# Consumers’ Concerns Regarding Dining Out and Food Hygiene During the COVID-19 Pandemic in Japan: A Web-Based Questionnaire Survey

## TL;DR

This study explores how the COVID-19 pandemic affected Japanese consumers' dining habits and food safety concerns, revealing heightened anxiety about eating out, especially at buffets and bars.

## Contribution

The study identifies specific dining settings and practices that caused heightened anxiety during the pandemic in Japan.

## Key findings

- Consumers were more anxious about eating at restaurants than at home or high-end establishments.
- Buffet-style meals, drink bars, and unwrapped disposable chopsticks were perceived as particularly risky.
- The pandemic led to a decline in restaurant visits and a shift toward home-cooked meals.

## Abstract

Background

During a global infectious disease pandemic, governments impose varying levels of restrictions on daily life, including social activities, travel, and dining out. Understanding how these restrictions during the coronavirus disease 2019 (COVID-19) pandemic affected people's lifestyles and behaviors, especially regarding food and eating out, is essential for preparing effective countermeasures in future pandemics. The infection was believed to spread through droplets, with the first cluster reported on a pleasure boat. To prevent transmission, the government advised avoiding the "three Cs" (closed spaces, crowded places, and close-contact settings), increasing public anxiety about eating at restaurants.

Objective

This study aimed to examine the impact of the COVID-19 pandemic on consumer behavior and attitudes toward food and eating out in Japan, focusing on factors associated with dining-related anxiety.

Methods

An online survey was conducted in January 2021 with 1,442 Japanese participants aged 10-70 years. The survey collected data on dining habits, food safety concerns, and demographic information, including personality traits. Principal component analysis was applied to responses regarding "concerns about eating during the COVID-19 pandemic." Univariate and multivariate regression analyses were used to extract key factors contributing to these concerns.

Results

The study found that people were more anxious about eating at restaurants than at home or high-end establishments. Buffet-style meals, drink bars, and unwrapped disposable chopsticks were perceived as particularly risky. The first principal component of the principal component analysis had the same signs. The second principal component appeared at the opposite ends of the scale, with homes and buffets, event venues, and bars. Univariate linear regression analysis revealed items related to COVID-19. Multivariate linear regression showed not only items related to infection but also items related to food poisoning.

Conclusions

In Japan, the COVID-19 pandemic has significantly affected consumer behaviors and attitudes toward food and dining. While concerns about eating at home and high-end restaurants were relatively low, anxiety about buffet-style dining, drink bars, and unwrapped chopsticks was higher. Individuals concerned about eating out were more likely to prioritize infection control and food safety measures. Overall, the pandemic has led to a decline in restaurant visits and to preferences for home-cooked meals. Understanding these behavioral changes is crucial for the food industry to align with evolving consumer expectations in the post-pandemic era.