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Tome Eftimov, Gorjan Popovski, Matej Petković, Barbara Koroušić Seljak and Dragi Kocev from E7 and E8 have performed a computational analysis of online recipes and reported their findings in the paper [[ https://www.sciencedirect.com/science/article/pii/S0924224420305823) | COVID-19 pandemic changes the food consumption patterns ]]. They discovered that the relative increase in frequency was most notable for Pulses/plants producing pulses (dry beans, peas, lentils, beans, vetches, and lupins) - 300%, Pancake/Tortilla - 280 %, Soups 180%, and Pastry, Fruit containing stone, Cake and Beef - 100%. They observed reduced relative frequencies on the tags Order Perciformes (fish) (50% reduction), Corn/cereals/grain (40%), Wine-making (30%), and with 10% Citrus fruit, Pork, Water, and Seafood. These results can be used as indicators for the potential post-lockdown health implications and increased incidences of some diseases, agricultural practices as well as the food supply chain and logistics in such events.