An exploratory model of food literacy behavior changes and their psychological correlates during the COVID-19 pandemic

The COVID-19 pandemic disrupted everyday food practices worldwide, prompting shifts in how people plan, prepare, and consume meals. This study examines how the crisis was associated with food literacy behavior change—defined as the capacity to select, prepare, and consume food responsibly—through the combined influence of cooking ability, preference for cooking, and pandemic consciousness. Rather than treating these changes as temporary responses, the research interprets them as perceived adaptive processes with implications for sustainable nutrition and food system resilience. A cross-sectional online survey conducted in Japan in December 2020 ( N = 1,972) was analyzed using exploratory and confirmatory factor analyses followed by structural equation modeling. The conceptual framework examined associations between individual determinants (cooking skills, motivation, and pandemic-related awareness) and food literacy behaviors (home cooking, shopping practices, selected aspects of dietary management, waste reduction, and communal eating), and subsequently to psychological correlates (self-efficacy and perceived stress). Results revealed substantial behavioral shifts, including increased home cooking, more deliberate shopping, reduced food waste, and changes in social eating patterns. Cooking ability and preference were positively associated with food literacy behaviors, while pandemic consciousness was associated with responsible consumption and waste reduction. These behaviors were associated with higher self-efficacy, suggesting that participants perceived that individual food practices contribute to pandemic control and economic resilience. At the same time, intensified domestic responsibilities and constrained social interaction were associated with higher levels of stress, highlighting the psychological complexity of sustainability-related behavior change. The model identified a pattern in which skills and awareness shaped behavioral adaptation, which in turn was linked to both empowering and burdensome psychological correlates. The findings suggest that food literacy—especially practical cooking competence—may serve as a key lever for advancing sustainable nutrition beyond crisis conditions. Integrating behavioral education, community support, and balanced risk communication into nutrition policy may help support environmentally responsible practices while mitigating psychological strain. By linking micro-level behavioral adjustments to broader sustainability goals, this study provides exploratory evidence that crises may be associated with transitions toward more resilient and sustainable food systems.