegetable vegetableserves serves Number of vegetable serves

Life stages

2.4 2.4 2.4 Purchased ingredients for a 2.4 number of of planned planned meals meals 2.4 number number ofingredients planned meals Purchased foraa Purchased ingredients for 2.5 2.4 2.5 number of unplanned meals number of planned number of unplanned Purchased ingredientsmeals for a a Purchased 2.5 Purchasedingredients ingredientsfor for a 2.5 number of of unplanned unplanned meals meals 2.5 number number of unplanned meals Purchased ingredients for a Purchased some basic ingredients Purchased some basic ingredients 2.32.5 2.3 number of unplanned meals but topped up needed but topped up asasneeded Purchased some basic ingredients Purchased 2.3 Purchasedsome somebasic basicingredients ingredients 2.3 2.3 but topped up as needed but topped up as needed but topped up as needed Purchased some basic ingredients 2.3 2.4 Average 2.4 Average but topped up as needed 2.4 Average Number of vegetable serves 2.4 Average 2.4 AverageNumber of vegetable serves Number of of vegetable vegetable serves serves 2.4 AverageNumber Number of vegetable serves Number of vegetable serves number ofplanned plannedmeals meals Purchasing behaviour number ofingredients Purchased for Purchased ingredients for a a

Food involvement and skills ‘Uninvolved’

2.1 2.1 ‘Uninvolved’ 2.1 ‘Uninvolved’ 2.1 ‘Uninvolved’ 2.1 2.7 2.7 ‘Foodies’ ‘Uninvolved’ ‘Foodies’ 2.1 2.7 ‘Uninvolved’ ‘Foodies’ 2.7 ‘Foodies’ ‘Foodies’ 2.4 2.7 Average 2.4 Average ‘Foodies’ 2.4 2.7 Average 2.4 Average Number of vegetable serves 2.4 AverageNumber of vegetable serves Number of of vegetable serves serves 2.4 AverageNumber Number ofvegetable vegetable serves Number of vegetable serves

Gender

Youngsingle single Young Young single Young single single Youngcouple couplewith withYoung nochildren children Young no Young single Young couple with no children Young couple with no children Family with children under Young couple with no under children Family with children 66 Young couple with no children Family with children under 6 Family with children under 66 Family with children 6–12 Family with children under Family with children 6–12 Family with children under 6 Family with children 6–12 Family with children 6–12 Family with children 6–12 Family with children over 12 Family with children over 12 Family with children 6–12 Family with children over 12 Family with 12 Oldercouple couple withno noover children Family withchildren children over 12 Older with children Family with children over 12 Older couple with no children Older couple with no children

2.1 2.1 2.1 2.1 2.1 2.5 2.5 2.1 2.5 2.5 2.32.5 2.3 2.5 2.3 2.3 2.4 2.3 2.4 2.4 2.3 2.4 2.6 2.4 2.6 2.4 2.6 2.6 2.6 2.6 2.6 2.6 2.6 Older single 2.3 Older couple with no children Older single 2.3 2.6 Older couple with no children 2.6 Older single 2.3 Older single 2.3 2.4 Older single 2.3 Average 2.4 Average Older single Number of vegetable serves 2.3 2.4 Average Average 2.4 AverageNumber of vegetable serves2.4 Number of vegetable serves Number of vegetable serves Average Number of vegetable serves2.4

2.3 Male 2.3 Male 2.3 Male 2.3 Male 2.32.6 2.6 Female Male Female 2.32.6 Male Female 2.6 Female Female 2.42.6 Average 2.4 Average Female 2.4 2.6 Average Average Numberofofvegetable vegetableserves serves 2.4 2.4 AverageNumber Number of of vegetable vegetable serves serves 2.4 AverageNumber Number of vegetable serves Number of vegetable serves Significantlyhigher higher ororlower lower Significantly Significantly higher higher or or lower lower Significantly Significantly higher or lower Significantly higher or lower

Number of vegetable serves

Conclusion Main meal preparers prefer a flexible and varied approach to meal planning and food preparation.

There is no typical menu plan and weekly planning is rare. Instead, there is a broad range of meals in the repertoire where different meals are chosen to meet specific needs and circumstances.

Since cooking confidence and involvement influence both the variety and healthiness of the repertoire, it would be worthwhile understanding what type of skills main meal preparers require to better meet their needs.

17

Published by Meat & Livestock Australia ABN 39 081 678 364 Published June 2011 Š Meat & Livestock Australia Limited 2011 ISBN 9781741915679 Care is taken to ensure the accuracy of the information contained in this publication.

However MLA cannot accept responsibility for the accuracy or completeness of the information or opinions contained in the publication. You should make your own enquiries before making decisions concerning your interests.

Meat & Livestock Australia Level 1, 165 Walker Street North Sydney, 2060 Tel: 02 9463 9333 Fax: 02 9463 9393 Email: info@mla.com.au www.mla.com.au www.themainmeal.com.au