Food insecurity and food handling during pandemic
Researchers can discuss how COVID-19 will impact school services, food banks and consumers
EVANSTON, Ill. — Two Northwestern University experts are available to discuss concerns about a potential food supply shortage related to the COVID-19 pandemic.
An expert in humanitarian logistics, Karen Smilowitz can discuss how pressure on the food supply chain could impact those who need supplies the most, including public school students and those who rely on food banks. She currently is conducting research on both areas.
Smilowitz is James N. and Margie M. Krebs Professor in Industrial Engineering and Management Sciences in Northwestern’s McCormick School of Engineering and co-director of the Center for Engineering and Health. She can be reached directly at ksmilowitz@northwestern.edu.
Lori Post, an expert in global health and health disparities, can speak about potential disruptions to the food supply during the COVID-19 outbreak and if it’s safe to eat food handled by people who have tested positive for COVID-19.
Post is the director of the Buehler Center for Health Policy and Economics at the Institute for Public Health and Medicine and a professor of emergency medicine and medical social sciences and at Northwestern University Feinberg School of Medicine. Media can contact Kristin Samuelson at ksamuelson@northwestern.edu or call 847-769-6596 (mobile) to schedule an interview with Post.
Quote from Professor Post about interruptions to food production, processing and retailing:
“Our food supply starts with farmers both here in the U.S. and around the world who grow the crops and raise the animals that are taken to food processing plants, which are eventually distributed to our supermarkets, restaurants and houses. There are significant transportation and logistical challenges to managing this global supply chain even in the best of times, and these challenges become much more significant with the COVID-19 pandemic. Global food supply chains hire millions of workers worldwide — 22 million in the U.S. alone — and teleworking is not an option. If workers become sick or stay home from work to avoid becoming sick, there is an interruption in the supply chain.”
Quote from Professor Post about hoarding:
“Hoarding can disrupt the food supply. In the United States, 90% of consumers purchase most of their food in person and, on average, consumers purchase foods more than twice a week. Some consumers are now stocking up on a 14-day-or-longer supply of food in case they are quarantined or choose to self-quarantine, placing additional demands on grocery stores and their suppliers. Many store shelves are empty -- this is most likely from accelerated purchases rather than a fundamental disruption in food supply.”
Quote from Professor Post about catching COVID-19 from food:
“Some viruses and bacteria can infect the supply chain. Unlike salmonella, listeria and E. coli, however, COVID-19 does not affect the food supply. Even if food handlers tested positive for COVID-19, consumers will not catch the novel coronavirus from food. The Food and Drug Administration states consumers will not catch COVID-19 by eating food either produced domestically or imported during the COVID-19 pandemic.”