The corona virus crisis has exposed fundamental problems with how food is produced and distributed in the US, from paying workers a living wage to diversifying the supply chain. From a reliance on farm and restaurant workers who are underpaid and largely unprotected, to the fragility of a supply chain that is highly concentrated and centralized. The problems are obviously not limited to the US. The solutions should be implemented world wide to really have impact.
Highly efficient, this system evolved to fulfill expectations of endless choice, immediate service, high yields and low prices – but it has come at a cost. Now, the country is experiencing food shortages, massive food waste, and rising hunger, while food processing plants have become hotspots of Covid-19. The crisis also has elevated conversations about how to solve these systemic problems. Food &Environment Reporting Network (FERN) asked a number of experts who work within the system, or who study it, what needs to change.
Some of the changes they suggest:
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