COVID-19 impact on food consumption of low-skilled employees in India

Abstract

BackgroundThe COVID-19 pandemic adversely affected several aspects of daily life including economic, social, interpersonal, food and health. In India, low skilled employees experienced significantly higher levels of adversity including income loss and food security risks. This study investigates the relationship between pandemic led economic changes and food consumption among low-skilled employees, mediated by pandemic specific variables like government support and emotional distress. We argue and contend current literature provides a simple linear analysis between pandemic impacted economic status and food consumption. Several other significant variables in the context of the COVID-19 pandemic play a significant mediating role in the relationship. MethodsA longitudinal survey of 2830 low skill (unskilled and semi-skilled) employees during two time periods of July–November 2019 and December–January 2020-21 was conducted. The survey respondents included drivers, domestic workers, delivery personnels, beauticians, street vendors, small business owners, and self-employed individuals. Face-to-face interviews collected data on the variables under the UN Security Framework (2016) including economic, food, health, environment, personal, community, and political security. Paired t-tests analyzed the changes in economic status, Wilcoxon's signed rank test compared the food consumption scores (FCS), and Structural equation models (SEM) explored the direct and indirect impacts of the pandemic on food consumption. ResultsThe lockdown significantly reduced monthly earnings compared to pre-lockdown levels (p < 00.001). FCS shifted towards borderline, indicating decreased dairy intake. SEM revealed indirect effects of economic status on food consumption through increased emotional distress, and insufficiency of government support for economic status and food consumption during the pandemic. ConclusionTailored government programs are essential in addressing food insecurity among low employees. Priority should be given in addressing emotional distress during crises and reevaluate the role of government interventions on their effectiveness and reach. Reevaluating program fairness and increasing support for low-income employees are crucial steps in mitigating food insecurity risks.