The out of home environment

Research undertaken to understand the availability, behaviour and attitudes to food eaten outside the home.

Eating out of home extends beyond the sit down meal, and includes the food we eat ‘on the go’ as well as from takeaways. The food and drink we buy and consume from the out of home environment tends to be less healthy, and accounts for 25% of the calories we consume.

Monitoring food and drink purchases outside the home

Food Standards Scotland publishes data on the out of home food and drink landscape, including how this environment has changed over time, the types of businesses visited and the most popular foods and drinks purchased OOH. We have also undertaken research to explore the levels of trans and saturated fatty acids in foods available in takeaway establishments.

Most recent report:

Previous reports:

In 2019 £4.6billion was spent eating out of home, with takeaways accounting  for 11% of trips

Availability of nutrition information and the use of marketing strategies outside the home

To address a gap in our evidence base, we have commissioned bespoke research to understand the availability of online nutrition information and the use of marketing strategies by branded out of home businesses in Scotland.

Most recent reports:

Previous reports:

Attitudes towards improving the out of home environment

In November 2019, Food Standards Scotland consulted on ‘Proposals to Improve the OOH environment in Scotland’.  An independent analysis of responses to this consultation was published after the consultation closed, alongside results from qualitative research with low income consumers. 

Most recent reports:

MenuCal

MenuCal is a free, web-based calorie calculator and allergen management tool which aims to support small and medium food business operators (FBOs) to provide calorie and allergen information on their menus. 

In 2016 we commissioned an evaluation of a pilot of MenuCal conducted in partnership with the Scottish Enforcement Liaison Committee (SFELC) Diet, Nutrition and Health Working Group, in 22 food business operators across six local authorities.