Food and You 2: What the FSA’s Latest Survey Says About Home Cooking

The Food Standards Agency’s latest Food and You 2 survey offers a useful snapshot of how households are approaching food in 2026. The annual official statistic covers adults in England, Wales and Northern Ireland, with fieldwork carried out between 19 May and 7 August 2025. A total of 5,898 adults from 4,215 households took part.

The report is based on what people say they know and do, rather than an inspection of their kitchens. That distinction matters: the findings show reported habits and attitudes, not independently verified behaviour. Even so, the results reveal a clear shift toward more deliberate choices around health, food hygiene and waste.

Healthier choices are becoming part of everyday planning

Three quarters of respondents said they had made at least one change to their eating habits for health reasons during the previous 12 months. Among the most common changes reported were eating less processed food, reducing sugar or foods and drinks high in sugar, and eating more fruit and vegetables.

For home cooks, the practical lesson is less about following a single perfect diet and more about making small changes repeatable. A weekly menu can include an extra vegetable-based side, fruit prepared for easy access, or a less processed option alongside familiar convenience foods. The survey does not say that every processed food is unhealthy, nor does it prescribe a particular diet. It records the choices people say they are already making.

That makes the results especially relevant to practical cooking. Healthier eating often depends on what is easy to prepare after a long day. Keeping simple ingredients available, planning a use for fresh produce before it spoils, and choosing meals that can be cooked in batches can make those reported intentions easier to maintain.

Food safety habits remain central at home

The FSA report also examines everyday food-safety behaviour. In Wave 11, 76% of respondents said they always cooked food until it was steaming hot and cooked all the way through. Ninety-two percent said they would never eat chicken or turkey when it was pink or had pink juices. Eighty-three percent reported reheating food only once.

These figures should be read as self-reported habits, not as a guarantee that every meal was prepared safely. They do, however, show which actions people recognise as important. A practical kitchen routine can turn that awareness into a repeatable sequence:

Decide how leftovers will be handled before cooking, rather than leaving the decision until the meal is finished.
Keep the goal of food being thoroughly cooked in view, especially when preparing poultry, meat or other high-risk foods.
Use reliable official guidance for exact cooking, cooling, storage and reheating instructions, because the safe method depends on the food and preparation.
Do not treat colour alone as a complete safety test. When appropriate, use a food thermometer and follow the relevant national food-safety advice.

The survey’s findings are not a substitute for food-safety guidance, but they underline the value of simple habits that are easy to repeat. They also show why clear instructions matter: consumers may understand the principle while still needing practical information for a particular ingredient or recipe.

Waste reduction is influencing shopping decisions

Fifty-five percent of respondents said they had made at least one change for sustainability reasons in the previous year. The most common reported changes were trying to minimise food waste, buying foods with minimal or no packaging, and choosing locally produced or seasonal food.

In a home kitchen, reducing waste can start with a short planning step. Before shopping, check what needs using first. Choose one meal that can absorb leftover vegetables, cooked grains or herbs, and avoid buying a large quantity of a perishable ingredient unless there is a clear plan for it. This approach can reduce waste without compromising safety: food should still be stored, chilled and used according to official guidance, and anything that looks unsafe should not be rescued simply to avoid throwing it away.

The FSA findings also suggest that sustainability decisions are not separate from cooking decisions. Seasonal produce may shape the week’s menu, while using leftovers can influence portion sizes and preparation methods. The survey reports what consumers are doing; it does not establish that one shopping choice is suitable for every household, budget or dietary need.

More people are checking hygiene ratings when eating out

The survey found that 55% of respondents had checked a food business’s hygiene rating during the previous 12 months, compared with 41% to 44% in earlier waves. Among people familiar with the Food Hygiene Rating Scheme, the most common minimum acceptable rating was four, selected by 52%.

A hygiene rating is useful information when choosing a restaurant, café or takeaway, but it is not a review of taste, service or value. It concerns food-hygiene standards assessed by the relevant authority. Checking the rating can therefore be a sensible part of deciding where to eat, particularly when ordering for someone with a food allergy or other dietary requirement, while questions about ingredients should still be asked directly.

What the findings mean for cooks now

The latest Food and You 2 results point to a kitchen culture built around manageable decisions: more fruit and vegetables, less sugar and highly processed food, safer cooking routines, deliberate leftover planning and greater attention to hygiene information when eating out.

They do not prove that every household follows these habits consistently, and they do not recommend eliminating particular foods or adopting one universal menu. Their value is as a reality check. People are already trying to connect health, food safety and sustainability in everyday meals. The most useful next step is to make those intentions concrete, repeatable and safe for the food being prepared.