Trends in Food Preferences and Sustainable Behavior during the COVID-19 Lockdown: Evidence from Spanish Consumers
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Institute for Research in Sustainability Science and Technology (IS-UPC), Polytechnic University of Catalonia, 08034 Barcelona, Spain
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CREDA-UPC-IRTA (Centre for Agro-food Economy and Development), 08860 Castelldefels, Spain
3
DEAB (Department of Agrifood Engineering and Biotechnology), Polytechnic University of Catalonia, 08860 Barcelona, Spain
*
Authors to whom correspondence should be addressed.
Academic Editor: Derek V. Byrne
Foods 2021, 10(8), 1898; https://doi.org/10.3390/foods10081898
Received: 30 June 2021
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Revised: 5 August 2021
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Accepted: 12 August 2021
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Published: 16 August 2021
(This article belongs to the Special Issue Effects and Implications of COVID-19 for the Human Senses, Consumer Preferences, Appetite and Eating Behaviour)
The COVID-19 pandemic poses a threat to global food security, and it changes consumers’ food buying and consumption behavior. This research not only investigates trends in Spanish consumers’ general food shopping and consumption habits during the lockdown, but also investigates these trends from the perspective of sustainable purchasing. Specifically, total food consumption (C), food expenditure (E), and purchase of food with sustainable attributes (S) were measured. Data were collected from a semi-structured questionnaire which was distributed online among 1203 participants. The logit models showed that gender, age, employment status, and consumers’ experiences were associated with total food consumption and expenditure during the lockdown. In addition, consumers’ risk perceptions, shopping places, trust level in information sources, and risk preference were highly essential factors influencing consumers’ preferences and sustainable behavior. Consumers’ objective knowledge regarding COVID-19 was related to expenditure. Furthermore, family structure only affected expenditure, while income and place of residence influenced food consumption. Mood was associated with expenditure and the purchase of sustainable food. Household size affected purchasing behavior towards food with sustainable attributes. This research provides references for stakeholders that help them to adapt to the new COVID-19 situation.
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Keywords:
COVID-19 lockdown; food preferences; risk preference; risk perceptions; food purchasing behavior; food consumption behavior; sustainable behavior
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MDPI and ACS Style
Li, S.; Kallas, Z.; Rahmani, D.; Gil, J.M. Trends in Food Preferences and Sustainable Behavior during the COVID-19 Lockdown: Evidence from Spanish Consumers. Foods 2021, 10, 1898. https://doi.org/10.3390/foods10081898
AMA Style
Li S, Kallas Z, Rahmani D, Gil JM. Trends in Food Preferences and Sustainable Behavior during the COVID-19 Lockdown: Evidence from Spanish Consumers. Foods. 2021; 10(8):1898. https://doi.org/10.3390/foods10081898
Chicago/Turabian StyleLi, Shanshan, Zein Kallas, Djamel Rahmani, and José M. Gil. 2021. "Trends in Food Preferences and Sustainable Behavior during the COVID-19 Lockdown: Evidence from Spanish Consumers" Foods 10, no. 8: 1898. https://doi.org/10.3390/foods10081898
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