Adventures in Sustainable Living Podcast

E240

The Slow Death of the Home Cooked Meal

Did you know that on average we now spend almost $12K per year on food. This includes money spent on take out and delivery as well as cooking at home. The average person in our culture only eats 8 meals per week at home which means we are spending far more money on restaurant and take out food. 

Unfortunately, in our modern society fewer and fewer people have the desire or skill to cook at home. Cultural shifts, changes in priorities, and lack of cooking skills compel us to take advantage of convenience foods and take out. If you want to learn how to reverse this trend then stick around the E240 The Slow Death of the Home Cooked Meal.

Welcome back everyone to the Adventures in Sustainable Living Podcast. This is your host Patrick and this is E240 The Slow Death of the Home Cooked Meal 

In this episode I want to talk about why we are seeing the slow death of the home cooked meal, the health consequences of all the highly processed foods that we eat and give you some pointers on just how you can reverse this trend in order to have healthier meals, less waste, save money and have a more self sufficient and sustainable lifestyle. 

But before we get to that, let’s talk about the good news story of the week. 

Good News Story of the Week

By now I think we all know that the burning of fossil fuels is becoming the bane of our existence. One of the biggest polluters, besides the use of our personal vehicles, is coal fired powered plants. That said, European countries are at the forefront for closing these plants and relying on renewable energy. 

Ireland will now become the fifteenth European nation without coal in its energy mix. Their last coal fired power plant, ESB Moneypoint, which was build in the 1980s, is now going to be shut down. While the plant will be temporarily used as an emergency reserve it will cease to exist by 2029. 

Renewable energy now makes up 37% of Irelands total energy generation. The government’s main priority now is to build the needed storage, flexibility and infrastructure to keep pushing forward for a renewable energy future. 

Ireland now joins Belgium, Sweden, Austria, Portugal and the UK, who have already stopped using coal. Spain and Slovakia are completing their coal phase-outs this year with a number of other countries working to accomplish their phase outs in the next 5 years. 

This week’s round of applause goes to all the forward thinking countries that have now phased out coal. 

It kind of makes you wonder when some of the larger countries in the world are going to do the same. 

So, let’s move on to this weeks episode. 

The Slow Death of the Home Cooked Meal

Quite often when I think about current trends in our society and culture I tend to relate that back to how things were when I was a kid. By doing so maybe that means that I am somewhat dating or aging myself which is exactly what I think about when I hear someone say, “Well, when I was kid, we used to do it this way or that way.”

But more often than not when I compare present trends to how things were when I was younger it is truly from the perspective of “why, or what” meaning why did it change. And that is my prospective when I think about the slow death of the home cooked meal. 

Since I had three siblings and our parents were always working my mother had us helping her in the kitchen from a very young age. She used to stand me on a stool so that I could reach the stovetop, hand me a spoon and tell me to keep stirring something. As we all got older, she began to teach us how to cook so that we could help per prepare meals. My friends used to tease me relentlessly about how I was going to make someone a good wife one day. 

But I can tell you that my cooking skills served me well once I moved to Colorado. And those skills have served me well for my entire adult life. I was of course under the impression for many years that everyone knew how to cook from scratch. But obviously that is far from the truth. We are now seeing the slow death of the home cooked meal. But, back to the why question. 

Reasons People Stopped Cooking at Home

Well, there are several reasons why people simply stopped cooking at home. 

Lack of cooking skills

One major factor is simply a lack of cooking skills. Historically, cooking was a fundamental life skill passed down through generations, often taught by family members, particularly the mothers of the family. However, over time as more women entered the workforce, the passing on of cooking skills to younger generations has declined. It is this cultural shift that has contributed to a generation that may not have the same level of confidence or knowledge in the kitchen.

Time constraints

The time constraints of our modern life have also played a significant role in why people do not cook at home. With  both men and women working outside the home there is much less time available for cooking dinner.

On top of that many people have this concept that cooking is time-consuming, tedious and stressful. This leads to a lack of interest in cooking. 

Convenience foods and packaged meals

The availability of convenience foods and packaged meals have also contributed to the decline in home cooking. Large food manufacturers have capitalized on the market demand for "packaged meals," making it much easier for people to opt for ready-to-eat options rather than cooking from scratch. 

