Season 10 Episode 9

Are We On The Brink of the Biggest Shift in Collective Food Habits In a Century?

The world’s population has been forced to be the most restricted and therefore adaptive since World War 2; are we on the brink of a turning point with our daily food habits, lifestyle and diets? Today we use your contributing thoughts from the past few weeks to speculate about all the things that we might have learnt through this unique period and discuss whether people will come out more open minded or whether these new habits will die hard when life goes completely ‘back to normal’.

 

 Best soundbite:”I can not WAIT to have lobster or a lobster roll in garlic butter” – Mike Huttlestone

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Something to make you think...

Is the absence of restaurants forcing people to try and re-create the dishes at home, or are there just certain things that should be left up to the experts?

What would you like to feast your ears on?
If you want to contribute ideas or want to hear us discuss a particular topic then email us at podcasts@sortedfood.com

15 Comments

  1. so1102

    Like James, I have been actively trying to support some of the small, “mom and pop” restaurants I really love, just to hopefully ensure they stick around. In the Phoenix area this can be difficult as there are an abundance of chain restaurants, unfortunately.

    One thing I’ve been actively trying to to is level up my skills such that cooking meals at home aren’t such a chore, so that I can save my restaurant experiences for foods and quality and experiences that I could not hope to achieve on my own. From a lifestyle standpoint, I’m really trying to make the switch from eating takeaway or from restaurants the majority of the time (often for convenience rather than quality), to cooking at home the majority of time and reserving restaurant meals for a special treat.

  2. KymmyT

    When restaurants reopen, knowing how valuable your booking is. If you make a booking, cancel if you can’t go, not just think the restaurant can deal. In current environment in Australia there is a very small number of people allowed in at a time and if your group doesn’t turn up it is very clear this incoming money is lost

    • Sorted

      We totally agree, even before lockdown, it’s just good manners! Peoples livelihoods depend on this.

  3. Taheera

    Optimistically, this might make us more aware of things that are local to us (restaurants, local grocers/farmer, butchers, etc.) that we should be supporting both now and as we move into a “new normal,” whatever that looks like. Pessimistically, we are creatures of habit and once we can go back to our bad habits, many people will. I think we all could take one or more area of our foodie life, whether its in the purchasing or cooking of food, and make a conscious effort to do that thing, whether it’s waste less, cook more at home, or support local as opposed to chains. I think its realistic to consider what habits are ones that you can see yourself taking forward, and what ones might take a bit longer to implement.
    Also side note, if your habit or food practice is something can work with the two-day rule (don’t let two days go between doing a task, i.e. cooking at home), use it! It is a very helpful rule.

    • Sorted

      We like your two day rule! Very handy!

      If we all make one foodie change, collectively that will make a big positive difference.

  4. Maddig

    I am currently working in the food industry and have found that it has been very entertaining to listen to different marketing seminars and hear what they predict will happen with food trends. The only thing they all agreed on is that people were, at the beginning, falling back to comfort foods and nostalgic foods. As time has gone on people have probably gotten tired of all of the old classics and are craving more of the restaurant foods. I am in the US. One of the towns close to me have tried to give restaurants a chance to open up. The town closed down a few blocks of roads that were lined with restaurants in order to make room for tables (6ft apart) this past weekend was the first time it was officially open and everyone flocked to the restaurant row! service all used plastic utensils and all workers wore masks and tended to tables a bit less to avoid too much contract. I think people will immediately go back to eating out because:
    1.)the big social media push to support local restaurants
    2.) the desire for the social aspect of eating out (even if people are social distancing)
    3.) Missing the food they cant cook
    4.) naturally when you tell a human that they can’t have something they want it more.
    5.) going out to eat was a previous part of everyone’s normal before the shut down and i believe people are going to try to get things back to as “normal” as they can

    • Sorted

      We guess you live in a sunny area for the whole road to be shut down, that’s an amazing inactive though. Restaurants need a certain number of covers to justify the costs of opening back up, and shutting down the street to allow the space for the tables to be distanced makes the numbers work. We hope something similar can happen in the UK, weather dependant obviously! We bet they had a great buzz about them though. We reckon you could be right with your predictions – lets see!

