Short and long term changes in household meal provisioning and preparation in the aftermath of COVID-19
The “Make Do” project, started by Ana Costa at the Food Behaviour Lab of Católica Lisbon School of Business and Economics, together with CUBE researchers Cláudia Simão and Ana Rita Farias and the collaboration of the Online Research Panel - PEO and the company VAN Marketing & Digital, aims to understand how people are making do with the food they have under tough circumstances, including restricted outdoor mobility, compromised food availability and grocery shopping routines, and scarce away-from-home meal options.
“Make Do” will study the short and long term changes observed in household meal provisioning and preparation behaviors in the aftermath of Covid-19 in Portugal.