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From Store To Stovetop: Cooking And Consuming Habits Of Midwestern Residents


  • S.R.Dominick


  • Natalie Donovan


  • Nicole Widmar

    () (Department of Agricultural Economics, College of Agriculture, Purdue University, W. Lafayette, IN t of Agricultural, Food, and Resource Economics, Michigan State University, East Lansing, MI)


Cooking habits and product quality can impact consumer’s in-grocery and at-home food decisions. On February 12, 2016, a survey was launched; data collection concluded two weeks later for a total sample of 1,265 respondents. Household demographic information was collected, as well as information about cooking habits, where respondents learned healthy eating, and acceptance of damaged food items. Males made up 48% of the sample, with those aged 45 to 64 years old representing the largest age group (38%) in the sample. In terms of method of learning healthy eating, learning from family was selected by 56% of the sample. A majority of the sample was willing to accept or buy food past the sale by date (61%), accept or buy damaged produce (53%), and accept or buy dented canned or boxed items (77%).

Suggested Citation

  • S.R.Dominick & Natalie Donovan & Nicole Widmar, 2016. "From Store To Stovetop: Cooking And Consuming Habits Of Midwestern Residents," Working Papers 16-2, Purdue University, College of Agriculture, Department of Agricultural Economics.
  • Handle: RePEc:pae:wpaper:16-2

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    consumer perceptions; food and cooking; food acceptance;
    All these keywords.

    JEL classification:

    • Q18 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Agricultural Policy; Food Policy
    • D19 - Microeconomics - - Household Behavior - - - Other
    • P46 - Economic Systems - - Other Economic Systems - - - Consumer Economics; Health; Education and Training; Welfare, Income, Wealth, and Poverty

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