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Effect of Food Quality and Nutritional Attributes on Consumer Choices during the COVID-19 Pandemic

Author

Listed:
  • Zainab Bintay Anis

    (Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan)

  • Hafiz Ubaid ur Rahman

    (Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan)

  • Nauman Khalid

    (Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan)

Abstract

(1) Background: During COVID-19, disruption in food demand and supply chain led to changes in food choices in response to consumer demand, frequency of delivered items, and production setup during a pandemic. The aim of the study was to evaluate the effect of quality and nutritional attributes on consumer food consumption behavior, attitude, and practices. (2) Methods: In this regard, cross-sectional survey research was conducted through a structured questionnaire. (3) Results: The results of the study showed that there was no difference in the receptiveness of COVID-19 infection between both genders. Quality perspective ( p = 0.001) was deemed a significant positive predictor in the change of food consumption patterns during the COVID-19 pandemic. It also stated price ( p = 0.045) and purity ( p = 0.009) as a quality factor while sugar ( p = 0.028) and fiber ( p = 0.034) content, as nutritional attributes, influenced the consumption frequency of food groups. The overall experience of online shopping was in the neutral category. (4) Conclusions: It was concluded that food quality cues as well as nutritional attributes affected consumer food choices during the COVID-19 pandemic regardless of gender. Online shopping trends were influenced but overall experience remained neutral during the pandemic.

Suggested Citation

  • Zainab Bintay Anis & Hafiz Ubaid ur Rahman & Nauman Khalid, 2022. "Effect of Food Quality and Nutritional Attributes on Consumer Choices during the COVID-19 Pandemic," Sustainability, MDPI, vol. 14(22), pages 1-13, November.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:22:p:15172-:d:974044
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    References listed on IDEAS

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    1. Curzi, Daniele & Pacca, Lucia, 2015. "Price, quality and trade costs in the food sector," Food Policy, Elsevier, vol. 55(C), pages 147-158.
    2. Jill E. Hobbs, 2020. "Food supply chains during the COVID‐19 pandemic," Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie, Canadian Agricultural Economics Society/Societe canadienne d'agroeconomie, vol. 68(2), pages 171-176, June.
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