The pandemic shines a global spotlight on the failure of our industrialized food system. It reveals how a system designed to distribute on-demand “food-products” via a centralized supply-chain perpetuates food insecurity and permits those who grow and craft food to remain among the most vulnerable members of our society. It also underscores the urgency of focusing on increasing food literacy, improving access to healthy and affordable food, and building a sustainable and equitable global food system.
In light of the pandemic programs must now be forged to connect community services to the small farmers struggling from the loss of restaurant clients in order to buy and bring their surplus produce to the underserved communities who need it most.
Meanwhile, for those with access, farmer’s markets must continue to be patronized. Not only is the carbon footprint of the locally-grown foods found there significantly smaller than what can be purchased at big box outlets, the variety of the crops grown on small farms also supports the character of regional cuisine and the biodiversity of the planet.