Consumer behavior in confinement times: Food choice and cooking attitudes in Spain

E Romeo-Arroyo; M Mora; L Vázquez-Araújo

doi:10.1016/j.ijgfs.2020.100226

Consumer behavior in confinement times: Food choice and cooking attitudes in Spain

Int J Gastron Food Sci. 2020 Oct:21:100226. doi: 10.1016/j.ijgfs.2020.100226. Epub 2020 Jun 4.

Authors

E Romeo-Arroyo^{1

2}, M Mora^{1

2}, L Vázquez-Araújo^{1

2}

Affiliations

¹ BCCInnovation, Centro Tecnológico en Gastronomía, Basque Culinary Center, Donostia-San Sebastián, Spain.
² Basque Culinary Center, Facultad de Ciencias Gastronómicas, Mondragon Unibersitatea, Donostia- San Sebastián, Spain.

Abstract

The present study provides an overview of the food related behavior of the Spanish population during the confinement period due to the Covid-19 sanitary emergency. A national survey was responded by 600 volunteers, who answered questions related to food consumption, home-food and cooking related habits (F&C), and the Spanish version of the Dutch Eating Behavior Questionnaire. In general, most consumers could be considered "External eaters"; F&C questionnaire allowed segmenting the population in "low-cooking engagement", "health -concerned" and "health-disregarded" groups. These consumers' segments reported different behavior, highlighting, for example, the increase of snacks and ultra-processed food consumption of the health-disregarded group.

Keywords: COVID-19; Confinement; Eating behavior; Emotions; Habits; Stress.