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Malleability of food values amid the COVID-19 pandemic

Author

Listed:
  • Simone Cerroni
  • Rodolfo M Nayga
  • Gioacchino Pappalardo
  • Wei Yang

Abstract

Food values are supposed to be stable. This paper tests this assumption by comparing food values before and during the coronavirus-19 pandemic. While the ranking of food values remains very similar, there are some interesting differences in the relative importance that consumers attached to food values before and during the pandemic. A substantial decrease in the importance that consumers attach to food safety was observed during the pandemic, while there was a moderate increase in the importance attached to taste, nutrition, appearance, convenience and origin. The changes in food values vary across sociodemographic groups. Implications of the results are discussed.

Suggested Citation

  • Simone Cerroni & Rodolfo M Nayga & Gioacchino Pappalardo & Wei Yang, 2022. "Malleability of food values amid the COVID-19 pandemic," European Review of Agricultural Economics, Oxford University Press and the European Agricultural and Applied Economics Publications Foundation, vol. 49(2), pages 472-498.
    • Handle: RePEc:oup:erevae:v:49:y:2022:i:2:p:472-498.
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    References listed on IDEAS

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