The Impact of Covid-19 on the Food Industry

Alyazyah Alhefeiti; Hessa Aldhanhani; Reem Almatrooshi; Gyanendra Singh Sisodia

doi:10.22490/25392786.4959

Vol. 10 No. 2 (2021)

Published

2021-07-21

PDF (Spanish)

Visor

HTML

XML

Metrics

Metrics Loading ...

The Impact of Covid-19 on the Food Industry

DOI: https://doi.org/10.22490/25392786.4959

Section

Artículo de Investigación

Alyazyah Alhefeiti Ajman University, United Arab Emirates

Hessa Aldhanhani University of Science and Technology of Fujairah

Reem Almatrooshi University of Science and Technology of Fujairah

Gyanendra Singh Sisodia Ajman University

COVID has largely affected organizations and individuals. The current study explores the effect of covid on food industries in the Middle East. We have found that during the pandemic, people tend to choose eating home-cooked meals instead of ordering from restaurants as they think it is “unsafe” to do so. This resulted in an improvement in their cooking skills. Additionally, it is clear that the availability of essential foodstuff hasn’t been majorly affected by the outbreak. Our observations strongly support the fact that people are spending more money on groceries than they used to before the outbreak, and the majority prefers to do so through applications and websites that offer delivery of groceries. This study indicates a development of new digital markets that support the integration of multiple food channels and easy food ordering systems.

COVID, Online delivery system, food industry, Middle East, administration

Adegun, O. (2014). The effects of Ebola virus on the economy of West Africa through the trade channel. IOSR Journal of Humanities and Social Science (IOSR-JHSS), 19(10), 48-56.

Ayittey, F., Ayittey, M., Chiwero, N., Kamasah, J. y Dzuvor, C. (2020). Economic impacts of Wuhan 2019‐nCoV on China and the world. Journal of Medical Virology, 92(5), 473-475.

Gubler, D. (2002). The global emergence/resurgence of arboviral diseases as public health problems. Archives of medical research, 33(4), 330-342.‏

Kelly, J., Richardson, E., Drasher, M., Barrie, M., Karku, S., Kamara, M. y Farmer, P. (2018). Food Insecurity as a Risk Factor for Outcomes Related to Ebola Virus Disease in Kono District, Sierra Leone: A Cross-Sectional Study. The American journal of tropical medicine and hygiene, 98(5), 1484-1488.

Khan, N. y Faisal, S. (2020). Epidemiology of Corona virus in the world and its effects on the China economy. https://dx.doi.org/10.2139/ssrn.3548292

Popkin, B. (2001). Nutrition in transition: the changing global nutrition challenge. Asia Pacific journal of clinical nutrition, 10, S13-S18.‏

Srey, S., Jahid, I. y Ha, S. (2013). Biofilm formation in food industries: a food safety concern. Food control, 31(2), 572-585.‏

White, M., Nieto, C. y Barquera, S. (2020). Good deeds and cheap marketing: The food industry in the times of COVID‐19. Obesity. 28(9):1578-1579.

World Health Organization. (2020). Coronavirus disease 2019 (COVID-19): situation report, 72.‏ World Health Organization

The Impact of Covid-19 on the Food Industry. (2021). Revista Estrategia Organizacional, 10(2). https://doi.org/10.22490/25392786.4959

Download Citation

COPYRIGHT AND OPEN ACCESS POLICY

Journal

The journal provides immediate open access to its content, based on the principle of giving the public free access to research and contributing to a greater global exchange of knowledge.

Therefore, it publishes under the Creative Commons 4.0 Attribution – Non-Commercial - Share-alike (BY-NC-SA) license: Commercial use of the original work or of possible derived works is not allowed, the distribution of which must be performed with a license equal to that which regulates the original work. To see more go to: http://creativecommons.org/licenses/by-nc-sa/4.0/

The journal allows self-archiving after publication with the version edited by the journal, both on personal websites and institutional repositories of the same area of knowledge, as long as the journal is directly cited and the URL leading to the article is given in the journal's Web space. The journal does not request any kind of forfeit of the managed content.

For all management, the Revista Estrategia Organizacional adheres to the COPE Code of Conduct for Journal Editors along with some COPE Best Practices Guidelines. The journal’s Code of Ethics can be found at:

http://selloeditorial.unad.edu.co/images/Documentos/OJS/ECACEN/C%C3%B3digo_de_%C3%A9tica.pdf

Author

The content of the article must be unpublished, it must not be in the process of evaluation by another institution, it must not have been distributed to third parties, there must be no legal or contractual limitation that prohibits the author from authorizing the use of their work in open access and in printed or digital form.

Obtaining reproduction rights for all graphical material (tables, figures, diagrams, photographs) is the responsibility of the authors. Therefore, they must send authorizations for the publication and use of this material.

Each author must sign the ‘Copyright Transfer Agreement’, transferring the rights to Universidad Nacional Abierta y A Distancia (UNAD) and the Revista Estrategia Organizacional.

The authors of the articles selected for publication must read and know the journal's code of ethics. In all cases, the Editor and Editorial Committee declare that the opinions expressed are the sole responsibility of the authors.

Preservation policy

Our journal preserves files through the servers of the UNAD newspaper library with the OJS platform. It has the PKP PLN tool that allows preserving the content of the journal regardless of where it is hosted. Thanks to the LOCKSS Private Network. The information can be expanded at: https://pkp.sfu.ca/2016/08/08/pkp-lockss-pln-update

Additionally, the journal has OAI-PMH interoperability protocols: Open Archives Initiative-Protocol for Metadata Harvesting. Details can be found at the following link: https://hemeroteca.unad.edu.co/index.php/revista-estrategica-organizacio/oai.

Published

The Impact of Covid-19 on the Food Industry

Keywords