The shift to remote working has caused many Australians to rethink their approach to food, affecting not only what they eat, but how and where they prepare it. How can brands accommodate time-pressed workers who want to cook? And how might kitchens evolve in response to the new WFH norm?

Whether they’re getting experimental in the kitchen or unable to find brand-name favorites, people have been increasingly turning to smaller specialty food brands during the pandemic. This openness could be an opportunity for brands to nudge consumers towards new and unexpected choices.

French content platform Chefclub is known for quick, easy, often cheese-based recipe videos. As well as pleasing eatertainment fans, its Chefclub Kids channel inspires parents and children to bond over digital and physical tasks, equipping the next generation with confidence in the kitchen.

With Americans adjusting to lockdown life, many have returned to the kitchen, discovering (and re-discovering) ingredients and brands and adopting sustainable habits. Given these behavioral shifts, there are opportunities for brands to lean into people’s newly found discovery journeys.