期刊
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT
卷 94, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.ijhm.2020.102821
关键词
COVID-19; Pandemic; Restaurant food; Food packaging; Risk perception; Food safety
资金
- Purdue University College of Health and Human Sciences COVID-19 Rapid Response Grant Program, West Lafayette, Indiana
The COVID-19 pandemic and subsequent dining restrictions had a negative impact on the restaurant industry in the U.S. Evidence suggests that consumers may mistakenly perceive restaurant food and its packaging as risky sources of COVID-19. Consumers' risk perceptions varied with financial concerns, gender, and COVID-19 risk categories.
The COVID-19 pandemic and subsequent U.S. in-restaurant dining restrictions deleteriously affected the restaurant industry. While dining restrictions were adopted to prevent human contact, evidence suggests that consumers may mistakenly perceive that restaurant food and its packaging are risky sources of COVID-19. To explore consumers' COVID-19 risk perceptions about food itself, restaurant food specifically, and restaurant food packaging, this study collected nationwide U.S. consumer survey data (n = 958) using an online consumer panel. Findings showed that: (1) consumers were less concerned about contracting COVID-19 from food in general than restaurant food and its packaging, with consumer restaurant concern highest for food served in restaurants, and lowest for hot/cooked restaurant food followed by restaurant food from carry-out; and (2) the risk perceptions of consumers varied with financial concern for food, gender, and being in a high-risk category of COVID-19. Implications for researchers, restauranteurs, government, and food safety professionals are discussed.
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