This new study was carried out by Queens University Belfast and St Angelas College Sligo.
“These findings not only provide crucial data for how our food behaviours and systems have adapted to the pandemic, but they have important implications for public health as we continue to try to manage COVID-19 with ongoing lockdowns and restrictions,” said lead researcher on the project, Dr Fiona Lavelle from the Institute for Global Food Secutiry, Queens University.
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