Could cooking at home be the key to better health? While the health authorities are increasingly promoting homemade food, scientific studies remain nuanced. We take a closer look at this multi-faceted practice, with its balanced diet, social issues and opportunities for the food industry.
The discreet but strategic return of home cooking
In an article recently published by the Institute For a Positive Food, Nicole Darmon - Honorary Director of Research at INRAE and member of its Scientific Advisory Board - offers an in-depth analysis of the links between home cooking, food and health, in the light of available scientific data and contemporary social issues.
For several decades now, the amount of time spent in the kitchen has been steadily decreasing, mainly due to the feminisation of the workforce and the rise of a practical, varied and accessible food offer. In 2010, French households spent an average of 53 minutes a day. And yet, cooking at home is making a comeback in public health discourse.
But can we really say that can you eat better if you cook yourself? The answer is not as simple as it might seem. Firstly, because there is no clear, consensual definition of «home cooking»: the time spent, the pleasure of cooking, the use of raw ingredients, the frequency of shared meals... So many facets of the same object of study, often approached in a partial and heterogeneous way by researchers.
Home cooking: what are the proven health benefits?
Health authorities such as the PNNS, the WHO and the FAO encourage the consumption of minimally processed foods and the practice of homemade cooking. But what does science really say about the link between culinary practices and health?
Meals at home are generally richer in fruit, vegetables and essential nutrients than those eaten outside the home, which are often too fatty or sweet. Some studies also show that a home where people cook frequently is associated with a better balanced diet... except in the most modest categories, where the link is weaker.
Further research shows potentially positive effects of cooking on the risk of’obesity or type 2 diabetes, This is particularly the case with increased consumption of raw produce and better weight management over time.
However, other results qualify this picture: cooking more could also lead to higher calorie meals, and even an increased risk of metabolic syndrome in some women. The conclusion is clear: cooking can may be beneficial, but it is neither a guarantee of health nor a prerequisite for a balanced diet.
Behind the stove: inequalities and motivations
Cooking is far from a neutral practice. In France, 75 % of time spent cooking is spent by women. Women from low socio-economic backgrounds are the most affected, often because they are forced to and do not have access to the appropriate facilities. This goes against the conventional wisdom, Lower-income households cook more than higher-income households, The latter are more likely to eat out.
The kitchen also conveys values: it allows us to reconnecting with others, of to feel useful and independent, and even to look after those close to you. It's a message that, while meaningful, needs to be handled with care: encouraging people to cook must not reinforce gender inequalities or make those for whom this activity is seen as a chore feel guilty.
What role can ingredient brands and nutrition players play?
For companies in the food sector, these lessons open up a number of avenues. Promoting solutions that enhance home cooking - without idealising it - can respond to several key trends:
- Health and prevention To highlight the benefits of simple, functional, minimally processed ingredients that make it easier to prepare balanced meals.
- Accessibility and practicality To develop products designed for households with low purchasing power or limited time and equipment.
- Promoting know-how To create content (recipes, tutorials, workshops) that boosts confidence, reinforces self-sufficiency in food and creates new links around cooking.
- Social responsibility integrating a reflection on mental workload and gender equality into brand messages and actions.
Some inspiring initiatives - such as social impact cookery courses or workshops run by recognised chefs - show that well-designed programmes can boost self-esteem, improve quality of life and have a real nutritional impact. Provided they are tailored, intensive, interactive and rooted in the daily lives of participants.
Conclusion: cooking is just one of the ways in which you can eat well
Home cooking is not essential for healthy eating. But it can be a real lever if it is chosen, accessible and valued - and not imposed. By promoting the pleasure of cooking, the diversity of raw foods and the social ties of shared meals, brands and nutrition players have a role to play in supporting this movement in an inclusive, realistic and positive way.
Source :
Nicole Darmon, Honorary Director of Research, INRAE project leader, member of the Scientific Council of the’Institute For a Positive Food.
According to : Cooking at home: what's at stake for food and health?, Institut For a Positive Food, May 2025.