This article examines the definition and the content of a "consumeroriented food policy." Food policy is a balanced government strategy regarding the food economy, which takes account of its interrelationships with both national and international economy. Consumers are more especially concerned with: adequate supplies; fair and stable purchase prices; safety of foodstuffs; nutritionally wellbalanced diets; fitness for special requirements; well-defined and satisfying quality, including content rules; unbiased and usable information on foodstuffs and food patterns; participation of consumers in policy-making decisions. The paper focuses on the activities of public authorities, not forgetting the present trend toward deregulation. Examples are mostly taken from the French and EEC contexts.
Consumers are aware of the importance of food in their daily lives, including such matters as cultural patterns, health, budgeting, and even food policy.
In France, in a survey made by C R E D O C (Haeusler, 1985) on the "way of life and devotion of Frenchmen," interest in food was quoted as "very important" by 28 per cent of the participants, "fairly important" by 48 per cent, and "absolutely unimportant" by 6 per cent. Moreover, with respect to their own food and what they ate, 24 per cent were "very satisfied," 67 per cent "fairly satisfied," 7 per cent "dissatisfied," and less than 2 per cent "absolutely dissatisfied."
The percentage of the household budget spent on food is decreasing: In France it currently represents about 20 per cent and it is thought that this figure will fall to 16 per cent within a few years (INSEE, 1987). Convenience foods are increasingly taking the place of raw materials and staple foods, but not to the same extent in every country. More money is spent on dairy products and meat in France, less in the United States or Germany. National trends may continue, either on cultural or economic grounds (Galibert, 1987).
Income may modify food consumption patterns. According to a C R E D O C survey, 59 per cent of participants would not limit their total food intake if income decreased, but 51 per cent would limit specific foodstuffs. With increasing income, 18 per cent would also limit certain staple foods, such as potatoes or pasta, showing a preference for less common foodstuffs.