Convenience

The convenience of dining out and the availability of food delivery services have also made it easier for people to choose restaurant meals over home-cooked food. The increased availability of food delivery apps has also contributed to a massive boom in the takeout food industry. Many people are opting for the convenience of ordering food rather than cooking. 

Perception of Cost 

And lastly, many people have the perception that the cost of healthy, fresh ingredients is higher than that of processed foods. This can be a barrier for some people. However, the opposite is actually the truth. Cooking at home can save you a substantial amount of money.  

The Benefits of Homemade Food

But the challenge is that when we live in a world of fast food, takeout, and convenience meals, it’s easy to forget the value of a home cooked meal. But the bottom line is that preparing meals at home is one of the most powerful choices we can make for our health, our wallet, our planet, and our sense of self. So, let’s take a minute and explore some of the many benefits of cooking at home. 

🍎 Health Benefits

Homemade food means having control over what you eat, how it’s prepared, and what goes into it. Some key health benefits include:

• Fewer additives and preservatives
• Lower sugar and sodium levels
• More whole foods and fresh ingredients
• Improved portion control. 
• As a general rule, people who cook at home tend to have better diets and healthier weights.

In contrast, take out food can have several health consequences, primarily due to the nutritional content and how the food is prepared. Takeout and restaurant food is often high in calories, saturated fat, and sodium. It  contains fewer vegetables, less calcium, iron and fiber and is generally lower in nutrients. 

This poor nutrient profile can eventually lead to an increased risk of obesity, heart disease, and other health issues. Additionally, frequent consumption of takeout meals has been associated with a higher risk of mortality and early death. Studies have revealed that those who dine out two or more times per day are 50% more likely to die early compared to those who dine out less than once a week.

💰 Financial Savings

There is no doubt that eating out or buying packaged meals costs significantly more.

When you cook at home, you are going to

• Pay less per serving of food
• Reduce food and packaging waste by using what you have at home
• Ability to batch cook and freeze leftovers

The bottom line is that home-cooked meals cost a fraction of the price of a restaurant meal. On average, a home-cooked meal costs around $4–$6 per person, while a restaurant meal typically ranges from $15–$20 or more, reflecting a difference of at least $10 per meal. 

Nationally, the average inexpensive restaurant meal costs $16.28, compared to just $4.23 for a similar meal at home, meaning you can save around $12 per meal by cooking at home.  What this means is that annually it costs over $13,000 more to eat out compared to preparing the same meals at home.

🌱 Environmental Impact

Homemade food supports a more sustainable lifestyle:

• Less packaging waste
• More opportunity to buy in bulk and buy locally
• Fewer carbon emissions from processed foods or deliveries
• Better food waste management

When you cook at home, you can plan meals that use every ingredient wisely and reduce your overall footprint.By comparison restaurants have a significant environmental impact due to food waste, energy consumption, and the use of non-sustainable materials.

The restaurant industry generates enormous quantities of food waste, plastic waste, and emissions while consuming large amounts of water and energy.  For instance, in the United States alone, restaurants throw away approximately 390,000 tons of edible food every year, which could provide close to 643 million meals to people in need.  Additionally, close to 40 billion pieces of non-biodegradable cutlery are thrown out each year most of which ends up in the oceans.

🔧 Personal Empowerment and Skill Building

Cooking at home provides you with a valuable skill that builds independence and self reliance. Furthermore, cooking can also build your creative skills and in some ways is even  therapeutic. 

🌟 Conclusion – Homemade Food Is Worth It

Homemade food is:
 ✅ Healthier
✅ More affordable
✅ Environmentally friendly
✅ Empowering and skill-building

Even cooking at home a few times a week makes a difference.
 Start simple. Try a new recipe, involve your family, and enjoy the rewards of what you create

🌟 Anyone Can Learn to Cook from Scratch

Cooking from scratch offers many benefits:

• Healthier meals (fewer additives, lower salt and sugar)
• Cheaper than takeout or ready meals
• Empowering—you know how to feed yourself and others
• Sustainable—less packaging, more mindful shopping
•  Satisfying and fun—it builds confidence and creativity

All this really means is preparing meals using basic ingredients such as vegetables, grains, meats, spices and dairy, instead of relying pre-packaged or processed foods. It’s all about knowing what’s in your food as well as taking control over your health and your budget. All it takes is developing some basic kitchen skills. 

🧠 Start with the Right Mindset

You don’t have to be a chef! Just start small, be patient, and embrace the process of trial and error. A little curiosity goes a long way. You don’t have to be perfect. Simply learn one recipe at a time and keep meals simple at first. 

