The COVID-19 outbreak has affected populations across the world. In a short time, we were exposed to a critical situation, faced with numerous medical, social, and economic challenges. While the medical community has focused on developing successful diagnostic and medical treatments, many countries have introduced far-reaching restrictions on daily life to prevent and control the spread of the virus. In many cases, this resulted in a complete shut-down of whole cities, regions, and even countries. The resulting changes to working patterns (e.g. extended working hours, loss of jobs) and living circumstances have had a large impact on the supply, purchase, preparation, and consumption of food. Typical measures included limiting social and physical interactions, closing schools, hotels, restaurants, and other non-critical infrastructure, encouraging people to work from home, limiting the operation of food stores (including the ability for adequate inspection and enforcement activity to take place), and also limiting people's ability to leave their home. Many international borders were closed, which limited the supply of goods, including food. In some areas, food supply chains were completely broken or drastically changed with food business operators needing to adopt new business models (e.g., suppliers reorienting themselves to new markets, increases in the need for delivery). Supplying food also presents possible risks for infection, both environmentally (i.e., in food stores) or through contaminated foods/packaging. Changes in purchase patterns (e.g., bulk buying of perishable foods) may lead to the use of food that is no longer safe or suboptimal in terms of nutrient content, stockpiling has led to certain foods being in very limited supply. Increased demand for certain products may compromise levels of supply. The communication about food by governments, public health authorities, individual experts, and influencers, using a wide variety of media channels - which is an integral element of COVID-19 information exchange - has also increased, ranging from the sharing of information as to how to cope with changing food availability to risks associated with the purchase, storage, and consumption of food.
The measures to prevent and control the spread of COVID-19 and their outcomes had a profound effect on the food supply, dietary patterns, and nutrition of billions of people, raising a number of research questions. A Research Topic covering the abovementioned topics was launched at the beginning of the pandemic, to provide insights into the effects of the COVID-19 outbreak on food supply, nutrition, and dietary patterns, while Volume 2 was launched one year later, during the pandemic. With this Volume 3, we would like to continue to gather valuable and timely research after the end of COVID-19 global health emergency, with a particular focus on the long-term effects of the pandemic, and the post-emergency situation, which overlap with additional challenges, including disturbances in food availability and increased food prices. Longitudinal studies comparing pre/mid/post-emergency COVID situation are very welcome.
Of particular interest are articles focussing on the following:
• The status of eating behaviour, dietary practices, and food supply, particularly in the post emergency phase of the COVID-19 pandemic
• Changes in food preparation, access to (healthy) food, food preparation, meal patterns, etc. due to COVID-19, with particular focus into longitudinal studies
• Identification and perception of new food (supply) related risks
• Reasons behind consumer responses and influencing factors
• Evaluation of insecurities and risks in the food chain after the COVID-19 global emergency period, when the food supply was challenged with additional disturbances in food availability and rising food prices
• Trust in the food supply chain and food safety
The COVID-19 outbreak has affected populations across the world. In a short time, we were exposed to a critical situation, faced with numerous medical, social, and economic challenges. While the medical community has focused on developing successful diagnostic and medical treatments, many countries have introduced far-reaching restrictions on daily life to prevent and control the spread of the virus. In many cases, this resulted in a complete shut-down of whole cities, regions, and even countries. The resulting changes to working patterns (e.g. extended working hours, loss of jobs) and living circumstances have had a large impact on the supply, purchase, preparation, and consumption of food. Typical measures included limiting social and physical interactions, closing schools, hotels, restaurants, and other non-critical infrastructure, encouraging people to work from home, limiting the operation of food stores (including the ability for adequate inspection and enforcement activity to take place), and also limiting people's ability to leave their home. Many international borders were closed, which limited the supply of goods, including food. In some areas, food supply chains were completely broken or drastically changed with food business operators needing to adopt new business models (e.g., suppliers reorienting themselves to new markets, increases in the need for delivery). Supplying food also presents possible risks for infection, both environmentally (i.e., in food stores) or through contaminated foods/packaging. Changes in purchase patterns (e.g., bulk buying of perishable foods) may lead to the use of food that is no longer safe or suboptimal in terms of nutrient content, stockpiling has led to certain foods being in very limited supply. Increased demand for certain products may compromise levels of supply. The communication about food by governments, public health authorities, individual experts, and influencers, using a wide variety of media channels - which is an integral element of COVID-19 information exchange - has also increased, ranging from the sharing of information as to how to cope with changing food availability to risks associated with the purchase, storage, and consumption of food.
The measures to prevent and control the spread of COVID-19 and their outcomes had a profound effect on the food supply, dietary patterns, and nutrition of billions of people, raising a number of research questions. A Research Topic covering the abovementioned topics was launched at the beginning of the pandemic, to provide insights into the effects of the COVID-19 outbreak on food supply, nutrition, and dietary patterns, while Volume 2 was launched one year later, during the pandemic. With this Volume 3, we would like to continue to gather valuable and timely research after the end of COVID-19 global health emergency, with a particular focus on the long-term effects of the pandemic, and the post-emergency situation, which overlap with additional challenges, including disturbances in food availability and increased food prices. Longitudinal studies comparing pre/mid/post-emergency COVID situation are very welcome.
Of particular interest are articles focussing on the following:
• The status of eating behaviour, dietary practices, and food supply, particularly in the post emergency phase of the COVID-19 pandemic
• Changes in food preparation, access to (healthy) food, food preparation, meal patterns, etc. due to COVID-19, with particular focus into longitudinal studies
• Identification and perception of new food (supply) related risks
• Reasons behind consumer responses and influencing factors
• Evaluation of insecurities and risks in the food chain after the COVID-19 global emergency period, when the food supply was challenged with additional disturbances in food availability and rising food prices
• Trust in the food supply chain and food safety
