Perceptions of the Impact of COVID-19 Countermeasures on Safe Foodservice Provision at International Sporting Competitions: A Qualitative Study

Angela C. Dufour (), Fiona E. Pelly, Judith Tweedie and Hattie Wright
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Angela C. Dufour: School of Health and Behavioral Sciences, University of the Sunshine Coast, Sippy Downs, QLD 4556, Australia
Fiona E. Pelly: School of Health and Behavioral Sciences, University of the Sunshine Coast, Sippy Downs, QLD 4556, Australia
Judith Tweedie: School of Health and Behavioral Sciences, University of the Sunshine Coast, Sippy Downs, QLD 4556, Australia
Hattie Wright: School of Health and Behavioral Sciences, University of the Sunshine Coast, Sippy Downs, QLD 4556, Australia

Sustainability, 2022, vol. 15, issue 1, 1-13

Abstract: Over the past 2 years, the SARS-CoV-2 (COVID-19) pandemic has had a pronounced impact on the foodservice sector, including compliance to new food provision guidelines. International sporting events’ over-crowded communal eating areas are considered to be high-risk areas for contracting infectious disease. The purpose of this study was to explore the perceptions, level of preparedness and perceived challenges of key stakeholders when providing food at major athletic competition events during a global pandemic. A qualitative methodology was employed using semi-structure interviews and data was analyzed using interpretive phenomenology. Inductive thematic analysis identified six major themes of COVID-19′s impact on foodservice systems. Adapting foodservice models to pandemic planning is pre-determined and dictated by settings and environments. There were common heightened concerns over sustainability practices, increase in waste management, costs and negative impact on social dining experience, which were all perceived to be impacted by the changes relevant to COVID-19. There was a renewed attention to improving food safety and quality control measures. The outcomes of this study suggest that International organizing committees of major competitions must now be tasked with updated guidelines, including supporting adequate budgets and communication, if stakeholders are to adapt their operations to control the spread of viruses, such as COVID-19, within all foodservice operations at major competitions. Attention should be directed to determine whether food provision changes continue to be recommended and how this will impact foodservice delivery, sustainability and the social dining experience at future sporting events.

Keywords: COVID-19; food safety; foodservice; food provisions; athletes; sustainability (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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