Journal Articles

Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915

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Author: search.filters.author.Egli VSubject: search.filters.subject.cooking

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    Less Food Wasted? Changes to New Zealanders' Household Food Waste and Related Behaviours Due to the 2020 COVID-19 Lockdown
    (MDPI (Basel, Switzerland), 2021-09-07) Sharp EL; Haszard J; Egli V; Roy R; Te Morenga L; Teunissen L; Decorte P; Cuykx I; De Backer C; Gerritsen S
    Food waste is a crisis of our time, yet it remains a data gap in Aotearoa New Zealand’s (NZ’s) environmental reporting. This research contributes to threshold values on NZ’s food waste and seeks to understand the impact of the 2020 COVID-19 lockdown on household food waste in NZ. The data presented here form part of the ‘Covid Kai Survey’, an online questionnaire that assessed cooking and food planning behaviours during the 2020 lockdown and retrospectively before lockdown. Of the 3028 respondents, 62.5% threw out food ‘never’/‘rarely’ before lockdown, and this number increased to 79.0% during lockdown. Participants who wasted food less frequently during lockdown were more likely to be older, work less than full-time, and have no children. During lockdown, 30% and 29% of those who ‘frequently’ or ‘sometimes’ struggled to have money for food threw out food ‘sometimes or more’; compared with 20% of those who rarely struggled to have money for food (p < 0.001). We found that lower levels of food waste correlated with higher levels of cooking confidence (p < 0.001), perceived time (p < 0.001), and meal planning behaviours (p < 0.001). Understanding why food waste was generally considerably lower during lockdown may inform future initiatives to reduce food waste, considering socio-economic and demographic disparities.
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    Who We Seek and What We Eat? Sources of Food Choice Inspirations and Their Associations with Adult Dietary Patterns before and during the COVID-19 Lockdown in New Zealand
    (MDPI (Basel, Switzerland), 2021-11-01) Roy R; Gontijo de Castro T; Haszard J; Egli V; Te Morenga L; Teunissen L; Decorte P; Cuykx I; De Backer C; Gerritsen S
    Research shows the shaping of food choices often occurs at home, with the family widely recognised as significant in food decisions. However, in this digital age, our eating habits and decision-making processes are also determined by smartphone apps, celebrity chefs, and social media. The 'COVID Kai Survey' online questionnaire assessed cooking and shopping behaviours among New Zealanders during the 2020 COVID-19 'lockdown' using a cross-sectional study design. This paper examines how sources of food choice inspirations (cooking-related advice and the reasons for recipe selection) are related to dietary patterns before and during the lockdown. Of the 2977 participants, those influenced by nutrition and health experts (50.9% before; 53.9% during the lockdown) scored higher for the healthy dietary pattern. Participants influenced by family and friends (35% before; 29% during the lockdown) had significantly higher scores for the healthy and the meat dietary patterns, whereas participants influenced by celebrity cooks (3.8% before; 5.2% during the lockdown) had significantly higher scores in the meat dietary pattern. There was no evidence that associations differed before and during the lockdown. The lockdown was related to modified food choice inspiration sources, notably an increase in 'comforting' recipes as a reason for recipe selection (75.8%), associated with higher scoring in the unhealthy dietary pattern during the lockdown. The lockdown in New Zealand saw an average decrease in nutritional quality of diets in the 'COVID Kai Survey', which could be partly explained by changes in food choice inspiration sources.