Changes in food consumer behaviors during the COVID-19 pandemic period

In this study, changes in food consumer behavior during the Covid-19 pandemic were investigated. The study was carried out with the participation of 1030 people online and face to face. According to the results obtained by using the survey method; 56.4% of the participants are women, 32.6% are between the ages of 25-34, and 33.7% of them have a monthly income of 10,000-15,000 TL. 58% of the participants live with 3-4 people, 56.4% are university graduates, 76.3% live in the city. 58.8% of the participants went shopping less than before the pandemic, 41.2% bought as much as before the pandemic. 60.8% of the participants did not stock up on food during the pandemic period. When asked about the factors that affect food purchasing behavior during the pandemic period, 61.9% of the participants answered yes to the question that the expiration date is important. Looking at other factors; 38.1% nutritional content, 35.6% easy preparation, 41% packaging, 43% storability, 41.8% well-known brand, 35.6% local food, 38.6% organic/natural, 41% price, 42.7% easy to prepare at home, 32.6% important to order online, 42.5% of them answered yes to the questions of personally purchasing food from the small market or grocery store. 30.4% of the participants rarely answered the questions that it is important for others to buy, 36.4% to buy food in person from the supermarket, 27.5% to the questions that it is important to have the meals/food delivered directly to the home. When the consumption factors of the participants were examined, 50.4% of them definitely answered yes to the question of "I consumed more water". 42.2% of the participants were fruit and vegetables, 41.8% meat and meat products, 41.4% chicken and fish, 42.7% healthy food (organic, natural) and 41% 'i answered yes to the fact that the consumption amount of pastries is higher. 35.9% of packaged and frozen foods and 32.9% of canned foods reported that they rarely consume. According to the results of the analysis, there is a significant relationship between the income levels, age groups, education levels, region of residence and purchasing factors of the participants (p<0.05). There is a significant relationship between gender, marital status, income, age, education and consumption factors (p<0.05). As a result of the study, it was determined that there was a change in food consumer behavior with the Covid-19 epidemic.