A time of transition: changes in Irish food behaviour and potential implications due to the COVID-19 pandemic

Abstract

Consumers’ food choice decisions are generally relatively stable over time; consumers engage in habitual decision-making due to the high frequency of such decisions for efficiency reasons. As a result, habits are strong predictors of eating behaviour. However, changes in the life of the individual or the external environment can result in more conscious consideration of food choice motives and a transition to new patterns of behaviour to fit the new context. The coronavirus disease 2019 (COVID-19) pandemic is examined in this paper as a particularly useful case of how a change in context affects food choice trajectories. Drawing on results from an online survey of 651 food consumers in Ireland, it examines food planning, shopping, preparation and eating behaviour, including stockpiling and influences on decision-making. Overall, it finds significant evidence of a transition towards new patterns of behaviours, with two distinct clusters identified – the “Covid copers” and the “restless restrictors”. For both groups, the shopping experience has become stressful resulting in reduced frequency of shopping and higher levels of planning. Conversely, time pressures related to cooking have reduced, with enjoyment associated with such activities. This is also reflected in stockpiling behaviour; the top three foods most likely to have been stockpiled in Ireland were pasta/rice, eggs and flour, reflecting the nation’s desire to bake and cook during the pandemic. These behaviours are discussed in the context of emerging supply chain actor responses, with considerations for future strategic decisions identified, along with some opportunities for public health nutrition interventions.

Evaluation of the Food Choice Motives before and during the COVID-19 Pandemic: A Cross-Sectional Study of 1232 Adults from Croatia

“…Studies dealing with food choice motives during the COVID-19 pandemic are still relatively rare. In addition, they tend to analyze other topics such as food planning, shopping, and preparation, diet quality, eating behaviors, the relationship with emotional overeating, body mass index (BMI), and perceived stress [10][11][12][13][14][15], hence food choice motives are addressed only partially and not thoroughly enough.…”

‘Good, honest food’: older adults' and healthcare professionals' perspectives of dietary influences and food preferences in older age in Ireland

“…Additionally, acquiring ‘good, honest food’ was seen to require shopping at various outlets such as farmers' markets, butchers or grocers, which often can be more expensive 36 . Our data also reflected the changes brought about by the COVID‐19 pandemic to the shopping experience for older adults, making it stressful or lacking enjoyment, 37 although not necessarily inspiring less healthy choices. These factors should be considered when making recommendations for healthy eating in older age, particularly when looking at sustainable food options 38 and considering the COVID‐19 era 39 …”

Exploring the Impact of COVID-19 Pandemic on Food Choice Motives: A Systematic Review

“…In addition, jobs were lost and consumers cooked more at home in order to reduce the cost of their daily meals [93]. The crisis revealed the compromises that households were willing to make in times of shortages [94]. What led many households to consume less and make more careful food choices was the increase in food prices combined with any loss of disposable household income [95].…”

“…Low-income consumers [83][84][85][86] Food compromises [87][88][89][90] Price-promoted foods [91,92] (10) Shopping Frequency Food shopping behavior [93][94][95][96][97] Food shopping frequency [5,[98][99][100][101] Online shopping [102][103][104][105]108] Traditional foods [106,107]…”