Examining Food Purchase Behavior and Food Values During the <scp>COVID</scp>‐19 Pandemic

Ellison, Brenna; McFadden, Brandon R.; Rickard, Bradley J.; Wilson, Norbert L.W.

doi:10.1002/aepp.13118

Cited by 186 publications

(208 citation statements)

References 7 publications

Supporting

Mentioning

173

Contrasting

Unclassified

Order By: Relevance

“…For example, with more time available as hours worked and commuting time have decreased, many US consumers report an improvement in their cooking and food management skills (Bender et al 2020). Decreasing employment and earnings, along with higher food prices, can heighten the incentive for tighter home management, which may include less food waste, outcomes consistent with comparative statics from household production models of food waste (Katare et al 2017; Lusk and Ellison 2017; Qi 2018; Hamilton and Richards 2019; Ellison et al 2020). In fact, a past review of the literature concludes that employment is generally correlated with higher levels of consumer food waste than unemployment (Schanes, Dobernig, and Gözet 2018).…”

Section: Discussionmentioning

confidence: 66%

“…In this article, we explore how the COVID‐19 pandemic may affect consumer food waste in developed economies such as the United States. While not deriving an explicit model, we draw upon concepts from the household production literature and note that several authors have used such a framework to derive implications of various household production parameters for the generation of food waste (Katare et al 2017; Lusk and Ellison 2017; Qi 2018; Hamilton and Richards 2019; Ellison et al 2020). Comparative statics from these efforts suggest food waste may decline under circumstances stimulated by the pandemic: more time available for household production; accumulated experience and knowledge with home food provisioning and meal preparation; less income available to purchase meal inputs; and higher prices for food.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Impact of COVID‐19 on Consumer Food Waste

Roe¹,

Bender²,

Qi³

2020

Applied Eco Perspectives Pol

110

107

View full text Add to dashboard Cite

Perhaps no phenomenon has so quickly and radically altered household production parameters and daily food patterns as the onset of the COVID‐19 pandemic. We contemplate the immediate and longer‐term implications of this public health crisis on the amount of food wasted by consumers. We conclude that the pandemic and its aftermath may improve household skills and management practices in a manner that reduces day‐to‐day household food waste. However, pandemic‐driven disruptions may induce larger intermittent purges of food due to changes in work patterns and food service and food retailing availability. We recommend several steps to reduce waste as the pandemic unfolds.

show abstract

Section: Discussionmentioning

confidence: 66%

Section: Introductionmentioning

confidence: 99%

The Impact of COVID‐19 on Consumer Food Waste

Roe¹,

Bender²,

Qi³

2020

Applied Eco Perspectives Pol

110

107

View full text Add to dashboard Cite

show abstract

“…COVID-19-related changes in food procurement could also be expected to impact dietary habits during the pandemic. For many in the US in particular, access to restaurants was restricted or eliminated, and many people have changed their grocery shopping habits; for example, some households have begun purchasing groceries online to avoid coming into contact with people in the grocery store and some households have started purchasing more food during each shopping trip to limit the number of trips to the store [ 16 ]. These changes in shopping habits could have important impacts on diet.…”

Section: Introductionmentioning

confidence: 99%

Predictors of COVID-19-Related Perceived Improvements in Dietary Health: Results from a US Cross-Sectional Study

Cosgrove

Wharton

2021

Nutrients

View full text Add to dashboard Cite

The COVID-19 pandemic resulted in substantial lifestyle changes. No US study has identified predictors of perceived dietary healthfulness changes during the pandemic period. This study included analyses of lifestyle and dietary healthfulness changes using 958 survey responses from US primary household food purchasers. Information was collected related to demographics, COVID-19-related household changes, and health-related habits before and during the pandemic. Binary logistic regression identified predictors of perceived increase in dietary healthfulness during the pandemic period. Overall, 59.8%, 16.4%, and 23.4% of participants reported that their eating habits likely changed, may have changed, and likely did not change, respectively. Of the participants whose dietary habits likely or may have changed, 64.1%, 16.8%, and 19% reported healthier, neither healthier nor less healthy, and less healthy eating habits, respectively. COVID-19-related income loss, more meals consumed with household members in front of the television, an increase in food advertisement exposure, increased perceived stress, and better perceived current health were significant predictors of a perceived increase in dietary healthfulness. Overall, dietary habits were perceived to become healthier during the pandemic. The predictors of perceived improvement in dietary healthfulness were surprising and indicate the need for further study of these factors in crisis and noncrisis situations.

show abstract

“…The most direct correlation can be found in the Spanish flu, which spread like wildfire in the wake of the First World War. This spread is generally attributed to two factors: First World War (WWI) trench warfare and developments in transportation technology (Ellison et al, 2021).…”

Section: Historical Contextmentioning

confidence: 99%

Food Safety Economics in the COVID-19 Pandemic

Charlebois¹,

Vandertuin²

2021

JFR

View full text Add to dashboard Cite

The consequences of the COVID-19 pandemic crisis for both food safety and especially the economic sustainability of food production in Canada and around the globe are explored. A full analysis is made of the nature of the virus, and it is spread as they relate to the forces of globalization which have created a global food supply chain, with a focus on the weaknesses of a global supply chain that fell prey to the COVID-19 virus and its associated economic effects. Comparison was made to past outbreaks of Spanish flu and Ebola, both of which challenged public health, food safety, and food supply systems. A more focused analysis examines how public and private responses to the pandemic create opportunities and challenges for several linkages in the supply chain, including farms, food processing facilities, grocery stores and restaurants. The quarantine procedures put in place around the world to manage the COVID-19 necessitated radical shifts in food production and. Ultimately the response from any individual government is insufficient to weather these events, as the fundamentally international and cross-industry factors involved require a holistic, globally coordinated approach which was not possible with the tools available before these events began.

show abstract

Examining Food Purchase Behavior and Food Values During the COVID‐19 Pandemic

Cited by 186 publications

References 7 publications

The Impact of COVID‐19 on Consumer Food Waste

The Impact of COVID‐19 on Consumer Food Waste

Predictors of COVID-19-Related Perceived Improvements in Dietary Health: Results from a US Cross-Sectional Study

Food Safety Economics in the COVID-19 Pandemic

Contact Info

Product

Resources

About