The 2019-2020 coronavirus disease (COVID-19) is a public health issue. Lockdown is among options suggested to reduce spread of the virus. This study aimed to determining the impact of COVID-19 lockdown on Tunisian consumer awareness, attitudes and behaviors related to food wastage. An online survey was conducted during the first 2 weeks of COVID-19 lockdown. The survey collected information on demographic data, awareness and attitudes toward food waste, food purchase behavior and household food expenditure estimation; extent of household food waste; willingness and information needs to reduce food waste. This study included 284 respondents. About 89% of respondents claimed to be aware of food waste, and the COVID-19 lockdown would impact for 93% of respondents, their waste levels, and for 80%, their grocery shopping habits. Interestingly, the COVID-19 lockdown improved food shopping performances and pushed toward a positive behavioral change regarding food wastage: 85% respondents declared nothing of what they bought would be discarded, and most of the respondents have set up a strategy of saving, storing and eating leftovers. The most cited reasons given for discarding food were overcooking, inappropriate storage and overbuying. Consumers' changes in food waste prevention might be probably driven more by the socioeconomical context of the COVID-19 lockdown (i.e. food availability, restricted movements, loss of income), than by a pro-environmental concern. Finally, our study pointed out the consumers' needs of information for taking further action. In conclusion, our study can constitute a basis to further promote household food waste prevention behavior, outlasting the COVID-19 crisis.

Background: The COVID-19 pandemic deeply marked 2020 at different scales: socially, economically, and environmentally. Accordingly, several changes were observed at these different scales. Aims: This study aimed to highlight changes induced by COVID-19 lockdown on consumer behaviors and awareness related to food consumption and wastage during a celebration period, Ramadan in Tunisia. Methodology: An online survey on 317 respondents (71.6% women and 28.4% men) was carried out during the first 15 days of Ramadan season and was focused on demographic data, awareness and attitudes toward food waste, food purchase and consumption habits. Results: Although the COVID-19 has impaired the construction of Iftar menus, 53.9% of respondents have kept preparing, overcooking and consuming traditional meals. Interestingly about 66% claimed decreasing food waste this year. Conclusion: Results of this study have clearly established that time of crisis has led to virtuous consumers’ behaviors and attitudes, in place of consumerist practices, during Ramadan celebration season. Keywords: COVID-19 Lockdown, Ramadan, consumer’s behavior, leftover, food waste.

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