Time spent on cooking the main meal in Flanders (Belgium) 2018, by day

As of 2018, the majority of respondents surveyed spent between 30 and 45 minutes preparing the main meal for their families on both weekdays and on weekends. However, the amount of time spent on food preparation at weekends was higher than on weekdays, with just over 25 percent of respondents spending over an hour making their family's main meal at the weekend, compared to 16 percent on weekdays.

On average, how much time do you spend on preparing the main meal?*

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Source

Release date

November 2018

Region

Belgium

Survey time period

March 28, 2018 to April 15, 2018

Number of respondents

951 respondents

Age group

18 years and older

Special properties

households

Method of interview

Online survey

Supplementary notes

* The question was phrased by the source as follows: "Kan u aangeven hoeveel minuten u gemiddeld besteed aan de bereiding van de hoofdmaaltijd, wanneer u deze zelf klaarmaakt op een doordeweekse werkdag voor het gezin/wanneer u deze zelf klaarmaakt in het weekend voor het gezin?" (English: "Could you indicate how many minutes on average you spend preparing the main meal, when you prepare it for the family on a weekday/when you prepare it for the family at the weekend?")

** The methodological approach used by the source consisted of literary research of relevant studies and policy papers to establish key hypotheses which were tested by the following research phases:
A household diary study in which a representative sample of 1,031 Flemish households kept a diary for the duration of one week was used to record the quantity, composition, and destination of food waste. The diary study was conducted in four phases of +/- 250 households in order to avoid seasonal, end of year and holiday effects.
An online survey of a representative sample of 954 Flemish households was used to pose questions to respondents who partook in the household diary study regarding their stance towards and perception of food waste, storage habits and eating patterns.
Data from the GfK household panel concerning the actual purchasing behavior of Flemish households was used to map food purchases. The panel consists of a representative sample of Belgian households who consistently register their FMCG purchases via a scanner and was therefore not based on a questionnaire.
A statistical fusion of various parameters was used to used to connect the results of the diary study, the online survey and the real purchase data. Following this, the data was weighted in order to ensure that it was representative of the Flemish population.

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