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Closed Industrial Markets Lead to Farm-Level Food Waste

The closure of restaurants and schools across the nation has left the farmers that usually supply them with unsold product that they are destroying, reports The New York Times. Products such as milk, eggs, and vegetables are being destroyed even as some areas experience shortages at the retail level. Producers set up to process and package for wholesalers don’t have the infrastructure or connections to serve the demands of the retail market, they say. Additionally, the retail market consumes less vegetables than the restaurant market. Though some producers have donated their products to food banks and other outlets, these often don’t have the capacity to deal with a large amount of fresh food, and donations aren’t sustainable for farms in the longer term.