Why Is the Price of Food Still Rising?

As grocery and dining costs continue to increase, our analysts break down how this has affected consumers and when food prices may stabilize.----- Transcript -----Sarah Wolfe: Welcome to Thoughts on the Market. I'm Sarah Wolfe from the US economics team.Simeon Gutman: And I'm Simeon Gutman; Hardlines, Broadlines, and Food Retail Analyst.Sarah Wolfe: Today on the podcast, we'll discuss what's happening with food prices and how that's affecting the US consumer. It's Tuesday, February 27th at 10am in New York.It was almost exactly a year ago when I came on this podcast to talk about why eggs cost so much at the start of 2023. Here we are. It's a year later and food in the US still costs more. The overall inflation basket and personal consumption expenditures inflation was 2.6 per cent year over year in December; but dining out prices are still up 5.2 per cent. I'd like to admit that grocery prices are a little bit better. They're just a tad over 1 per cent. So we've seen a little bit more disinflation there. But overall food is still up and it's still expensive.Simeon, can you give us a little bit more color on what's actually going on here?Simeon Gutman: Yeah, so food prices measured by the CPI, as you mentioned, up about a per cent. The good news, Sarah, is that your eggs are actually deflating by about 30 per cent at the moment; so maybe you can buy a couple more eggs. But in general, we're following this descent that we started -- about almost two years ago where food prices were up double digits. A year ago, we were up mid single digits. And now we're down to this one per cent level. Looks like they're gonna hold. But so prices are coming in; but not necessarily deflating, but dis-inflating.Sarah Wolfe: Can you help me understand that a little bit better? You mentioned that some commodity prices are coming down, like food prices. So why is overall inflation for food still rising? And dining out, grocery stores, both of them are still seeing price increases.Simeon Gutman: Well, commodity prices, which is the most visible input to a lot of food items -- that's coming down in a lot of cases, and I'll mention some that haven't. But there's many other components into food pricing, besides the pure commodity. That's labor; you have freight; you have transportation. Those costs -- there's still some inflation running through the system -- and those costs make up a decent chunk of the total product costs. And that's why we're still seeing prices higher year over year on average for the entire group of products.Sarah Wolfe: How are grocery sales actually performing though? Are we seeing demand destruction from the higher pricing? Or has unit growth actually been holding up well?Simeon Gutman: First of all, total grocery sales are just slightly negative. We saw a little ray of hope in January, positive for the month; but likely driven by some stocking up ahead of weather events that happened in the country. So we were barely positive. It looked like we were getting out of the negative territory; but the first few weeks of February, we're back into the negative territory. Negative one, negative two per cent.Units are negative. Negative three to four per cent. If we look at CPI as sort of a proxy for the product categories that are doing better than others: dairy and fruit units, those are up mid to high single digits. And as I mentioned, we're seeing egg prices down significantly. We're also seeing a lot of deflation with fish and seafood as well as meat.So, and if you use that as a way to think about the various product categories that consumers are demanding, but overall industry sales are flat to slightly negative; and we think this negative cadence continues going forward.Sarah, let me turn it to you. You monitor the U. S. consumer closely. How big a bite of the US wallet is food right now? Groceries, eating out at restaurants, etc., and how does that compare to prior periods?Sarah Wolfe: Let's start high level with essential spending, which I consider to be groceries, energy and shelter. That typically averages about 40 per cent of household disposable income pre-COVID. And now if you add on all the price increases we've seen across all three categories, it's an additional 5 per cent of disposable income today.And this matters a lot when you're a lower income household and already over 90 per cent of your disposable income was going towards these essential categories pre-COVID. If I look at grocery prices alone, they're up 20 per cent on average since the start of the pandemic. And prior to COVID on a per household basis, they were spending $4,600 a year on groceries. And now that's $5,700 a year. More than a thousand dollars more each year on groceries.The last time we saw such extreme food inflation was the 1980s. Granted, I have to mention that we've also seen a really notable rise in disposable income too. So if you look at grocery spending as a share of disposable income, it's only marginally higher than it was pre-COVID. It was six and a half per cent, now it's seven per cent.What's really driving higher wallet share towards food is this dining out category -- and it's a price and unit story. On the pricing side, we have high labor costs, high food prices still. And on the unit side, there's still a much more notable preference to dine out to enjoy services.And so you mentioned that unit growth has been a lot weaker for groceries. That's not what we're seeing in the dining out space. And overall, it's been driving total food spend as a share of disposable income to high since the early 1990s.Simeon Gutman: So food spending is up a lot. But the situation is somewhat confusing. You have US inflation data and forecasts seem to be suggesting that food prices should be coming down. That doesn't seem to be happening. We're still looking for inflation. Can you talk about the macro factors behind these persistently high food prices?Sarah Wolfe: So as you mentioned, we have seen disinflation, right? So grocery prices are down from 12 per cent year over year in the summer of 2022 to about 1.5 per cent today. Dining out is down from 8 per cent to about 5 per cent. So there's a bit of progress on inflation growth. But price levels are not coming down. They're still rising and that definitely does not feel good to households.The reason we're still seeing a rise in prices, as you've mentioned, are supply chain disruptions, there was an avian flu, and we see very high labor costs. Some of the forward-looking indicators are pointing to more progress on inflation for food, so we know that labor costs are starting to moderate as supply demand imbalances in the labor market are getting a bit better. We know that supply chain disruptions have been unwinding. But all these things together are not pointing to price deflation. Only disinflation. So growth, but at a slower pace.Simeon Gutman: Yeah, so some of this backdrop continues. When can the US consumer expect some kind of relief, and then what data and indicators are you watching closely?Sarah Wolfe: Unfortunately, prices are still going up in our forecast, but they're going to stabilize around one to one and a half per cent year over year for grocery. So kind of where we are right now, that's what we expect for the next year and a half or so. But the price levels are going to remain elevated.As I mentioned in the last response. We know we're watching the supply chain indicators to see if commodity prices start to come up again. If freight costs start to come up again because of geopolitical tensions. We're not seeing any notable rise there yet but we're watching it very closely. And we're also watching what happens with the labor market. Do we continue to see slack in the labor market that'll bring down wages and bring down labor costs? Or do we continue to run a very tight labor market.Simeon, thanks for taking the time to talk.Simeon Gutman: Great speaking with you, Sarah.Sarah Wolfe: And thanks for listening. If you enjoy Thoughts on the Market, please leave us a review on Apple podcasts and share the podcast with a friend or colleague today.