Good News Monday: Cooking During COVID

I can’t remember the last time we ate at a restaurant. By which I mean inside, not grabbing takeout. I’m all for cooking at home but it’s begun to feel a little, well, punitive.

So I was happy to read that being forced to cook more during lockdown has an upside: developing healthier eating habits, according to preliminary results from a worldwide Corona Cooking Survey.

11,000 people in 11 countries have weighed in, reporting fewer purchases of microwave foods and sweet or salty snacks. At the same time, consumers say they’re eating more fruits and veggies, wasting less food, and eating more leftovers.

“Consumption of salty, fat and sweet products usually goes up when people are under stress, but during the pandemic this heightened craving has been fulfilled in many countries with home-baked delicacies,” said Charlotte De Backer, chairman of FOOMS, a research group on food and media at U. Antwerp.

She probably didn’t mean this as a license to go crazy making endless batches of cookies but hey, the very act of baking is a terrific stress reliever. One takes solace where one finds it.

De Backer expects some of these new eating habits to outlast the pandemic, because the lockdowns have been longer than the six weeks it takes to form a new habit.

FOOMS posts updates on the Corona Cooking Survey research on their Facebook page, and anyone who’s interested in participating can take the survey on the U. Antwerp website.

If only I had a recipe for broccoli brownies.

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