Factors Affecting Food Consumers’ Behavior during COVID-19 in Romania
Iulia C. Muresan,
Rezhen Harun,
Anca Monica Brata,
Vlad Dumitru Brata,
Daniel I. Chiciudean,
Olivia Paula Tirpe,
Andra Porutiu,
Diana E. Dumitras
Affiliations
Iulia C. Muresan
Department of Economic Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Manastur Street, 400372 Cluj-Napoca, Romania
Rezhen Harun
Department of Agribusiness and Rural Development, College of Agricultural Sciences Engineering, University of Sulaimani, Sulaimani 5100, Iraq
Anca Monica Brata
Department of Engineering of Food Products, Faculty of Environmental Protection, University of Oradea, 26 Gen. Magheru St., 410087 Oradea, Romania
Vlad Dumitru Brata
Faculty of Medicine, “Iuliu Hatieganu” University of Medicine and Pharmacy, 400000 Cluj-Napoca, Romania
Daniel I. Chiciudean
Department of Economic Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Manastur Street, 400372 Cluj-Napoca, Romania
Olivia Paula Tirpe
Department of Animal Husbandry and Agritourism, Faculty of Environmental Protection, University of Oradea, 26 Gen. Magheru St., 410087 Oradea, Romania
Andra Porutiu
Department of Economic Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Manastur Street, 400372 Cluj-Napoca, Romania
Diana E. Dumitras
Department of Economic Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Manastur Street, 400372 Cluj-Napoca, Romania
Crisis periods such as the COVID-19 pandemic may reshape consumers’ behavior and challenge all food chain actors on how to assure and better respond to consumers’ needs and wants. This study aimed to reveal the main concerns of consumers related to food consumption during the COVID-19 pandemic and to identify factors that may influence their behavior. An online survey was performed among 859 Romanian consumers. The Principal Component Analysis revealed five factors: ecofriendly, socio-economic aspects, food waste, plant-based food, and easily accessible food, which affected consumers’ food behavior during the COVID-19 pandemic. It was noticed that females tended to be more preoccupied with the socio-economic aspects and food waste components, compared to males. At the same time, older people were more concerned about the ecofriendly, socio-economic aspects and health concerns, compared with the younger group, the differences being statistically significant. These insights provide information on crucial aspects that shape consumers’ behavior during crisis periods.
