Food consumption habits are changing with the pandemic
Department of Sociology Izmir University of Economics (IUE), initiated an “online sociology forum” that discusses Covid - 19 pandemic in various dimensions. Erhan Akarçay from Department of Sociology, Anatolian University, Ecehan Balta from Yerküre Local Studies Scientific Research and Development Cooperative, Yetkin Borlu from American Research Institute in Turkey, Fatma Nil Döner from Istanbul Medeniyet University, and Baran Karsak from Northeastern University attended the “How Our Food Consumption Practices Change with the Pandemic?” titled forum that was moderated byAsst. Prof. Derya Nizam, Lecturer, IUE Department of Sociology.
Stating that they are looking for answers to questions about how permanent changes in social life would be after the pandemic, Asst. Prof. Derya Nizam said, “The COVID 19 outbreak once again showed us that food is one of the most essential factors that affects our lives. Foods are our source of life. They affect our metabolism. Therefore, they are also an area of anxiety and concern. Foods nourish not only our bodies, but also our souls. They build our cultural identity and cultural belonging. Therefore, each food is a strong symbol.”
Saying that food consumption affected many social structures and processes in the world, Nizam stated that the first findings of her research with academics of Boğaziçi University showed that although Covid – 19 caused various problems in agricultural production in Turkey, it did not turn out to be a major problem that could cause a food crisis. Nizam stated that food consumption habits have transformed with the pandemic, and awareness of food hygiene and healthy food has increased. “Foods were packaged and packed. While shopping from supermarkets has increased, shopping from neighborhood markets has decreased. The network that supplied food to hotels, restaurants, and cafes collapsed, while traditional cooking at home increased. Ordering food by phone, online shopping has become widespread. Both the demand for products with a long shelf life, and the demand for organic fruits and vegetables rich in vitamins increased. Fear of hunger appeared, bulk shopping and food prices increased. Not only individuality has increased, but solidarity has also increased. Food aid increased. Household food waste decreased, loss in markets increased due to curfews. An awareness of agriculture and food consumption has been raised during this period without a doubt.
Local production, local consumption philosophy gained strength. Family farming, small production, cooperatives gained reputation. Ultimately, the town dwellers’ desire to return to the countryside and grow their own tomatoes and peppers increased,” said Nizam.
Erhan Akarçay from Department of Sociology, Anatolian University, stated that the concept of nutrition changed with the pandemic, and he said, “Nutrition is a concept that includes not only feeding, but also entertainment. The middle class had the practice of eating out, and the pandemic interrupted it. With the possibility of spending time outside, the middle-class set homemade food production as a new activity, especially bread baking. Bread has a strong place in our social memory, it is a food that especially has a place in hunger and fear of hunger. Home bread production practice has improved as an escape from fear and anxiety caused by the pandemic.”
“Women suffer from time poverty”
Ecehan Balta from Yerküre Local Studies Scientific Research and Development Cooperative said that since the 2008 crisis, women's responsibilities both at home and outside have increased. Balta said, “Women suffer from time poverty. The Covid-19 outbreak had a reinforcing effect on this. Women spend more time doing work at home than men. We saw the difficulties of housewife profession again during this period.”
As Yetkin Borlu from American Research Institute in Turkey stated that the process would have negative effects on export investments and agriculture, Fatma Nil Döner from Istanbul Medeniyet University reported that as a result of these processes, farmers lost their power in agriculture and the state should make an important production planning.
Baran Karsak from Northeastern University said that people were turning to new nutritional practices in this period and herbal nutrition practice would increase.
