The impact of COVID-19 on the Australian food service sector


What's on the menu? Fewer sales but new choices in food service sector.

Prof Rachel Ankeny, convenor of the Food Values Research Group, recently spoke to Farmonline's Andrew Marshall about the impact of COVID-19 on the Australian food service sector. Cafes, restaurants and catering companies have lost an estimated $4 billion as a result of restrictions aimed at limiting the spread of the virus. Many of these businesses have been forced to adapt by offering takeaway and home delivery options. 

Restaurants, pubs and cafes have been forced to limit seating numbers and swiftly adapt to rising demand for takeaway and home delivered meals, which in turn, may be already triggering long-term changes in what's practical to serve up, or eat, during the COVID-19 era, and beyond.Andrew Marshall

According to Prof Ankeny, restaurants are facing a greater risk of food wastage which will challenge their ability to remain profitable.

You can read the full article here.

Tagged in media, COVID-19, eating behaviour