In May this year, Eurostat clocked a 12.5% hike in food prices in Europe compared to 20221. In France, governmental statistics body INSEE has registered a 14.9% rise in food costs over the last twelve months2. This exceptional inflation rate is reducing the purchasing power of households and forcing them to change their eating habits. Nevertheless, for one third of French people, healthy eating remains a priority, according to a nationwide survey of French families’ eating habits by the Fondation Nestlé France3. This is why many consumers have taken to batch cooking. With several advantages to its name, it could be the solution for those trying to maintain a balanced diet, to avoid food waste…and save money, all at the same time!
1 - What is batch cooking?
Batch cooking – buying ingredients in bulk to cook large quantities and so set some aside for later use – has long been a staple for busy home cooks looking to save either time or money – or both. Already back on the menu in Britain as a result of the Covid-19 lockdowns, the massive hike in food prices over the last year has seen it return to the fore as a top food trend in many countries, especially the UK, US and Canada.
There are two main ways of batch cooking for the week ahead, depending on what suits best. The first way is to cook all the week’s meals all in one go, on a Sunday for example. The second consists instead in cooking or preparing all the individual parts of the week’s meals, so that all that is left to do on the night is a quick and easy assembly job. Others apply the second method to help with meals over the longer term. They cook sauces, soups, pies and other main dishes in advance to build up a roster in the fridge and freezer of ready-to-go meals for the busy weeks ahead. This way, there is no need to serve the same dish even twice in a week, and it is easier to schedule the cooking time to fit in to a tight schedule, or to take advantage of surprise bargains found at the supermarket.
"Without a clear idea of what you're going to prepare, it's common to shop in a disorganized way and buy products that ultimately won't be used."
2 - How does batch cooking help save money?
One of the main advantages of batch cooking is that it allows households to save on food costs. Firstly, it forces people to plan their meals, which stops them from buying at random when they do their weekly shop and so pick up items that would not be used before they went off. A study published by the Journal of Nutrition Education and Behavior for example, shows that with a predetermined list, there is a higher chance of keeping within budget4. Secondly, it also encourages households to shop for food just once a week: this limits both the time taken going to different shops, as well as the higher risk of spending more money overall, especially on items the shopper did not intend to buy. “Without a precise idea of what we are going to prepare, we commonly shop in a disorganised, scattered way, buying products which won’t be used in the end,” explains chef Mélissa Nassif in an article in Essentiel Santé Magazine.5.
Moreover, because batch cooking requires larger quantities so that more than one meal can be prepared at once, this means households can take advantage of the savings normally possible when buying food in bulk. The UK’s most popular food publication, BBC GoodFood, recommends it as one of its top money-saving tips – second only to planning and budgeting6. Plus, French daily news outlet 20 Minutes notes as well how products sold in bulk – for example at multi-national wholesale outlets like Costco – cost on average 10-15% less than items sold in smaller packages7.
3 - How does batch cooking promote healthy eating?
Planning meals and preparing them in advance helps people eat a healthier and more balanced diet. As demonstrated by Cambridge University scientists in research published in Public Health Nutrition, “organisation and forward-planning…were associated with healthier intakes of fruits and vegetables”8. In 2017, researchers in nutrition at France’s then national institute for agronomy (INRA) also found that planning meals was associated with a lower risk of obesity. In their study of more than 40,000 individuals, they noted in particular that “meal planning was associated with a healthier diet and less obesity. […] These data suggest that meal planning could potentially be relevant for obesity prevention.”9
These results chime with Chef Nassif’s own experience. She told Essentiel Santé Magazine in the same interview5: “When you’re creating a menu, you naturally think about the quantity of carbohydrates, fruit, vegetables and protein [going into the dish]. It’s a chance to plan healthy meals.” Nassif, who trains chefs, also added: “You have to plan filling and balanced dishes that will also be enjoyable to eat, whilst at the same time thinking about what nutrients they will provide.” Finally, cooking daily from scratch contributes to healthier eating and a healthier diet.
"Meal organization and planning are associated with healthier fruit and vegetable intake."
4 - Is batch cooking an anti-waste solution?
Because it requires meticulous planning and organisation, batch cooking allows people to avoid food waste. In an article for the website of France 3 national TV, blogger Sandra Thomann from Cuisine Addict10(Kitchen Addict) writes: “It’s quick, cheap and anti-waste. You have a shopping list to cover your meals for the week. No more, no less. No straying off course. No extra costs. No tomatoes going off in the fridge drawer.” A recent article by CPD11an online professional training site in the UK, notes that: “Batch cooking usually involves meal planning and only buying the specific ingredients you will need. This means food is less likely to exceed its expiration date and be thrown away.” The article goes on to say: “People who batch cook are also more likely to separate each meal into individual portions, further reducing waste.” Research published in 2018 in the scientific and sociological journal Appetite12 also came to a similar conclusion. The scientists involved recorded that: “The lack of meal planning was identified as a cause of food waste by 10% of the respondents [during the research], who reported their difficulties in developing and following a weekly menu.”
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