Consumer behavior during the COVID-19 pandemic: An analysis of food purchasing and management behaviors in U.S. households through the lens of food system resilience

Bender, Kathryn E.; Badiger, Aishwarya; Roe, Brian E.; Shu, Yiheng; Qi, Danyi

doi:10.1016/j.seps.2021.101107

Cited by 77 publications

(87 citation statements)

References 28 publications

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“…Ronto et al [18] investigated that because of the COVID-19 pandemic, confidence in cooking skills as well as the understanding of food, including meal planning and purchasing, had improved, and there was an increasing trend toward dining with family. Bender et al [19] also supported that the amount of food prepared at home had increased significantly due to the COVID-19 pandemic. Byrd et al [20] demonstrated that because of the coronavirus, people trusted the safety of homemade food more than restaurant food because they were aware of the risks of the food and services provided at restaurants.…”

Section: Related Studies 21 Changes In Dining-out Patterns After the Covid-19 Pandemicmentioning

confidence: 96%

A Study on Dining-Out Trends Using Big Data: Focusing on Changes since COVID-19

2021

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This study examined consumers’ emotions and needs related to dining-out experiences before and during the COVID-19 crisis. This study identifies words closely associated with the keyword “dining-out” based on big data gleaned from social media and investigates consumers’ perceptions of dining-out and related issues before and after COVID-19. The research findings can be summarized as follows: In 2019, frequently appearing dining-related words were dining-out, family, famous restaurant, recommend, and dinner. In 2020, they were dining-out, family, famous restaurant, and Corona. The analysis results for the dining-out sentimental network based on 2019 data revealed discourses revolving around delicious, nice, and easily. For the 2020 data, discourses revolved around struggling, and, cautious. The analysis of consumers’ dining-out demand network for 2019 data showed discourses centered around reservation, famous restaurant, meal, order, and coffee. However, for 2020 data, discourses were formed around delivery, price, order, take-out, and social distance. In short, with the outbreak of the pandemic, delivery, takeout, and social distance emerged as new search words. In addition, compared with before the COVID-19 pandemic, a weakening trend in positive emotions and an increasing trend in negative emotions were detected after the outbreak of the COVID-19 pandemic; specifically, fear was found to be the fear emotion.

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Section: Related Studies 21 Changes In Dining-out Patterns After the Covid-19 Pandemicmentioning

confidence: 96%

A Study on Dining-Out Trends Using Big Data: Focusing on Changes since COVID-19

2021

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“…These items exceeded standard levels of consumption in households, which could lead to increased food waste [37][38][39]. There are arguments, however, that these perceptions of scarcity may mean households could become more efficient in their use of food and planning of meals at home [40][41][42]. Despite uncertainties surrounding how these changes have impacted individuals, it is apparent that the pandemic has altered consciousness, concerns, and behaviours related to food waste [15,38].…”

Section: Food Waste and Covid-19mentioning

confidence: 99%

Increases in Household Food Waste in Canada as a Result of COVID-19: An Exploratory Study

et al. 2021

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The era of the COVID-19 pandemic has resulted in a variety of individual lifestyle and behavioural changes, and could, therefore, potentially involve a shift towards more sustainable food systems. This research was conducted through an online survey of cross-sectional design. We surveyed 8272 Canadians in August of 2020. Participants answered questions about socio-demographic food waste amounts in kilograms, and food-waste-management behaviours. In this exploratory study, we assessed the relationships between socio-demographic variables, and self-reported food-waste behaviours through two-tailed significance testing. Results indicated that Canadian households self-reported an insignificant decrease in food waste during the pandemic. Respondents reported allowing food to expire, not utilizing leftovers, and not finishing meals. Understanding food-waste behaviour changes is key to designing effective mitigation strategies to reduce household food waste and to minimize the environmental consequences with which food waste is associated.

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“…While we can not rule out the possibility that consumers modified their no-contact grocery orders based on the experience during the lockdown period to increase the likelihood of obtaining a complete order, incomplete orders at the beginning of the pandemic may have been a result of lack of retailer preparedness for the sudden higher demand for no-contact methods. Retailers may also have placed limits on the amount of products that they were willing to provide for no-contact orders vs. for patrons shopping in stores, or from actual shortages of some products ( 24 , 25 ). Although prevalence of no-contact grocery use decreased after the lockdown among our study sample, food retailers likely also adapted to the demand for no-contact orders, which are anticipated to continue to grow in popularity ( 26 ).…”

Section: Discussionmentioning

confidence: 99%

Longitudinal Patterns of Food Procurement Over the Course of the COVID-19 Pandemic: Findings From a Canadian Online Household Survey

Nielsen

Labonté

Karamanoglu

et al. 2022

Front. Public Health

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IntroductionConsumer food procurement during the COVID-19 pandemic has been understudied. This investigation aimed to longitudinally evaluate food procurement patterns, concern of virus exposure in grocery retailers, and food access challenges over the pandemic among a sample of households in Quebec, Canada.MethodsOnline surveys were collected at three time points of the pandemic: first wave in spring 2020 (lockdown period), summer 2020 (deconfinement period), and second wave in winter 2021 (curfew period). Respondents were the household's primary grocery shopper (n = 491). Non-parametric tests and multivariable logistic regression were conducted to compare responses over time and to evaluate characteristics of respondents who regularly used no-contact grocery methods (store pick-up or home delivery).ResultsFrequency of in-store grocery shopping was lowest during the lockdown (once per week or less), and significantly increased over time to resemble pre-pandemic frequency. Concern of virus exposure in grocery retailers and disinfection/discarding of food packaging was highest during the lockdown, but significantly decreased over time. At all time points, use of public transit, walking or cycling for grocery shopping was associated with regular use of no-contact grocery methods (curfew odds ratio (OR): 3.13 (95% confidence interval 1.60, 6.14). Age (60 years+) was associated with regular use during the lockdown [OR: 2.27 (1.13, 4.59)].ConclusionAmong our sample, frequency of in-store grocery shopping was lowest and concern of virus exposure in stores was highest during the lockdown period. No-contact grocery use was associated with transportation mode and potentially with personal risk perception (age).

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Consumer behavior during the COVID-19 pandemic: An analysis of food purchasing and management behaviors in U.S. households through the lens of food system resilience

Cited by 77 publications

References 28 publications

A Study on Dining-Out Trends Using Big Data: Focusing on Changes since COVID-19

A Study on Dining-Out Trends Using Big Data: Focusing on Changes since COVID-19

Increases in Household Food Waste in Canada as a Result of COVID-19: An Exploratory Study

Longitudinal Patterns of Food Procurement Over the Course of the COVID-19 Pandemic: Findings From a Canadian Online Household Survey

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