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Apples have always been considered a healthy product able to provide curative properties to consumers. In Italy, there is a long tradition of apple consumption and production both as a fresh product and as processed food. However, as with many other products, the consumption of fruits and vegetables and, more specifically apples, has been drastically affected by the first lockdown in 2020. In this project, the authors investigate whether the change in consumption habits had long-lasting consequences beyond 2020 and what are the main eating motivations, food-related behavior and socio-demographic affecting the consumption of fruits and vegetables after the pandemic.

The authors ran two online surveys with 1,000 Italian consumers across a year (from October 2021 to December 2022). In the study, participants answered questions about their consumption habits and their eating motives. Out of 1,000 consumers, the authors included in the final analysis only the participants who answered both surveys, leaving a final sample of 651 consumers.

The results show that participants have allocated more budget to fruit and vegetables after the lockdown than before it. Moreover, consumers reported an average increase in the consumption of apples. However, the increase was more pronounced for people aged between 30 and 50 years old and identified as female. After showing the difference across time, a cluster analysis identified three main segments that differ in their eating motives, place of purchase and area of residence.

Overall, the results contribute to a better understanding of how the global pandemic is still affecting people's daily life. Moreover, the findings can be used to guide the marketing and communication strategies of companies in the food sector.

To the best of the authors' knowledge, this is the first study that investigates changes in the consumption of fruits and vegetables, and, more specifically, apples, in Italy more than one year after the beginning of the COVID-19 pandemic. Moreover, the study proposes a classification of consumers based on their habits in a time frame during which the COVID-19 wave was at its bottom which is not currently present in the literature.

This study aims to identify comfort food (CF) consumption and its associated factors during the pandemic period. The study also involves an online survey conducted five months after the quarantine started in Brazil.

Data on lifestyle, eating habits and anthropometric data were collected before and during the pandemic, and the differences in these habits were analyzed. Univariate and multivariate logistic regression models were performed to identify predictors of CF consumption by gender.

A total of 1,363 individuals were included in the sample, with a median age of 31 years old, of whom 80.3% were women. Since individuals were free to respond about the food consumed without predetermined categories, it was possible to carry out a faithful assessment of the occurrence of this behavior. At the same time, allowing the subjectivity and symbolism inherent to the concept of CF to be embraced. CF consumption was present for 54%, with “sweets” being the most mentioned group by both genders. The factors associated with CF consumption in women during the pandemic were increased snacking, increased bread, candies and alcoholic beverage intake, increased time spent at work, worsened sleep quality, reduced meals, perceived stress (PS), emotional eating (EE), age and increased frequency of meat intake. In men, the predictors for CF consumption were remote full-time work/study, PS, EE and early waking time. For both genders, CF consumption during the pandemic period was associated with PS and EE.

This study provides an important overview of the possible contributions of the pandemic on behaviors and food choices related to the consumption of CF in Brazilians. This information is valuable to support further studies to investigate and treat the impacts of the pandemic on lifestyle, eating habits and behavior, mental health and other factors in the postpandemic period.

The aim of this study was to determine the effect of anxiety levels of adults on their nutritional status during the COVID-19 pandemic in Kayseri province, Turkey.

A total of 898 adults consisting of 479 individuals with and 419 individuals without a positive diagnosis of COVID-19 were included in the study. The individuals’ socio-demographic characteristics, health status, nutritional habits, anthropometric measurement and Fear of COVID-19 Scale (FCV-19S) information were obtained online.

The mean FCV-19S score of the participants was 17.49 ± 6.02. FCV-19S score was higher in those who reduced their consumption of protein sources compared to those who did not change and those who increased (p < 0.001). It was determined that FCV-19S scores of participants who increased their consumption of fruit/vegetables, sweets and sugar were higher than those who did not change their consumption of such items (p = 0.007). The FCV-19S scores of individuals who did not change their onion/garlic and snack consumption were lower than those who decreased or increased the consumption of these nutrients (p = 0.001, p = 0.002).

