The Covid-19 pandemic and food consumption at home and away: An exploratory study of English households. (August 2022)

• Record Type: Journal Article
• Authors: Filimonau, Viachaslau; Vi, Le Hong; Beer, Sean; Ermolaev, Vladimir A.
• Is Part Of: Socio-economic planning sciences. Number 82(2022)Part A
• Publication Date: 2022-08
• Subjects: Covid-19 -- Household food consumption -- Grocery retail -- Restaurant -- Healthy eating -- Food waste; Planning -- Periodicals; Economic policy -- Periodicals; Social policy -- Periodicals; Planification -- Périodiques; Politique économique -- Périodiques; Politique sociale -- Périodiques; ECONOMIC PLANNING; SOCIAL PLANNING; DECISION-MAKING; 361
• DOI: 10.1016/j.seps.2021.101125
• Languages: English
• ISSNs: 0038-0121

Abstract

Abstract: The Covid-19 pandemic has changed attitudes of English households towards food consumption at home and when eating out. Little academic research has however examined the scope and the scale of these changes, especially in the context of foodservice provision. This mixed methods study explores the effect of Covid-19 on food consumption in English households at home and away. It reveals increased frequency and variety of cooking during lockdown as a driver of household food wastage. The study demonstrates public hesitance towards eating out post-Covid-19. Foodservice providers are expected to re-design their business settings and adopt protective and preventative measures, such as frequent cleaning and routine health checks, to encourage visitation. After the pandemic, increased preference towards consuming (more) sustainable food at home, but not when eating out, is established. These insights can aid grocery and foodservice providers in offering more tailored products and services in a post-pandemic future. Highlights: Increased cooking at home during Covid-19 has increased household food waste. Healthy eating and local food have increased their appeal. Consumer intention to eat out is subject to restaurants adopting a range of measures. These measures relate to health and hygiene, but also business operations re-design. Sustainability attributes of the food served in restaurants are considered unimportant.