In a seemingly never-ending quest for convenience, a more affluent
but time-challenged U.S. population is eating more meals away from
home. As the share of total food consumption away from the home
has risen over the last two decades, so, too, has the share of
vegetables consumed outside the home. Per capita consumption of
all vegetables averaged 445 pounds in 2000-02—25 percent
greater than 1980-82—with about half the growth ascribed
to the away-from-home market.
Popular restaurant foods, such as sandwiches, pizza, salsa, and
salads, helped boost away-from-home vegetable consumption over
the past two decades, but none has influenced this increase more
than frozen french fries. Processed potatoes (largely french fries
and chips) accounted for 27 percent of the growth in total vegetable
consumption since 1980-82. Per capita consumption of potatoes for
frozen products (largely french fries) increased 50 percent to
58 pounds per year. While the majority of chips are consumed at
home, about 88 percent of all french fries are consumed outside
the home, with three-fourths sold through fast food establishments.
Although most tomato products are consumed at home, about 15 percent
of tomatoes are processed into catsup, of which one-third is consumed
outside the home with fast foods. With the advent of extra-large
sized servings by the leading fast food chains in the 1990s, french
fry consumption increased by one-third, which, in turn, increased
catsup demand.
For similar reasons as catsup, about 45 percent of pickled cucumbers
are consumed away from home. About a third of all pickled cucumbers
are used in fast food sandwiches and in associated condiments,
such as relish.
The increased use of onions, garlic (used widely in
sauces, ethnic foods, and other items), mushrooms, peppers, and
fresh-market tomatoes
in the foodservice industry has also contributed to the growth
in per capita vegetable consumption. Foodservice use accounts
for at least 30 percent of consumption for each of these commodities,
with garlic at more than 40 percent. One-third of fresh onions
are consumed away from home, with full-service restaurants accounting
for 15 percent. The popularity of salad bars, various ethnic
dishes,
salsa, and whole-onion appetizers in these restaurants has likely
helped push consumption higher.
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