Transformation in culinary behaviour during the COVID-19 pandemic: In-depth interviews with food gatekeepers in urban India

Abstract

COVID-19 and its associated regulatory measures including lockdowns, curfews, and physical distancing norms have significantly affected individual's dietary and culinary behaviours. Although there is ample empirical evidence available on dietary changes within the Indian context, very limited evidence exists about the factors influencing these dietary modifications and changes in culinary behaviours during COVID-19 lockdown. Therefore, the aim of this qualitative study was to explore the views of Indian household food gatekeepers towards meal planning, food purchasing, and meal preparation during the pandemic and its associated lockdowns. A convenience sample of 34 female gatekeepers from the Mumbai metropolis participated in online interviews. Interviews were conducted in English and Hindi (then translated in English), audio-recorded and transcribed verbatim. Underpinned by Template Analysis technique, transcribed data were analysed manually and using the NVivo software program. The interview structure guided the development of themes. The emerging themes included were: Increased household cooking; Involvement of children and male members in food-related activities; Experimentation in the kitchen; Adoption of meal planning skills; Increase in online food shopping; Bulk buying; Shortage of food items; Reduced consumption of outside home food; Increased variety of home-cooked meals; Increase in snacking and overall food intake; Determinants of food choices; and Family meals-a new norm. In the light of these findings, developing family-focussed, web-based nutrition programs to enhance gatekeepers' and their families' food literacy including declarative and procedural nutritional knowledge would be beneficial. The importance of organisational culinary behaviours such as planning meals in advance, shopping with a food list should be promoted to prevent hoarding and subsequently reduce strain on the food supply system. With a surge in domestic cooking, low cost nutritious recipes with the use of local and seasonal produce should be emphasized promoting healthy eating among the gatekeepers and their family members. The inclusion of food studies in the school curriculum will facilitate the development of culinary skills among children and youth. Also, there is a need for further research and surveillance to strengthen understanding of sustainability of healthy culinary behaviours practiced during the pandemic.

Parental Perspectives of the Impact of COVID-19 Lockdown on Food-Related Behaviors: Systematic Review

“…General trends in meal planning and grocery shopping behaviors during the pandemic were adoption of meal planning skills [ 27 , 31 , 33 ], shopping less often [ 26 , 31 ], observing prices going up [ 31 ], shortage of food items [ 27 , 30 ], need to provide a nutritious diet for health [ 28 , 29 , 31 ], and shift towards home food deliveries [ 26 , 27 , 31 ]. Three studies did not report on this aspect of food-related perspectives [ 24 , 32 , 34 ].…”

“…Negative changes included stockpiling shelf stable foods due to grocery shortages [ 30 ] and to minimise social exposure [ 37 ]; this included bulk [ 27 ] and panic buying [ 37 ], and purchasing more sugary drinks (SDs) and snacks [ 30 ], high-calorie snacks, desserts and sweets [ 36 ], and non-perishable processed foods [ 36 ]. Others were critical of bulk buying [ 31 ] or appreciated choices of more fresh, seasonal, and local foods [ 29 ], the latter of which was often related to an increased choice of fruits and vegetables [ 29 ].…”

Evolving Food Choices Among the Urban Indian Middle-Class: A Qualitative Study

“…Children’s exposure to advertising is considered a significant factor contributing to their unhealthy diet in the United States ( 82 , 83 ) as well as in India ( 41 , 42 ). Nonetheless, a positive aspect of the media acknowledged by some participants was that of the internet and cookbooks which showcased traditional recipes that helped in revitalizing classic traditional cuisines, a finding often reported in the last decade ( 41 , 68 , 84 – 86 ).…”

“…Nuclear families ( 65 , 66 ) and women going out to work ( 60 , 67 ) have further altered the dynamics of home cooking ( 42 ). Nonetheless, Indian women still do a lot of the cooking during the week using time saving cooking techniques ( 68 ). Participants also mentioned now using readymade spice powders, pickles and papads as a convenience.…”

A Qualitative Study Exploring Management of Food Intake in the United Kingdom During the Coronavirus Pandemic

“…The aim of this research was to explore how eating habits were influenced during the first lockdown of the pandemic with a particular focus on emotional eating and panic buying. Since the coronavirus pandemic this is one of the few qualitative studies ( Filimonau et al, 2021 ; Menon et al, 2022 ; Razi and Nasiri, 2022 ) that has aimed to understand how people without diagnosed eating disorders have managed food intake in novel circumstances. Our results provide an insight into the use of food as a coping mechanism during novel circumstances.…”