Future Food Update - January to August 2020

We hope that you are safe and well.

The re-opening of the foodservice sector is now facing a bump in the road with regional lockdowns and curfew closing. Regardless, we've continued to update our research which charts consumers readiness for change and innovation through the lens of sustainability, cuisines and eating out of home more broadly. In this month's report we get an initial read on the impact of the UK's 'Eat Out to Help Out' scheme.

In next month's reporting we'll get a read on what the residual impact of the governments 'Eat Out To Help Out' scheme has been and the realities of diners attitudes when thinking about eating out of home.

Here are 8 key takeout's from the August 2020 panel:

1) During full lockdown meat was seen as a comfort food, but since restrictions were relaxed we have gradually seen an increase in the number of consumers enjoying vegetable focused meals with meat.

2) As packaging remains a hot topic among consumers its usage continues to be relatively consistent for consumers.

3) During August, all, apart from organic ingredients, fell in importance, which is probably due to consumers making comfort choices driven by the 'Eat Out to Help Out' scheme.

4) Throughout August, for consumers, we have seen a jump in appeal of using all parts of products, indicating an interest in reducing food waste.

5) Since full lockdown restrictions were relaxed consumers, month on month, have remained interested in and willing to try new and emerging cuisines, most likely stimulated by the 'Eat Out to Help Out' scheme.

6) With the exception of food halls and fast food outlets we recorded an increased intention to visit restaurants, coffee shops, pubs and street food outlets by consumers, most likely stimulated by the Eat Out to Help scheme.

7) COVID related cleanliness and hygiene measures continue to be key to consumers, alongside reduced capacities, and lack of atmosphere.

8) Consumers have been motivated to eat out by the 'Eat out to Help out' scheme, and supporting local businesses, but hygiene standards are a priority.

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