SESSION II - POST COVID19 EATING HABITS: HEALTH AND SAFETY
During the lockdown, we observed the consumption patterns of individuals and families with great attention. We rejoiced for the sudden disappearance from the supermarket shelves of brewer’s yeast and all types of flour that became the entertainers of Italians who spent their lockdown days baking.
At the same time, we acknowledged the recommendations of nutritionists to follow balanced diets since the relation between diet/lifestyle and diseases is increasingly more reinforced by research studies. It is scientifically proven that nutrition affects the onset of diseases. How are we adapting to these scenarios?
Over the last months, millions of Italians have put first simple food and non-refined ingredients, zero mileage purchases and high-quality raw materials.
How are companies and retailers adapting to these changes on consumer habits? Changes that were on the way before, but the pandemic has probably boosted.