Open AccessTHE CHANGES IN FOOD CONSUMPTION BEHAVIOR: A RAPID OBSERVATIONAL STUDY OF COVID-19 PANDEMIC
Author(s) -
Suci Sandi Wachyuni,
Kadek Wiweka
Publication year - 2020
Publication title -
international journal of management, innovation and entrepreneurial research
Language(s) - English
Resource type - Journals
ISSN - 2395-7662
DOI - 10.18510/ijmier.2020.628
Subject(s) - respondent , consumption (sociology) , pandemic , observational study , marketing , originality , simple random sample , quality (philosophy) , consumer behaviour , covid-19 , environmental health , descriptive statistics , data collection , psychology , product (mathematics) , distribution (mathematics) , business , statistics , social psychology , medicine , mathematics , disease , sociology , social science , population , philosophy , creativity , law , pathology , epistemology , political science , infectious disease (medical specialty) , mathematical analysis , geometry
Purpose of the Study: This study aims to identify food consumption behaviour at pre, during, and post-pandemic (possibility).
Methodology: This study uses a quantitative-based descriptive study approach to explain changes in consumer consumption patterns. Sampling was done by using probability sampling techniques or by a simple random sampling method. Electronic-questionnaire distribution was carried out through the WhatsApp broadcast message application to which 75 respondents responded. Meanwhile, a simple quantitative analysis method is used to calculate several formulas, including mean value, frequency distribution, and percentage.
Main Findings: The results showed that health, social, and psychological factors influenced the respondent's food consumption behaviour. There are increasing organic food intentions and self-cooking trends. Besides, this study also shows an increasing awareness of the importance of aspects of health, quality, and food safety in choosing food.
Implication/Applications: This research can be used as a theoretical reference, especially related to the factors that influence eating behaviour during a pandemic. Also, the results of this research can be used by culinary businesses to design strategies to survive the Covid-19 pandemic by adjusting products, innovating, and improving product quality based on consumer needs.
The originality of the study: The paper is original, and this is the current study to examine the food consumption behavior of local communities in the pandemic issue.