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Jorge Vargas-Florez, Luiggi Bellido-Barturen, Lileya Latorre-Solórzano, Víctor Ochoa-Guzmán, Luis E. López-Vargas, Alejandro Herrera-Vila, et al. (2021). Food Supply Using E-Commerce on Pandemic Times: New Habits. In Anouck Adrot, Rob Grace, Kathleen Moore, & Christopher W. Zobel (Eds.), ISCRAM 2021 Conference Proceedings – 18th International Conference on Information Systems for Crisis Response and Management (pp. 472–480). Blacksburg, VA (USA): Virginia Tech.
Abstract: Due to Covid-19, many of the traditional food chains did not able to fulfill their customers due to the sanitary measures: quarantines, border lockdowns, capacity facilities reduction, etc. This situation generated increased use of alternative means such as delivery service, online stores, and traveling fairs. The latter is part of the short food supply chains, SFSC, which at the beginning of the pandemic was used to respond to the shortage of products and crowded markets. This work tackles new food supply habits by consumers in Lima, the capital of Perú, and the e-commerce role. Before the pandemic, SFSC exists mainly in rural zones, now it has a 16% preference, and e-commerce increased its utilization by 13,84 times, mainly by A/ B /C socio-economical young population. The most valuable characteristics recognized are the use of protocols to prevent the spread of viruses, quality products, and delivery speed.