How COVID-19 pandemic contingency measures impacted on environmental practices in Food Service

Abstract

INTRODUCTION: Food Service units achieved importance and responsibility in feeding the population. In addition to its socioeconomic impact, the Food Service industry has a strong environmental impact and for several years, changes have been made to produce meals complying with sustainability. Concerns have addressed energy efficiency of equipment, use of reusable material, purchase of local products, less use of processed and packaged goods, proper selection and disposal of solid waste and use of strategies to avoid food waste. OBJECTIVES: This study aimed to assess the impact of the implementation of the contingency measures for the COVID-19 pandemic on the environmental practices of food services throughout the Portuguese territory. METHODOLOGY: The sample was obtained by convenience, requesting food service companies to fulfil a questionnaire with multiple choice and open questions. RESULTS: A sample of 139 participants was obtained. Results show a decrease in the number of meals served, accompanied by a great increase in the use of disposable items, such as plates, paper towels, bags, packages as well as individual packaging for cutlery, bread and fruit, and individual protective equipment and hygiene products (face masks, face shields and hand-sanitiser). CONCLUSIONS: This study highlights the severe setback that the contingency measures for COVID-19 represent for the food service sector. Policymakers should evaluate the adopted practices that are still in place and keep the ones that may be proven to be efficient and positive and abandon or relieve the unnecessary ones. Other measures such as the reinforcement of hygiene procedures, should be kept to ensure food and environment safety and consumer confidence in food service establishments.