This article on Covid and food systems is by The Rockefeller Foundation. Reflections include:
As the Covid-19 crisis spreads across borders and continents, we have an opportunity to reflect on the transformation needed if we want to develop a food system that nourishes all people, regenerates and sustains the environment, and enables the resilience and flourishing of culture and community.
It is important to recognise that the Covid-19 crisis started with a food choice.
Empty grocery shelves are not just the result of the human tendency to hoard in times of danger, but an important reminder that our food supply chains are easily disrupted and many of our food systes lack resilience and redundancy.
The Covid-19 crisis has further exposed the limitations of a food system that fails to adequately nourish the majority of the world’s population.
As the world economy slides into a recession, the agricultural production and grocery retail sectors appear well-positioned to weather the storm because people still need to eat and will prioritize their spending on food.
In times of crisis, small- and medium-sized enterprises in most parts of the world play a critical role in ensuring that poor and vulnerable people, who are always the ones that suffer the most, continue to have employment as well as access to food.
