Healthy and Sustainable Diets in Times of Crisis: A Longitudinal, Mixed-Methods Study of Risk Factors and Coping Mechanisms in UK Parents During the COVID-19 Pandemic

Gemma Bridge, Julia Vogt, Beth Armstrong, Ximena Schmidt Rivera, Amanpreet Kaur, Scott Stetkiewicz and Stacia Stetkiewicz ()
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Gemma Bridge: Allied and Community Health, London South Bank University, London SE1 0AA, UK
Julia Vogt: School of Psychology and Clinical Language Sciences, University of Reading, Reading RG6 6AH, UK
Beth Armstrong: School of Geography and Planning, University of Sheffield, Sheffield S1 4DP, UK
Ximena Schmidt Rivera: College of Engineering, Design and Physical Sciences, Brunell University, London UB8 3PH, UK
Amanpreet Kaur: Independent Researcher, Reading RG6 6AH, UK
Scott Stetkiewicz: Independent Researcher, Nipomo, CA 93444, USA
Stacia Stetkiewicz: Division of Agricultural and Environmental Sciences, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Sutton Bonington, Loughborough, Leicestershire LE12 5RD, UK

Sustainability, 2025, vol. 17, issue 13, 1-26

Abstract: To develop interventions and policies to promote healthy and sustainable diets during times of crisis, it is important to understand how populations respond to such situations based on real-life examples. Using the recent COVID-19 pandemic as a case study to identify risk and protective factors for such situations, we implemented the first longitudinal mixed-methods approach of this topic to date. Data were collected from a sample of UK parents (stratified for gender and socioeconomic status) through two surveys and a set of focus groups during the pandemic. The focus groups identified multifaceted drivers of change linked to capability (e.g., shielding), opportunity (e.g., time, food access and availability), and motivation (e.g., reflective motivation, stress and mental health challenges) barriers. High levels of COVID-19 stress were linked with less healthy and sustainable diets in the survey results, while higher social cohesion, reflective motivation to consume healthy foods, and positive coping scores were protective, and linked to healthier and more sustainable diets. A range of coping strategies were identified, including home cooking and meal planning, which could provide a basis for future intervention development to reduce stress, maintain wellbeing, and improve dietary outcomes in future crisis situations.

Keywords: COVID-19; COM-B; food security; dietary behavior; emotional eating; coping strategies; sustainable diets (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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