The Impact of the COVID-19 Pandemic on College Students’ Food Choice Motives in Greece

Dimitris Skalkos (), Zoi C. Kalyva and Ioanna S. Kosma
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Dimitris Skalkos: Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
Zoi C. Kalyva: Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
Ioanna S. Kosma: Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece

Sustainability, 2023, vol. 15, issue 13, 1-11

Abstract: We are already more than year away from the pandemic period of COVID-19; its effects and the changes it caused in our lives are becoming ever clearer, and these effects include our food choices and motives. In this study, we investigated changes in food choice motives due to the COVID-19 in college students in Greece; we used the 10 key food motives, namely health, convenience, sensory pleasure, appeal, nutritional quality, moral concerns, weight control, mood and stress, familiarity, price, and shopping frequency and behavior. A sample of 1017 college students answered the questionnaire survey through the Google platform, conducted in January to February 2023. The collected data were analyzed with statistical tools, combining cross and chi-square tests. The students exhibited subtle and very important preferences in terms of health, convenience, weight control, and mood and stress. Food choices related to sensory appeal, nutritional quality, and familiarity were of less importance for the students, similarly to ethical concerns; concern regarding the environmental impact of the food was greater than expected. The motive which continues to be of the highest concern for students before and after the pandemic is price; the students look for value for money in food (88.8%), inexpensiveness (80.7%), and cheapness (78.7%). The shopping frequency and behavior motives, which changed during the pandemic, have now returned to the preferences of the pre-pandemic period, with the purchasing of foods distributed between supermarkets (29%), local grocery stores (37.6%), online (12.3%), and by delivery services (20.4%), weekly or every two weeks. College students’ preference for cooking full meals at home is now very high, reaching 74.4%; students mostly avoid eating at restaurants or eating fast food (only 27%). Our findings indicate that students have already returned to their food choice motives of the period before COVID-19, except with regard to home-cooked food which now ranks higher in their preferences.

Keywords: food choice motives (FCM); health; convenience; sensory; appeal; nutritional quality; moral concerns; weight control; mood and stress; familiarity; price; shopping frequency and behavior; food insecurity (FI); food security (FS); college students; body mass index (BMI) (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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