Adapting consumption to rising prices is becoming more and more common for the French, who are opting for new practices such as cooking leftovers, favoring special low-budget recipes, or even exploring the “anti-waste” and promotions sections of supermarkets. The 2024 barometer from the Cetelem Observatory published this Monday, the objective of which is to analyze the perception and reaction of Europeans to current crises, places inflation as the primary subject of concern for Europeans (87%).
Eating habits impacted by inflation
Among the ten European countries surveyed (Germany, Belgium, Spain, France, Italy, Poland, Portugal, Romania, United Kingdom, Sweden), France is not spared the consequences of this inflation, quite the contrary, and particularly in terms of food consumption habits. Food, a huge source of expenditure in particular because of the phenomenal increase in mass-market food products (6.5% increase over one year in December 2023 according to INSEE), is inevitably impacted. Nearly 4 in 10 Europeans (37%) say they have cut their food spending to respond to inflation, and this rises to 44% among the French. Another inevitable consequence is the loss of purchasing power and food insecurity with 4 out of 10 French people saying they “eat less” than before.
Reduction of waste and new consumption strategies
If inflation induces sacrifices, it will at least have a positive impact on the eating habits of Europeans since 83% of them, including 89% of the French, say they reduce waste as much as possible.
Although “all households, whatever their income, have implemented strategies to safeguard their purchasing power” indicates the report, it clearly appears that the households most impacted are those with lower incomes, more inclined in particular to give up purchasing meat or fish to manage their food expenses. 46% of low-income households say they are giving up purchases due to inflation, compared to 27% of high-income households.
To limit spending, new consumption strategies are being implemented. 81% of those questioned say they are resorting more to promotions and low prices this year, 58% are choosing low cost and hard discount brands and 49% are giving up purchasing organic products.
These new eating habits will perhaps be an opportunity to learn how to use all the parts, even the most unexpected, of your products, such as onion peelings, sardine oil or even gherkin water. Why not also turn to an all-in-one vegetarian winter dish or inexpensive winter recipes that are good for the wallet?
