Abstract:
The COVID-19 epidemic has caused unheard-of alterations in many facets of human life, including habits and food consumption. The purpose of this abstract is to give a brief outline of the changes in eating habits and behaviors that have occurred in the post-COVID-19 era while stressing the pandemic's effects on people, communities, and the food sector. First, we investigate the paradigm shift in meal preparation and home cooking. With lockdowns and other social isolation measures in place, people are turning more and more to their own kitchens, rediscovering the pleasure and advantages of doing so. We talk about the rise of home cooking, the discovery of new recipes, and the resurgence of ancient cooking techniques as people tried to replicate dining out experiences at home. The growth of online meal delivery and e-commerce platforms is the subject of our second section. People who depend on online platforms for their daily meals have seen a big rise in food delivery as a result of the limits on dine-in services. We examine how this change has affected the restaurant industry, the difficulties faced by small enterprises, and the emergence of new delivery methods to satisfy changing consumer demands. We also look at the growing emphasis on good hygiene and food safety measures. The pandemic raised awareness of foodborne illnesses and the value of keeping hygienic conditions when handling and preparing food. In order to secure the safety and quality of the food, we talk about the adoption of contactless delivery methods, tighter regulations for food enterprises, and improved supply chain oversight. We also look at how the epidemic has affected dietary preferences and health consciousness. People are reevaluating their dietary practices and looking for items that improve general health and immune function due to the increased concern for their own health and wellbeing. We examine the increase of plant-based diets, functional foods, and the demand for organic, locally produced products. We also talk about the difficulties encountered by vulnerable groups and food insecurity. Food inequalities were made worse by the epidemic, which resulted in underprivileged people having less access to affordable, wholesome food. We look at the programs and tactics used to combat food insecurity, including food banks, community food programs, and partnerships between governmental and nonprofit organizations. Finally, the COVID19 pandemic has had a huge impact on food routines and practices, resulting in considerable adjustments in cooking habits, food delivery, cleanliness standards, dietary choices, and initiatives to address food insecurity. To adapt and build resilient and sustainable food systems in the postpandemic period, people, communities, and the food business must all have a thorough understanding of these changes.
Page(s):
422-422
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023