Food Choice Determinants and Changes in Hong Kong During the COVID-19 Pandemic

Abstract

The COVID-19 pandemic significantly impacted food behavior choices, including in procurement, preparation, and waste management. Although some of these behavior changes have resulted in positive economic outcomes, such as the growth of employment opportunities for food delivery personnel, others have been deemed environmentally unsustainable, such as the increase in materials used for food packaging. This article examines how the pandemic intensified the negotiations between sustainability and health in food choice behaviors in Hong Kong and demonstrates how contextual and social determinants influence these behaviors. Public health trumped sustainability drivers during these intense disruptions.