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Growing a More Resilient Global Food System

Covid-19 has underscored the importance of improving the farm-to-fork food journey

Bob Holmes
Knowable Magazine
Mon, 04/19/2021 - 12:02
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This story was originally published by Knowable Magazine.

Most of us won’t soon forget that disconcerting moment last spring when grocery store shelves were suddenly bare where the flour, pasta, and other staples should have been. The news told of farmers dumping milk—nearly four million gallons a day, by one account—smashing eggs, and euthanizing chickens that they couldn’t get to market. Crops worth billions of dollars were wasted, some rotting in the field, as restaurants and other food service businesses, shuttered by lockdowns, stopped buying.

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The problem was short-lived, fortunately, as growers pivoted to new buyers, shippers and packers adapted, exports resumed, and the food system—the complex web of players that move food from farm to fork—came back to life. “Overall, the food system has been quite resilient,” says Johan Swinnen, director general of the International Food Policy Research Institute, a leading international think tank. “It’s hard to imagine a bigger shock than we’ve had now. And despite that, if you look at the rich countries, even countries like China, the food supply has not been a problem almost anywhere.”

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