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Research project

Food and You 2 - Wave 4

Research from Food and You 2: Wave 4

Last updated: 22 July 2022

Introduction

Food and You 2 is a biannual survey which measures self-reported consumer knowledge, attitudes and behaviours related to food safety and other food issues amongst adults in England, Wales, and Northern Ireland.

The survey is primarily carried out online using a methodology known as ‘push-to-web’.

Fieldwork was conducted between 18 October 2021 and 10 January 2022. A total of 5,796 adults from 4,026 households across England, Wales and Northern Ireland completed the survey.

Topics covered in the Food and You 2: Wave 4 Key Findings report include:

  • confidence in food safety, authenticity and the food supply chain
  • awareness, trust and confidence in the FSA
  • concerns about food
  • food security
  • eating out and takeaways
  • food allergies, intolerances and other hypersensitivities
  • eating at home
  • food shopping: sustainability and environmental impact
  • sustainable diets, meat alternatives and genetic technologies

Main findings

  • Most respondents (92%) reported that they were confident that the food they buy is safe to eat and more than 8 in 10 (86%) respondents were confident that the information on food labels is accurate 
  • Around three quarters of respondents (76%) reported that they had confidence in the food supply chain 
  • Respondents were more likely to report confidence in farmers (88%) and shops and supermarkets (85%) than in takeaways (61%), and food delivery services (45%)  
  • Most respondents (86%) had no concerns about the food they eat 
  • When prompted, the most common concerns amongst all respondents were food waste (63%), the amount of sugar in food (59%) and animal welfare (56%)
  • Across England, Wales, and Northern Ireland, 82% of respondents were classified as food secure (70% high, 12% marginal) and 18% of respondents were classified as food insecure (10% low, 7% very low) 
  • Around half of respondents had eaten food in a restaurant (53%), from a café, coffee shop or sandwich shop (either to eat in or to take out) (52%) or ordered a takeaway directly from a takeaway shop or restaurant (50%) in the previous 4 weeks 
  • Over a third of respondents had eaten food from a fast-food outlet (either to eat in or take out) (38%) or ordered a takeaway from an online food delivery company (for example, Just Eat, Deliveroo, Uber Eats) (35%) in the previous 4 weeks  
  • Most respondents (89%) had heard of the FHRS and around 4 in 10 (41%) respondents reported checking the food hygiene rating of a business in the previous 12 months  
  • Just over 1 in 10 (12%) respondents reported that they had a food intolerance, 4% reported having a food allergy, and 1% reported having coeliac disease 
  • Of the respondents who reported having a food allergy, the most common foods reported as causing a reaction were peanuts (26%) and fruit (24%).  
  • Of the respondents who reported having a food intolerance, the most common foods reported as causing a reaction were cow’s milk and products made with cow’s milk (41%) and cereals containing gluten (19%) 
  • Over two thirds (69%) of respondents identified the use-by date as the information which shows that food is no longer safe to eat 
  • Around two-thirds (67%) of respondents reported that they always check use-by dates before they cook or prepare food 
  • Over half of respondents (56%) reported that they never wash raw chicken, whilst 40% of respondents wash raw chicken at least occasionally 
  • Half (50%) of respondents thought that eating less processed food and 47% thought that minimising food waste contributed most to someone having a sustainable diet  
  • Most (59%) respondents thought that buying locally produced food or food that is in season contributed most to someone making sustainable food shopping choices  
  • The most common changes respondents reported making in the previous 12 months were eating less processed food (40%) and starting to minimise food waste (40%).
  • Around a third (32%) of respondents reported that they currently eat meat alternatives, 21% of respondents reported that they used to eat meat alternatives but no longer do and 39% of respondents reported that they had never eaten meat alternatives 
  • Respondents reported greater awareness and knowledge of genetically modified (GM) food (9% had never heard of GM food) than gene-edited or genome-edited food (GE) (42% had never heard of GE food) 
  • Around three quarters (77%) of respondents who had at least some knowledge of the FSA reported that they trusted the FSA to make sure ‘food is safe and what it says it is’ 

Research reports

Food and You 2 - Wave 4 - final report

Food and You 2 - Wave 4 - technical report

Data tables

The data tables for the Wave 4 report are available in our data catalogue.