Few effects of the pandemic were felt as immediately or universally as food consumption. Barren supermarket shelves, higher prices and social distancing edicts forced many consumers to develop new patterns for obtaining and preparing food. According to results from a Consumer Reports survey published in January, about 80% of Americans made at least one change in the food they eat or the way they source or prepare it. People were snacking, stress eating and eating comfort foods more often, with 32% admitting they’ve gained weight (and 15% claiming to lose some). Another 22% said they were eating healthier than they were a year ago. “When people have less structure in their day and more access to the kitchen, it leads to more snacking and nibbling,” says Dr. Lisa Young, a nutrition and food studies expert at New York University. Not to mention more ordering in. Grubhub’s most popular deliveries in 2020 were heavily weighted toward comfort food, with chicken occupying the top three spots (spicy sandwich, burrito bowl and wings), followed by waffle fries, cold brew coffee and steak quesadilla. Home cooking heats up The novelty of takeout might have worn thin by September, when sales and marketing agency Acosta reported that 35% of the population had developed a newfound passion for cooking. As the pandemic moved into 2021, Americans continued to cook more, with 71% saying they will continue to do so after the crisis ends. That could signify that home cooks have become more creative and confident in the kitchen, along with enjoying the benefits of saving money and eating healthier. As the pandemic abates in some regions, consumers might choose to evaluate their diets and identify habits acquired during the pandemic that are worth keeping and which ones could be discarded....

Food: celebration, unity, comfort. The cultural significance of a meal, or even a snack, goes beyond our bodies’ need for nourishment. Unfortunately, that’s the problem. Deciding what foods to stock in the break room or how to create menus for a conference can be a daunting task. Organizers must decide between foods that nourish the mind and body—leading to greater productivity and higher morale—and comfort foods that people actually like. Costs and ROI There is a rumor floating around that a healthy diet costs more than an unhealthy one. That’s only half of the truth. An intensive, international study recently published by Reuters suggests that healthy eating costs an average $1.47 more per day—that’s less than a cup of coffee. Over the course of a year, that totals to about $550 per person. Since most companies don’t feed employees three meals a day, they will only absorb a fraction of these costs by serving health meals. The truth remains that healthy options cost more upfront but the cost difference is swallowed when healthcare is taken into consideration. Check out the Union of Concerned Scientists’ findings: If Americans ate just one more serving of fruits or vegetables per day, this would save more than 30,000 lives and $5 billion in medical costs each year. If Americans were to follow current USDA recommendations for daily consumption of fruits and vegetables, those numbers would go up to more than 127,000 lives and $17 billion saved. According to methods commonly used by economists, the increased longevity that would result if Americans ate the recommended amount of fruits and vegetables is worth over $11 trillion. The Integrated Benefits Institutes reports that “227 billion each year is from ‘lost productivity’ from employee absenteeism due to illness or what researchers called...