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Struggle and Adaptation During COVID-19 Food System Disruptions

dc.contributor.authorBendfeldt, Eric S.en
dc.contributor.authorNiewolny, Kimberly L.en
dc.date.accessioned2022-11-01T16:29:12Zen
dc.date.available2022-11-01T16:29:12Zen
dc.date.issued2020-05-08en
dc.description.abstractThis time of collectively enduring and working to contain the coronavirus (COVID-19) presents many challenges to people, communities, states, nations, and the world. Currently, we are urged to stay-at-home if possible, keep social distance and shelter in place to flatten the curve, protect people at high risk and most vulnerable to infection, and curtail the asymptomatic spread of the virus. Economically, people are facing and experiencing the disruption of schedules, careers, livelihoods, and protracted financial losses. Businesses, particularly in the food service and hospitality sectors, are experiencing declining sales, decreased revenue, and tremendous uncertainty. Food economics Professor William Masters of Tufts University’s Friedman School of Nutrition Science and Policy states the coronavirus (COVID-19) pandemic is “the largest loss of income and decline in gross domestic product caused by a single identifiable event” (Jiminez, 2020, p. 2).en
dc.format.extent5 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/112355en
dc.identifier.urlhttps://foodsystems.centers.vt.edu/content/dam/foodsystems_centers_vt_edu/covid-19-in-the-food-system/Struggle_Adaptation_COVID19_0508_final.pdfen
dc.language.isoenen
dc.publisherVirginia Techen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.titleStruggle and Adaptation During COVID-19 Food System Disruptionsen
dc.typeArticleen
dc.type.dcmitypeTexten
dc.type.dcmitypeStillimageen

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