Food at home and away from home: Commodity composition, nutrition differences, and differences in consumers

James K. Binkley, and Yuhang Liu
Resource type:
Peer review

The amount of food people consume away from home is rising in the U.S. This study assesses the nutritional content of food eaten outside of the house, particularly in restaurants. The report shows how the trend is affecting overall consumption of numerous food categories. The findings have useful implications for public private partnerships on nutrition - both in terms of policy regulation and responsible investment from industry. The differences between what is eaten at home and what is consumed in restaurants show that greater accountability is needed by retailers and industry to provide consumers with nutritious food.

This resource has been peer reviewed