Norway bans alcohol in catering – Spirits shortage due to strong demand for home use – Foodlog

The Corona effect of December 14, 2021, the Foodlog selection of the corona news from the (inter)national press. The Corona effect highlights cracks in the food chain, traces of new food systems and the ‘new healthy’. Here you will find our previous selections, in Spotted our daily newsroom.

Norway will ban serving alcohol in cafes, restaurants or hotels for the next 4 weeks. That should reduce the pull to go out and still get close to each other. “Now it’s about,” Prime Minister Jonas Gahr Støre said at a press conference announcing new measures (Die Zeit, 1.1). The Norwegians are particularly concerned about the rapid advance of the omikron variant; the national health institute FHI warns that the omikron variant can become the dominant variant within a short time. According to a preliminary FHI scenario, if additional measures are not taken, the number of omicron infections could rise to between 90,000 and 300,000 cases per day in December of the approximately 5 million Norwegians in the wider country. With the accompanying large numbers of hospital admissions.

In the densely populated Netherlands we are less strict. During the Press conference On Tuesday evening, outgoing Prime Minister Mark Rutte announced that the current rules (evening lockdown) will be extended until January 15, and that – then – primary schools will be sent on Christmas holidays a week earlier. An alcohol ban in the catering industry is not in sight with us.

On the world market for spirits, the corona crisis is making itself felt from the other side. Initially, the outbreak of the pandemic, says Francis Debeuckelaere, the European chief executive of the drinks brand Bacardi, was “a sledgehammer blow” for the spirits market. But despite the closure of the catering industry, the market has recovered “more and more vigorously”. Consumers started making cocktails at home, rediscovered the charm of aperitif (a drink before dinner) and non-alcoholic alternatives to their favorite drinks (which Bacardi also went on to make). But the main driver of the recovery was the ‘premiumization’ of the spirits segment. “Consumers want to spoil themselves in a cafe or restaurant and prefer quality. We also see this in the supermarket sector, where customers rush to buy the most expensive bottles to give them as end-of-year gifts.” As a result, there are currently shortages – also in spirits. “There is not enough cognac, tequila and single malt whiskey on the world market anymore,” says Debeuckelaere in RetailDetail (1.3).

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Norway bans alcohol in catering – Spirits shortage due to strong demand for home use – Foodlog