Education programs can be organized especially targeting vulnerable populations, such as women, individuals with chronic diseases and those experiencing COVID-19 symptoms. These programs can be conducted by dietitians and psychologists in collaboration, focusing on promoting healthy eating habits and coping strategies during stressful times.

It was determined that those who changed their nutrition habits during the COVID-19 pandemic had higher fear levels than those who did not. Individuals with high fear paid more attention to healthy nutrition than individuals without fear.

The purpose of this study is to investigate whether the lockdown and the increased spread of food delivery applications (FD Apps) during COVID-19 pandemic have augmented the consumption of fast foods.

A cross-sectional study was conducted on 673 adults from different regions of Saudi Arabia using an online questionnaire.

Data showed that 61% (N = 410) of participants used FD Apps during the pandemic. Among those users, 54.9% (225) were females and 70.5% were in the 18–44 years old group. Most FD Apps’ users were university graduates (74.4%). The increased use of FD Apps during the pandemic significantly affected the eating behavior and the nutritional pattern. It has further significantly augmented the consumption of fast foods (p-value < 0.05).

This study reports on the use of FD Apps during COVID-19 pandemic in Saudi Arabia and its impact on consumer eating pattern. This study shows the need for prudent use of these applications to limit ordering fast foods and consider healthier choices. It further calls for education programs, awareness campaigns, legislative measures and formal policies to rationalize the use of such applications for better nutrition, health and well-being.

The aim of this study was to investigate consumer preferences and profile their food-related lifestyles, as well as to identify consumer groups with similar attitudes/behaviours in the Euro-Mediterranean fruit and vegetable market.

A structured questionnaire was designed drawing from the food related lifestyles instrument and including other factors relevant to fruit and vegetable consumer preferences. The data were collected in an online survey with 925 participants in France, Greece, and Italy. A principal component analysis was conducted to interpret and examine consumers' fruit and vegetable related lifestyles. In addition, a cluster analysis was performed to identify different consumer segments, based on the core dimensions of the food-related lifestyle approach.

In each country, three primary consumer segments were distinguished. Health-conscious individuals were predominant in France and Greece, while quality-conscious consumers were prevalent in Italy. These classifications were determined considering various factors such as purchase motivation, perception of product quality, health concerns, environmental certifications, and price sensitivity.

The food-related lifestyle approach has been adapted instrument to create a customised survey instrument specifically designed to capture the intricacies of fruit and vegetable consumer preferences and priorities in three Euro-Mediterranean Countries.

The outbreak of COVID-19 endemic forced people not only to think but also to pause and objectively reflect how to deal with the situation that has arisen and how to develop well-being and resilience strategies for the welfare of humanity. The endemic brought a global economic shock of enormous magnitude in most of the countries. Policymakers across the globe today have been facing alarming situations and unpredictable challenges as they try to find solutions to problems in the areas of tourism, at macro-economic levels and in socio-cultural arena. People in developing countries are concerned with earning livelihood and supporting their families and find some opportunities to survive by increase in tourist arrivals. Conversely, industralized countries struggle to improve the general psychological and physical health of their citizens. Travelling for well-being appears to be a sensible and uplifting resilience tactic in such a situation. This piece discusses how, in such a situation, cultivating resilience and well-being techniques may enable us to overcome a variety of obstacles in the travel and tourist industry. According to the author, policies aimed at enhancing well-being through travel should give priority to factors like affordability, accessibility, sustainability, safety and education. By promoting an environment where travel is affordable, accessible and sustainable, policymakers can guarantee that more people can take advantage of the positive experiences and enrichment that travel can provide to their lives, while also benefiting the greater community and environment.

This study aims to increase knowledge of the ability of nutrition labels to guide consumer choices in real-life environments.

Food consumption and plate waste data were collected from two self-service restaurants (SSR) with different customer groups over six observation days: three control and three intervention (with nutrition labelling) periods. Study Group 1 consisted of vocational school students, mostly late adolescents (N = 1,710), and Group 2 consisted of spa hotel customers, mostly elderly (N = 1,807). In the experimental restaurants, the same food was served to the buffets during the control and intervention periods.