🍳 Basic Kitchen Tools You Need

The best part is that you don’t need any fancy gadgets. Start with:

• Cutting board + sharp knife
• A medium saucepan and frying pan
• Baking sheet
• Mixing bowl
• Measuring cups/spoons
• Stirring spoon and spatula

These basic tools are enough to cook hundreds of meals.

🧂 Essential Pantry & Fridge Ingredients

Begin with versatile basics:

• Grains: rice, oats, pasta, flour
• Proteins: eggs, beans, canned tuna, tofu, chicken
• Vegetables: carrots, onions, potatoes, greens
• Pantry staples: olive oil, vinegar, garlic, canned tomatoes
• Spices: salt, pepper, oregano, chili powder, cinnamon

You can create many dishes with just these ingredients.

🥘 Easy Recipes to Start With

Start with simple, flexible recipes:

1. Scrambled eggs or omelets
2. Rice + stir-fried vegetables. Chop a variety of vegetables, add a protein source (tofu, chicken, etc.), and cook quickly in a pan.Season with soy sauce, garlic, or ginger and serve over rice or noodles for a full meal. 
3. Pasta with homemade tomato sauce: sauté garlic, onion, and canned tomatoes with olive oil and herbs. Add some vegetables or ground meat such as Italian sausage if you like. This makes a quick, 
    simple, fresh,  sauce that is cheaper than store-bought.
4. Soup (like lentil or vegetable) Use left over vegetables and add spices, then throw in some chicken or brown rice. 
5. One-pan baked chicken and potatoes with carrots is enough to make several meals. 
6. Oven roasted vegetables: chop the veggies, coat with a little olive oil and some spices of your choice and bake. 
7. Smoothies Blend fruit, yogurt or milk, and optional greens or seeds. Just combine common ingredients that you enjoy. 
8. Overnight Oats: Mix oats in a jar or bowl with mil and your favorite toppings and allow it to sit in the fridge overnight. In the morning add some fruits, nuts, cinnamon and honey for a grab and go meal. 
9. Granola and trail mix Bake oats with honey, oil, and cinnamon for homemade granola. Then add a variety of nuts, seeds and dried fruit. 
10. Homemade salad dressings are easy. The basic formulas is an oil (olive oil) and acid (vinegar or lemon) plus some seasonings. You can find a number of recipes on line. 

🧑‍🏫  Build Skills Gradually 

The point here is to start small and build your skills. Practice chopping vegetables. Learn to cook rice and pasta. Start by sautéing onions, garlic and greens. Try baking simple muffins and then move on to homemade bread. Commit to trying one new recipe per week. 

The best part is that you don’t have to do this by yourself. The internet is loaded with websites and recipes, videos and even on-line courses that will teach you how to cook anything and everything you can imagine. Just remember, mistakes are part of the learning process. Anyone can learn to cook. 

To start closing out this episode, I want to share a personal story about learning a new cooking skill. First of all I love to cook and I’ve never been shy about trying new things. However, about 10 years of so ago one skill that I truly lacked was making homemade bread. I could make it but it was never really very good. So, I decided to change that. 

The first thing I did was purchase a book on bread making. Then I learned all about the different types of flour because when it comes to making bread, the flour truly makes a difference. Then after I learned about baking techniques I was ready to go. 

At first my bread was just okay. But I also kept a notebook in my iPad that was titled bread making notes. Every time I baked bread I would go back to my notes on the previous recipe so that I could change something. I would then add more to my notes. After about three months of experimenting I was making homemade bread that was to die for. I can tell you there were times when I was really frustrated but in the end it was worth the trial and error. 

For a number or reasons in our present culture we are truly witnessing the slow death of the home cooked meal. I think part of this is because we always have a tendency to reach for ease and convenience. That said, convenience foods have been around since ancient times. Bread is a good example. Making cheese was a great way to preserve dairy products, especially milk. Preserved foods also stored for longer periods of time. 

But modern day convenience foods truly started with tinned or canned foods, which were first used by the military. That of course has transitioned into such a wide array of convenience foods that you could get by with never truly cooking. However, this is not very healthy. My best advice, make cooking from scratch your standard meal prep instead of depending on processed food. Anyone can learn to cook. Cooking from scratch is just one more step toward a more sustainable life.