Summary
How out of home food contributes to overall diets and the underlying behavioural motivations is under-researched, and there is very limited data on the proportion of energy or nutrients that comes from out of home food in Scotland.
This report provides a comprehensive, mixed-methods assessment of who eats out of home, how often, from which outlets, what motivates these behaviours, and how out of home food contributes to overall energy and nutrient intake in Scotland.
The sample comprised of 1,016 participants, and based on distribution of out of home visits, respondents were categorised as low, moderate or high out of home consumers.
Key findings
- Participants reported a mean of seven out of home visits in the past week.
- Supermarkets, convenience stores and corner shops were the most frequently used out of home outlets, with 40% of respondents purchasing food ‘on the go’ two to three times per week, and 23% once per week.
- High out of home consumers were younger and more likely to be male, single, and employed full-time.
- Out of home food accounted for 21% of total energy intake and around 20–22% of most macronutrients. Fast food/takeaway outlets and cafés, coffee or sandwich shops were the main contributors, followed by sit-down restaurants or pubs.
- Out of home energy intake was mainly derived from a small number of food groups, including sandwiches, pasta, rice, pizza and potato products.
- Taste was the main motivation across all low, moderate and high out of home consumers , with 77% of respondents rating it as ‘very’ or ‘extremely’ important. Treat related motivations were also important, alongside socialising and value for money.
- Cost was a key barrier to out of home consumption, with rising prices leading some respondents to reduce frequency, seek promotions, or budget carefully.
These findings support the need for a comprehensive out of home policy approach to include retail food ‘on the go’, meal deals, in-store hot food counters and delivery platforms, alongside clearer nutrient benchmarks, portion size guidance, reformulation targets and default healthier options.
Given that taste and convenience are the main drivers of out of home choices, healthier options must be equally appealing, visible, accessible and convenient. Policies and voluntary measures that improve the availability, affordability and attractiveness of healthier out of home options, especially in convenience-led settings, could help support healthier dietary choices across Scotland.