The nutrition label in the lunch buffet guides customers to eat fewer main foods and salads and to select healthier choices. Increased consumption of taste enhancers (salt and ketchup) was observed in the study restaurants after nutritional labelling. Nutrition labelling was associated with a reduction in plate waste among the elderly, whereas the opposite was observed among adolescents.

The results provide public policymakers and marketers with a better understanding of the effects of nutrition labelling on consumer behaviour. Future studies should further evaluate the effects of nutrition labelling on the overall quality of customer diets and the complex environmental, social, and psychological factors affecting food choices and plate waste accumulation in various study groups.

This paper aims to deepen the knowledge of consumer wellness by conceptualizing this construct in an everyday retail setting, specifically a health food store. With wellness seeking being a central theme in the positioning strategy of many food retail stores, this study aims to investigate the development of an everyday wellness pursuit in a retail setting, identify its underlying dimensions in a health food store setting and establish the key managerial drivers that nurture it in such context, from the consumer standpoint.

The research design uses a qualitative approach. In-depth interviews with 20 customers of six multibranch health food retailers were carried out.

The findings show the holistic and multidimensional nature of wellness in an everyday consumption setting and highlight the development of physical, emotional, intellectual, social and spiritual consumer wellness in this context. They also bring to light how, in an everyday activity such as a health food retail store visit, retailers can co-create and nurture consumer wellness through their product assortment, store environment and employees’ orientation toward customer wellness.

The main contribution of this study lies in the conceptualization of the retail wellnesscape, defined as a retail space that consumers choose to visit in their daily lives that contribute to their holistic wellness journey. This paper emphasizes both the importance and the feasibility of cultivating consumer wellness on an everyday basis, for both consumers and retailers, while it has traditionally been associated with more occasional and out of the ordinary settings such as wellness tourism.

People frequently experience a conflict between immediate pleasure and long-term health when consuming healthy food. This study investigates how anthropomorphizing healthy food influences consumers’ sense of pleasure and their subsequent food preferences.

Using different samples and food items, the authors conducted five online or laboratory studies to provide empirical support for the research hypothesis, rule out potential alternative explanations, and demonstrate boundary conditions.

By conducting five empirical studies involving self-reported and actual eating preferences, this study found that anthropomorphism increases consumer preference for and actual intake of healthy food. Such an anthropomorphism effect is driven by the increased positive affect evoked by anthropomorphism. However, this positive effect is suppressed for consumers who experience low trust in their affective feelings. Additionally, the effect is weakened when consumers readily attribute their affective feelings to a target-irrelevant source.

This study contributes to the literature on healthy consumption, anthropomorphism, and mood, revealing whether and how food anthropomorphism affects consumers. For marketers in the field of healthy food and relevant policymakers, anthropomorphic means can be employed, such as giving products human names, to enhance consumer preference for them. Moreover, anthropomorphizing can help alleviate consumers’ concerns about the relative lack of pleasurable taste in healthy foods and compensate for the lack of hedonic value that consumers may feel, thereby enhancing consumer welfare.

1. Anthropomorphism increases consumer preference for healthy food and actual intake of it.

2. The anthropomorphism effect is driven by the increased positive affect evoked by anthropomorphism, through which affective feelings offer evaluative and decisional informativeness for judgments and decision-making.

3. The positive effect of anthropomorphism is suppressed for consumers who experience low trust in their affective feelings.

4. The anthropomorphism effect is weakened when consumers readily attribute their affective feelings to a target-irrelevant source.

Anthropomorphism increases consumer preference for healthy food and actual intake of it.

The anthropomorphism effect is driven by the increased positive affect evoked by anthropomorphism, through which affective feelings offer evaluative and decisional informativeness for judgments and decision-making.

The positive effect of anthropomorphism is suppressed for consumers who experience low trust in their affective feelings.

The anthropomorphism effect is weakened when consumers readily attribute their affective feelings to a target-irrelevant source.