Shock and Resilience: Southeast Asia’s Food Retail Environment in the Time of COVID‐19 Pandemic

Introduction The Coronavirus Disease 2019 (COVID‐19) pandemic has profoundly impacted the food environment, affecting consumer’s behavior, retailer strategy, and subsequently dietary and nutritional outcomes. While existing research has explored these effects globally, few studies have focused on Southeast Asia, a region with unique food systems and cultural contexts. Methods As part of the Southeast Asia Obesogenic Food Environment (SEAOFE) study, data were collected through a multicountry cross‐sectional research, in Indonesia, Malaysia, Thailand, and the Philippines. Data were collected through news searches and interviews with 121 food retailers (73 traditional and 48 modern) between 2021 and 2022 when Delta and Omicron waves occurred. Transcripts were English‐translated and analyzed following thematic analysis, integrating both inductive‐deductive approaches guided by COVID‐19 effects on food environment framework. Results Despite varying national restrictions, a decrease in foot traffic in offline retail and a rise in online platforms were observed, revealing a paradox of connectivity amid restrictions. Retailers experienced consumers leaning towards healthier food options during specific pandemic periods, potentially driven by health concerns, with essentialism and prudent purchasing behavior increasing due to declining purchasing power. Price fluctuations and supply disruptions had domino effects on food availability and accessibility, prompting retailers to adopt strategic stocking to navigate these challenges. Conclusions By integrating public health and nutrition perspectives, this study contributes to broader efforts to build sustainable food systems that can withstand future crises. It underscores the importance of long‐term policies that ensure the availability and accessibility of healthy food, emphasizing the need for sustained efforts during crises, even beyond pandemics. Future health and nutrition policy should incorporate these insights into broader health and nutrition policies to build resilient and sustainable food systems.