  5. Sunanda_K

    My own patterns changed majorly in two ways:
    1) Started buying fresh produce from small farms around Bangalore. The farm-to-home pipeline existed, but the lockdown made it BOOM.
    2) Started making things that took longer (but not more effort) like bread/slow roasts etc
    I sincerely hope that sticks. I cook a lot anyway. Just had to cook with limited supplies for about three weeks when the supply chain was really affected. So I’m halfway agreeing with James and Mike that we will go back to some part of what we were used to, but I do hope that the habit of buying local and supporting local farms sticks around. That said, I will absolutely support restaurants that I love and there are places that I’m hoping would open again soon.

    • Sorted

      Thanks for your comment, we can’t wait for a few of our local favourite restaurants to open again either 😋

  6. Annie1962

    Short answer to your question. No.

    Restaurants will need us more than ever for our patronage so will make dining in appealing by competitive prices.. but when life returns back to its liberties that were afforded to us prior to COVID… things will return to normal.
    Take away joints will also try to draw us in by competitive prices and deals to entice us.. People will stop making bread due to being able to buy it and will tell themselves that it’s good to buy it and keep a business in money

    The shortages didn’t affect me one bit. I had plenty of yeast, plenty of loo paper , bulk flour beforehand. Pasta was available, just not in spaghetti form? I found that odd.
    I see Mike agrees with me.. we will go back to what we did, with the same attitudes as before. I see James agrees too.
    It’s settled then.. we will go back to the way we were before. The lockdown wasn’t for years.. our restrictions in Australia are lifting and restaurants will be operating normally in a few days (yay in time for my son’s birthday! We are doing Japanese)
    Yes we in our household are being a little more cautious over wastage of our food and man my freezer is chockablock (son works in the deli dept of a big supermarket)
    I would like to hold off on shopping for meat for a little while so my freezer gets emptied.
    Youtube taught me how to cook swordfish but this was before the pandemic. I wanted to learn properly due to the bloody cost of the fillet so didn’t want to stuff up an expensive piece of fish. Good on Baz for cooking it in the steak off for charity.
    I so miss you guys being together.
    How’s the reno coming along ? Are you allowed to have a worker or two in to start taking into account the COVID separation law?
    Note Mike – the term ‘take out’ is American . I don’t use it because I’m 57 and in Australia and England, we called it ‘take away’.
    My son bought me a ‘vegan’ burger pack from the supermarket- it was quite expensive and a reputable brand – tasted nice. My constitution did not agree with it however 🙂 never again.

  7. cgfetherston

    I am not surprised to hear plant based meat replacement companies muddying the water regarding infections in meat processing plants.

    As far as Covid 19 is concerned, meat packing plants ended up with outbreaks because of not monitoring cleanliness and by enforcing manufacturing line speeds which did not allow for proper safety protocols to be enforced. Many also did not allow sick time or benefits which forced workers to go to work when ill.

    However being plant based does not prevents food born illness such as ecolli or listeria as well as other forms of food poisoning. And if plant based working conditions are the same as meat packing plants the same levels of infection would occur.

  8. tjmarskbb

    Our house mostly cooks at home, and only grabs take out maybe once a month. Being in quarantine hasn’t changed that any. I will say with the rise in meat prices in the U.S. we’ve finally managed to do what we’ve been talking about for months(we’ve had one person who wasn’t on board), and started including 2 veg meals a week.

    I wish I could say that Covid-19 got people back into their kitchens and that they will stay there, but I’m a realist and I just think people are going to fall right back into their old habits within 6 months to a year.

  9. Powerfulweak

    I cooked up a storm in my first couple weeks at home (including making croissants for the first time which was a mixed result.). I froze so much so I’ve been eating out of my freezer mostly since then. I’m finding I’m craving takeaway less and would rather just eat what I have and save the money.
    I Actually made your Cinnamon knots twice since quarantine began, including a twist with chocolate Hazelnut spread and candied orange peel.

    • Sorted

      Oh wow, we’re loving your twists on the cinnamon knots 🤤🤤🤤

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