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Economic Research Service U.S. DEPARTMENT OF AGRICULTURE

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Patrick W. McLaughlin

Patrick W. McLaughlin

Agricultural Economist
patrick.mclaughlin@usda.gov
Google Scholar Profile

By this author:

COVID-19 Working Paper: Food-Away-From-Home Acquisition Trends Throughout the COVID-19 Pandemic
COVID-19 Working Paper: National Trends in Food Retail Sales During the COVID-19 Pandemic: Findings from Information Resources, Inc. (IRI) Retail-Based Scanner Data
COVID-19 Working Paper: The Impact of COVID-19 Pandemic on Food-Away-From-Home Spending
Cost Implications of Participant Product Selection in USDA’s Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)
USDA Special Supplemental Nutrition Program for Women, Infants, and Children (WIC): A New Look at Key Questions 10 Years After USDA Added Whole-Grain Bread to WIC Food Packages in 2009

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Food Spending Shifted in Response to Pandemic; Changes for Food Away From Home Continued Through 2022
Specialized Stores Serving Participants in USDA’s Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) Can Reduce Program Food Costs and Increase Food Store Access
USDA-Approved Whole-Wheat Bread Package Size Is Now More Common and Less Costly for the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)
Specialized Stores Serving WIC Customers in California Improve Food Access Without Raising Food Costs
Growth in Quick-Service Restaurants Outpaced Full-Service Restaurants in Most U.S. Counties

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Spending increased across nearly all food-at-home (FAH) categories in first year of pandemic, but returned to closer to prepandemic levels by end of 2022
By the end of 2022, spending at quick-service restaurants had almost returned to prepandemic levels …
… but spending at full-service restaurants remained much lower than it had been before the pandemic
Changes in inflation-adjusted FAH sales mirrored changes in FAFH transactions since onset of pandemic
Drive-thru and carryout spending increased at quick-service restaurants early in the pandemic; on-premises spending at full-service restaurants continues to lag prepandemic levels

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