Use of Food Services by Consumers in the SARS-CoV-2 Pandemic. How the Eating Habits of Consumers Changed in View of the New Disease Risk Factors?

Ewa Czarniecka-Skubina,Marlena Pielak,Artur Głuchowski,Tomasz Owczarek,Joanna Kobus-Cisowska,Piotr Sałek

doi:10.3390/nu13082760

Ewa Czarniecka-Skubina, Marlena Pielak + Show 4 more

Open Access

https://doi.org/10.3390/nu13082760

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Abstract

The SARS-CoV-2 pandemic in 2020–2021 changed the eating habits of people around the world. The aim of this study is to understand the effects of COVID-19 on changing consumers’ eating habits, including their concerns about food service nutrition in case of new disease risk factors. The survey conducted using the computer-assisted web-based interviewing method on a group of 1021 adult respondents in Poland. We collected information about consumer choices and habits related to use of food services during the pandemic. This research found that COVID-19 had an impact on consumers’ use of food services, both on-site and take-away. Using cluster analysis, we identified five main groups of food service consumers. It was found that almost half of the respondent group did not change their diet during the pandemic, 20% of respondents changed their diet to a positive one, and 20% to a diet that was negative. For respondents the most important forms of protection against COVID-19 in catering establishments were hand disinfection (70.3%), table disinfection (70.4%), wearing of masks and visors by staff (68.2%), and the possibility of cashless payments (64.6%). Based on cluster analysis (eight consumer clusters), we stated that majority of respondents did not see any threats to using catering service during the pandemic. Only a small group (8.1%) of respondents were afraid of the possibility of getting sick with COVID-19. This study presented the effects of COVID-19 on consumer eating behavior in catering and their concerns with food services uses. Discovering consumer concerns can reduce risk, increase food safety and improve eating habits.

Highlights

COVID-19 disease, caused by severe acute respiratory syndrome (SARS)-CoV-2, was first reported in December 2019 inWuhan, China
Companies that were essential to society or offering basic necessities, such as grocery stores, remained open to consumers while companies and institutions that gather a lot of people, such as restaurants, hotels, and various types of schools, were temporarily closed [8,9], except take-away and home deliveries
The second goal of this study is to identify, describe, and compare consumer segments based on differences in individual food choices, concerns, and eating habits in catering establishments during the COVID-19 pandemic

Summary

Introduction

COVID-19 disease, caused by SARS-CoV-2, was first reported in December 2019 inWuhan, China. Symptoms of the disease develop from 2 to 14 days after exposure, causing fever, cough, and shortness of breath, sore throat and muscles, and loss of taste and smell [1,2]. It may be asymptomatic, have mild or severe symptoms leading to hospitalization and even death in patients with comorbidities [3,4,5,6]. Countries (e.g., China, South Korea, India) where the first cases of the disease were confirmed began to implement a rigorous hygiene regime and nationwide prevention measures such as disinfection, personal protective equipment, complete restriction on all international and domestic travel, social isolation, and suspension of many services and quarantine.

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