The role of food in the pandemic: food security, shocks and transformations
By Amanda Wood
Food has amplified the devastating effects caused by COVID-19 and exposed vulnerabilities across our food system.
When you think about the coronavirus currently sweeping the globe, chances are that ‘food’ is not the first word to comes to your mind. Yet food has amplified the devastating effects caused by COVID-19 and exposed vulnerabilities across our food system.
How exactly is food related to the pandemic? And how can we redesign our food systems in a way that helps us avoid similar crises in the future?
In this episode Amanda Wood talks to professor Jess Fanzo at the Johns Hopkins Berman Institute of Bioethics, and Dr. Line Gordon, director of the Stockholm Resilience Centre at Stockholm University. Both are experts on global food systems and the links between people, the environment and food and together we will search for silver linings for our food system in the midst of this crippling pandemic.
Just want to listen? Here’s the podcast version: click here.
Is this page useful?Yes No Report an issue on this page
Thank you. If you have 2 minutes, we would benefit from additional feedback (link opens in a new window).