This class session will provide a brief overview of the U.S. food system, and focus on ways that the COVID-19 crisis has tested the resilience of that food system. We will explore how the pandemic has highlighted existing issues around hunger/food insecurity, labor, consumption, and the environment. We’ll consider how our food consumption patterns changed almost overnight when the crisis hit, and discuss how that impacts and is impacted by the food system, our food culture, and food waste. Finally, we’ll discuss how we can move forward during and beyond the crisis, and drive positive change in the future in a range of areas within the food system.
In this session, Dr. Bob Gitter will discuss the economic impact of the COVID-19 on the United States. We will explore the pandemic’s impact on jobs, poverty, and businesses both in the immediate aftermath and longer-term impacts.
Want to learn more? Below are other articles, videos, infographics, etc. that will provide further information on this week's topics.
Can't get enough? These databases have up-to-date scientific and academic research that can help you dig much deeper into any topic. Please note that OWU login credentials are required unless the resource is marked as open access. Please check your local public library for more resources.
Knowing what terms to use to search for resources on COVID19 is half the battle. For this week's lectures, we would recommend starting with the following keywords.