MAPP Centre, Aarhus University, Denmark; School of Marketing and Communication, University of Vaasa, Finland.
Department of Earth and Environmental Sciences, KU Leuven, Belgium.
Food Res Int. 2021 Dec;150(Pt A):110752. doi: 10.1016/j.foodres.2021.110752. Epub 2021 Oct 13.
The COVID-19 pandemic and especially the lockdowns coming with it have been a disruptive event also for food consumption. In order to study the impact of the pandemic on eating habits, self-reported changes in food-related behaviours were investigated in ten European countries by means of an online survey. A latent class cluster analysis distinguished five clusters and showed that different types of consumers can be distinguished based on how they react to the pandemic as regards their eating habits. While food-related behaviours were resilient for 60% of the sample, another 35% reported more enjoyment in cooking and eating, more time in the kitchen and more family meals. Among those, a slight majority also showed signs of more mindful eating, as indicated by more deliberate choices and increased consumption of healthy food, whereas a slight minority reported more consumption of indulgence food. Only 5% indicated less involvement with food. As the COVID-19 pandemic is a disruptive event, some of these changes may have habit-breaking properties and open up new opportunities and challenges for food policy and food industry.
新冠疫情和随之而来的封锁对食品消费也造成了干扰。为了研究疫情对饮食习惯的影响，我们通过在线调查的方式，在 10 个欧洲国家研究了与食品相关行为的自报告变化。通过潜在类别聚类分析，我们区分出了五个类别，并表明可以根据消费者对疫情的反应方式，将不同类型的消费者区分开来。尽管对于样本的 60%来说，食品相关行为具有弹性，但仍有 35%的人表示在烹饪和饮食方面更有乐趣，在厨房的时间更多，家庭用餐次数更多。其中，略多于半数的人也表现出更用心进食的迹象，表明他们更审慎地选择食物，增加了健康食品的消费，而略少于半数的人则表示更频繁地食用放纵食品。只有 5%的人表示对食物的参与度降低。由于新冠疫情是一个具有干扰性的事件，其中一些变化可能具有打破习惯的特性，为食品政策和食品行业带来了新的机遇和挑战。
