To the Point: How Are Soaring Food Prices Affecting the Health of American Families

To the Point provides insights from AU faculty experts on timely questions covering current events, politics, business, culture, science, health, sports, and more. Each week we ask one professor just one critical question about what's on our minds.

Over the past five years, food prices have risen 28 percent, according to the Consumer Price Index, and many Americans are struggling to put healthy food on their tables.

Grocery expenses are a significant portion of the average family's budget-according to the US Department of Agriculture, American consumers spent an average of 11.2 percent of their disposable personal incomes on food in 2023. And for families with lower incomes, this percentage is often higher, making food costs an even more pressing concern.

How are families managing? What can everyone do to keep eating healthy? This week, we turn to Professor Anastasia Snelling, chair of American University's Department of Health Studies, for her insights on the challenges of eating healthy food on a budget.

Why are Americans paying more to feed their families and who is affected most?

The rise in food prices is driven by a number of factors that were created during the pandemic almost five years ago (though food prices had been rising even before then). The food supply chain is a network of farmers and companies that are involved in creating a product (food) to be delivered to the consumer. We have witnessed a number of food supply chain disruptors that include labor shortages, higher fuel costs, and increased costs of land and equipment. Another major reason is climate change. Extreme weather events (too much or too little rain) have led to diminished crop production.

Some of the specific foods that are now more expensive include eggs, beef, veal, baby food, oils, wheat, and milk. Not only are these foods basic food items, but many are also used as ingredients in processed foods, such as snacks and bakery items. The effect is then compounded, with prices of hundreds of different products increasing.

Everyone is affected by the rising costs of food, since we all need to eat. Yet, individuals and families who make less money and receive government benefits certainly struggle more than others because there are limited financial resources to cover these rising costs. During the pandemic, individuals and families who were eligible for SNAP (Supplemental Nutrition Assistance Program) were given increased benefits, but they ended in 2021. SNAP was given a cost-of-living adjustment this year, but there is still a gap between what people receive and the increasing cost of food.

Although we may feel powerless to address rising food prices, there are three strategies we can take to manage family budgets and meals:

1. Know your grocery store deals, which might mean downloading an app to get all the products on sale and clip coupons.
2. Commit to preparing more food at home--although this takes time, a homemade meal is usually healthier and less expensive than processed meals and dining out.
3. If your budget can afford it, buy in bulk. Even a five-pound bag of potatoes will be less expensive than buying one or two individual potatoes. Be aware, food stores tempt you to purchase unhealthy items by offering, "Buy two, Get three sodas or chips."

Try to focus on healthy items and limit the number of unhealthy snacks, cookies, or sweet items in your cart. Yes, food prices have risen, but this might be a time to focus on your health by being selective of what you buy and preparing more meals at home while staying on a food budget.

About Professor Snelling

Professor Anastasia Snelling is a professor and Chair of the Department of Health Studies at American University. She has been a member of the Academy of Nutrition and Dietetics as a registered dietitian for over thirty years and a fellow in the American College of Nutrition. Dr. Snelling's book, Introduction to Health Promotion, 2nd edition, was released through Wiley Publisher in 2023. She directs the Healthy Schools, Healthy Communities Lab that focuses on methods of behavior change in nutrition education to manage risk factors related to chronic disease. Grounded in the Social Ecological Model, her work in schools and communities impacts different levels of influence that can improve the health and food environment, leading to improved health and weight status. By addressing the needs of children and adults within the social, economic, and cultural contexts we work with them to advance the health of individuals and communities.

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