COVID‑19 Food Literacy

 New report suggests only 35.5% of Canadians have learned at least one recipe since the start of the pandemic

HALIFAX, NS. (February 3, 2021) – The Agri-Food Analytics Lab at Dalhousie University, in partnership with Caddle, is releasing a new report on food literacy. This survey’s intent is to measure if Canadians are now more food literate than before the pandemic. Food literacy is understanding the impact of one’s food choices on one’s health, the environment, and our economy. It is very much about trust in food systems, and how much knowledge one will have about food in general. Food literacy is a set of interconnected attributes organized into the categories of food and nutrition knowledge, skills, self-efficacy/confidence, and food decisions. It can be measured in many ways. This report looks at how food-related habits have changed since the start of the pandemic.

Media contact:

Sylvain Charlebois, Scientific Director, Agri-Food Analytics Lab
Faculty of Agriculture, Dalhousie University
902-222-4142 (cell)

Janet Music, Research Program Coordinator
Agri-Food Analytics Lab
Faculty of Management, Dalhousie University

Download the report: