Food service industry in the era of COVID-19: trends and research implications

Lee, Seoki; Ham, Sunny

doi:10.4162/nrp.2021.15.s1.s22

Cited by 34 publications

(26 citation statements)

References 22 publications

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“…Mandated or self-imposed practices such as limits on the number of people allowed in stores, changes in store hours, or reductions in the frequency of trips to food retail locations shifted how and where people acquired food. For example, use of food delivery services, namely grocery and meal-kit delivery services, increased during the COVID-19 pandemic [ 3 , 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Dietary Behaviors among New Users of Meal-Kit Services during the Early Months of the COVID-19 Pandemic

2022

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The COVID-19 pandemic changed the way people acquired food, including increased use of meal-kit delivery services. Investigators analyzed data from a national survey of US adults collected between July 2020 and September 2020, to describe new users of meal-kit services during the pandemic and explore associations between new use of meal-kits and dietary behaviors. Bivariate and multivariate regression analyses were conducted to identify differences in demographic characteristics and reported dietary behaviors between new and never meal-kit users. Nearly all new meal-kit users were under the age of 55 years (92.5%), lived in urban areas (90.1%), and reported having children in their households (82%). A higher proportion of new users were current SNAP participants (32.8%) compared to never users (17.1%). Compared to never users, new users of meal-kit services reported eating more fruits and vegetables (PR: 1.95, 95% CI: 1.42, 2.68), and more red and processed meats (PR: 2.39, 95% CI: 1.49–3.85) since the pandemic began. Results suggest that meal-kit services may have been a useful resource for certain populations during the early months of COVID-19 and are potentially associated with increased consumption of certain foods. Further research examining the continued use and the influence of meal-kit services on diet is needed.

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Section: Introductionmentioning

confidence: 99%

Dietary Behaviors among New Users of Meal-Kit Services during the Early Months of the COVID-19 Pandemic

2022

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“…HMRs have also become more competitive, as consumers choose products based on price-to-performance assessments and convenience when purchasing food [ 4 , 5 , 6 ]. This trend is expected to continue after the COVID-19 pandemic has ended [ 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…Academic research has explored HMRs from consumer and nutritional perspectives. Among the former, e.g., [ 14 , 15 , 16 , 17 ], are studies on consumer attitudes and behavioral causality, e.g., [ 5 , 18 , 19 , 20 ], as well as analyses of HMR markets and marketing strategies, e.g., [ 2 , 7 , 21 ]. Studies of HMRs from a nutritional perspective have mostly focused on the nutritional balance and quality of HMRs, e.g., [ 3 , 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

Sustainable Home Meal Replacement (HMR) Consumption in Korea: Exploring Service Strategies Using a Modified Importance–Performance Analysis

Han

2022

Foods

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The COVID-19 pandemic has changed traditional consumer consumption behavior and requires a new service strategy to cope with sustainable consumption. Moreover, it is necessary to focus academic attention on consumer behavior to cook and eat more easily amid Korea’s socioeconomic changes such as the increase in single-person households, aging, rising prices, and continuing economic recession. In this study, we used a revised importance–performance analysis (IPA) to identify specific measures to improve consumer satisfaction with home meal replacements (HMRs). An online survey of Korean adults who had purchased HMRs was conducted based on a convenience sampling method. According to the results, items that could be intensively improved were the ‘introduction of new dishes’, ‘creation of various flavors’, ‘cost-effectiveness, and ‘reasonable price’, whereas ‘easy to prepare’, ‘easily available’, and ‘identified country of origin’ received favorable assessments. With the growth of the non-face-to-face economy due to COVID-19, our findings suggest marketing strategies for sustainable HMR consumption.

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“…According to Research and Markets [ 2 ], global ready-meal products are projected to grow at a compound annual growth rate of 6.83% from 2019 to 2025. Currently, as the proportion of people eating at home has increased owing to the COVID-19 pandemic, the use of plastic as a packaging material for HMR products has continued to increase [ 3 ]. As of 2020, approximately 9% of the 8.3 billion tonnes of plastics was recycled, 12% was incinerated, and the rest was mostly disposed of in landfills or as environmental waste [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Utilization of By-Products from Livestock: Study on the Mechanical and Thermal Properties of Biodegradable Containers Made with Pork Skin Gelatin Polymer

Lee

Kim

2022

Foods

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This study aimed to develop a biodegradable container made of pork gelatin. Gelatin was extracted from pork skin by hot water at 80 °C, and containers were prepared by adding eggshell powder (20%) as a pore agent, and walnut powder (0.08 wt%; PEW1, 0.14 wt%; PEW2) to improve hardness. The blends were molded for each experiment and dried at 30 °C for 24 h, at 40 °C for 16 h, and at 121 °C for 16 h. The containers were analyzed with respect to morphological (SEM; scanning electron microscope), mechanical (tensile strain and stress), and thermal (DSA; differential scanning calorimetry and TGA; thermogravimetric analysis) properties, as well as biodegradability. SEM investigation showed a smoother surface for PEW1 than for PEW2. The tensile stress of PEW2 (37.86 MPa) was significantly higher than that of PEW1 (28.40 MPa), and the melting enthalpies were 137.60 J/g (PEW1) and 309.60 J/g (PEW2). TGA showed similar properties, but PEW2 contained more lignin; therefore, its decomposition temperature was higher. The PEW1 and PEW2 containers were completely biodegraded after approximately 7 and 11 weeks, respectively. Walnut shell powder increased the hardness, but slowed the biodegradation process. The applications of this biodegradable container are short-lived products such as food packaging.

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Food service industry in the era of COVID-19: trends and research implications

Cited by 34 publications

References 22 publications

Dietary Behaviors among New Users of Meal-Kit Services during the Early Months of the COVID-19 Pandemic

Dietary Behaviors among New Users of Meal-Kit Services during the Early Months of the COVID-19 Pandemic

Sustainable Home Meal Replacement (HMR) Consumption in Korea: Exploring Service Strategies Using a Modified Importance–Performance Analysis

Utilization of By-Products from Livestock: Study on the Mechanical and Thermal Properties of Biodegradable Containers Made with Pork Skin Gelatin Polymer

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