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The coronavirus pandemic has caused empty store shelves, long lines at food banks and tons of wasted food on farms. Can the U.S. food supply hold up under disruption caused by the virus?
The damage the COVID-19 pandemic brought to the meatpacking industry was unexpected and resulted in a sharp reduction of meat processing and capacity reduction of meatpacking companies. [2] By September 13, 2020, at least 42,534 workers at meatpacking plants had contracted the coronavirus, and at least 203 had died.
During the COVID-19 pandemic, food insecurity intensified in many places. In the second quarter of 2020, there were multiple warnings of famine later in the year. [3] [4] In an early report, the Nongovernmental Organization (NGO) Oxfam-International talks about "economic devastation" [5] while the lead-author of the UNU-WIDER report compared COVID-19 to a "poverty tsunami". [6]
Signs on door of a Graeter's ice cream parlor in the Hyde Park neighborhood of Cincinnati during government-mandated closings. The COVID-19 pandemic impacted the United States restaurant industry via government closures, resulting in layoffs of workers and loss of income for restaurants and owners and threatening the survival of independent restaurants as a category.
Moves by major U.S. fast-food chains to temporarily scrub fresh onions off their menus on Thursday, after the vegetable was named as the likely source of an E. coli outbreak at McDonald's, laid ...
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Food traffic to restaurants and cafes declined by 75% in Latin America, where as North America and Middle East markets saw a decline of 90% by end of March. [10] Later on, as demand for certain agricultural products fell due to lockdowns and closure of restaurants, farmers reported a glut in supply, such as potatoes in the Netherlands and milk ...
There is no evidence of novel coronavirus transmission through food, food containers or food packaging. The vast majority of infections occur due to close contact with infectious patients.