The Impact of COVID-19 on Canada’s Food Literacy: Results of a Cross-National Survey

Abstract

Several studies of food literacy emphasise the acquisition of critical knowledge over context. This evaluation looks at how COVID-19 impacted food literacy in a country affected by the global pandemic. To our knowledge, there has been no systematic research that would allow a better understanding of the impact of uncertainty or enhanced perceived risks generated by a global crisis on the prevalence of household food literacy. This study looks at food literacy from a perceptive of how an event that has domesticated many of them can alter knowledge and the relationship people have with food. A cross-national survey including 10,004 Canadians was conducted ten months after the start of the pandemic. Results show that Canadians have learned new recipes. Canadians have also taken up gardening and have relied on several sources to gather information. This study provides some evidence that Canadians have become more food literate because of the COVID-19 pandemic, but less significantly than anticipated. Practical and policy implications are presented as well as some future research directions.

Increases in Household Food Waste in Canada as a Result of COVID-19: An Exploratory Study

“…The results indicate that Canadians estimated that they were creating more food waste per household than before the onset of the pandemic; however, it is not clear whether there is a correlation to waste generation and the restrictions that have been implemented during the various stages of the pandemic. Lockdowns across the country have forced restaurants to severely restrict their food service capacity; at the same time [28], Canadians were forced to prepare more food at home, increasing household food waste [30]. To what extent that household food waste is offset by reduced commercial food waste is unknown.…”

“…These large-scale shifts in behavioural patterns have created new food consumption patterns. Early in the pandemic, when uncertainty about the robustness of food supply chains led to panic-buying, consumers began stockpiling non-perishable foods [28], indulging in calorie-dense snacks [29], and returning to the kitchen, as renewed interest in recipes and home-cooking dominated social media [30].…”

“…The transition to a sustainable plant-based diet has been shown to have the largest environmental impact, due to the displacement of livestock as a primary protein source [56][57][58]. A food system transformation would build on the strategies that we saw during COVID-19 when communities came together to fill the gaps of food production, such as support for household and community gardening [48,49], calls for citizens to frequent local restaurants [59], renewed interest in cooking and sharing recipes [30], and supporting food charities [60]. A transformation of the food system could also help reduce health and dietary conditions that make people susceptible to disease, by providing access to more fresh produce.…”

Food Literacy and Its Associated Factors in Non-Dialysis Patients with Chronic Kidney Disease in China: A Cross-Sectional Study

“… 28 However, despite a growing literature on FL, the majority of studies have been undertaken in Western countries with participants recruited from the general population. 21 , 29 , 30 This knowledge gap can be a barrier to developing management strategies for improving FL of CKD patients with special dietary regimens. Consequently, considering healthcare and dietary differences and the aforementioned gap, it is imperative to explore FL and its influencing factors in Chinese non-dialysis patients with CKD.…”

Supply Chain Responsiveness to a (Post)-Pandemic Grocery and Food Service E-Commerce Economy: An Exploratory Canadian Case Study

“…Amidst the pandemic, and especially over the past decade, there has been a growing consumer consciousness about food packaging waste, and the impact of single-use plastics from grocery and food service. According to a 2020 study by NielsenIQ, 'consumers [insulated during the pandemic] will shift to sustainability-focused products, to re-invigorate eco-friendly practices, an opportunity for sustainability' [31]. FMCG (fast-moving consumer goods) are moving towards sustainability initiatives along with pressure to address all elements of the product footprint from ingredients, packaging, waste, carbon and resource footprint of manufacturing operations.…”