Cooking & Quarantine: Tips from Food Studies Faculty, Part 2
We’re fortunate at Chatham University to have one of the most delicious programs around— Food Studies, which examines the history, systems, economy, and social climate surrounding what we eat. So with everyone suddenly more aware of the systems and labor that keep food on our tables, we thought we’d tap the expertise of our Food Studies faculty. In Part 1 of this series, we shared tips on how to menu plan, grocery shop, and eat well under quarantine. For Part 2, our faculty experts weigh in on some of the larger issues within our food systems that COVID-19 has laid bare.
What disruptions are you seeing in our food supply chain due to COVID-19? What do you think the impact of this quarantine will be on local food suppliers?
Alice Julier
From Alice Julier, Associate Professor, Food Studies Director, Center for Regional Agriculture Food and Transformation (CRAFT):
This is a huge question. The answer is: it’s very uneven and it exacerbates existing cracks in the food system. So, on the one hand, there’s been a boom in demand for local regional food—and we hope to support and encourage that, as economic regional sovereignty is a positive thing. On the other hand, the big companies have a lot more resources and flexibility to shore up what they do and the big pressure, I think, is to recognize how important the workers and labor are — and that those are local people who need job security, healthcare, and good pay.
Because the pandemic is affecting different areas in different ways — and also harder on certain groups of people with existing vulnerabilities in our society — the responses will be uneven and depend a lot on whether people feel the effects. For example, before the pandemic, we know that people were eating more than half their meals “out” at restaurants and take out — and so now perhaps they might recognize that and be aware of its impact on low-wage work and burnout in the industry. And yes, the restaurant industry will change, that is for sure.
From Miriam (Mim) Seidel, MS, RD, LDN, Assistant Professor of Nutrition and Internship Coordinator:
Miriam (Mim) Seidel
While this pandemic may appear to be an opportunity for regionally-based small and mid-sized farms to scale up, there are challenges. Small and mid-size farmers often sell direct to consumers (CSA’s and Farmers’ Markets) and to restaurants. While interest in CSA’s has skyrocketed, the viability of farmers’ markets is in question. And, of course, when and if closed restaurants will re-open is a major unknown.
Like large conventional growers, many regional mid-size farms rely on immigrant farm workers for both planting and harvest. COVID-19 related changes have decreased the number of farm laborers to the point that many farmers fear they will not have the labor needed to grow and harvest their crops. Finally, global and national food supply chains have been disrupted due to illness among workers (shipping, trucking, inspections…) and delays in unloading food from ships entering our ports from countries with high rates of COVID-19 infection.
“It’s incredibly important to think about how to support workers in supermarkets and delivery people, many of whom are at great risk and do not have adequate personal protection equipment from their employers. ”
What are some resources to help people facing food insecurity?
Miriam Seidel:
Just a few years ago, when times were considered “good,” 13% of our friends and neighbors in Allegheny County (161,000 people) were food insecure— meaning they had uncertain access to enough food for a healthy and active life. The closing or severe scaling back of restaurants, most retail stores, and many more businesses has thrown millions of people out of work nationwide and tens of thousands locally. The demand for emergency food is skyrocketing, as are applications for SNAP (food stamps).
A number of resources are available for those who suddenly find themselves without a job, or needing access to emergency food:
For help applying to SNAP, contact the Greater Pittsburgh Area Food Bank or Just Harvest.
To find the food pantry near you, go to the food pantry locator on Greater Pittsburgh Community Food Bank’s website.
To learn about larger food give-aways, check out this resource.
Do you have any recommended resources for supporting restaurant workers, farmers, and those in our food supply chain?
Alice Julier:
So many of the Food Studies students work in the food industry, and many of our alums do too and are farmers or food producers or work with them. Food Studies faculty and students are working with Restaurant Opportunities Center to develop resources for folks in the restaurant industry. CRAFT is working with the Pennsylvania Department of Agriculture, Farm to Table Western PA, PASA, Just Harvest, and the Pittsburgh Food Policy Council to develop a resource list for farmers and doing some problem-solving to help farms switch to online and variable sales.
If people have funds, I highly recommend donating to Greater Pittsburgh Mutual Aid for restaurant workers, and if you have time and the ability, there’s tons of volunteer needs for people to pick up or drop off food and goods to people who are now out of work.
One way to support those who work in the food system supply chain is to continue to purchase goods from them, when possible:
Support restaurants who allow online ordering, no-contact deliveries or “grab and go” models.
Support farmers by purchasing a CSA share (Community Supported Agriculture)
Look at this public spreadsheet of local farms and how they are adapting, available from Chatham University’s CRAFT (Center for Regional Agriculture, Food, and Transformation.
The Pittsburgh Food Policy Council recently compiled a comprehensive resource list related to COVID-19.
When they open in May, visit your local Farmers Markets which are being reconfigured to follow COVID-19 recommendations.
Don’t forget to check out Part One in our series “Cooking & Quarantine: Tips from Food Studies Faculty.” Visit our website for offerings and information on our Food Studies program.
