This project measures and values the output of household production of meals. This includes all meals and hot drinks requiring preparation, but excludes snacks, such as packets of crisps and chocolate bars, when these are eaten on their own.

All the estimates are experimental, and should be interpreted cautiously, bearing in mind their sensitivity to the assumptions used. Feedback is most welcome at any time.

Please let us know by 31st May 2002 if you are planning to comment on the methodology by e-mailing hhsa@ons.gov.uk.

Volume data gives the estimate for the year 2000 of the number of adult and child portions of 30 types of main meal, 9 types of sandwich, 5 types of salad, 42 other ingredients, including whether they were eaten with a starter and/or dessert. It also gives details of the different types of starter and dessert, and the total number of hot drinks prepared in the home.

Value data gives the estimate for the year 2000 of the value of home-produced meals, using the average price of buying those meals in a café or restaurant.

Sensitivity tests (blue box in the diagram) have been calculated using alternative assumptions about the meal prices.

Go to the downloads page (see below) for the relevant chapter of the methodology paper (in pdf format), which details the assumptions used to compile the estimates. 

Analysis looks at 1, 2 and 3 course meals eaten by adults and children, and the time spent by men and women preparing food and washing up.

Links contains information on data sources, publications and other websites relating to nutrition.