Food is always essential—it always has been and it always will be. We can survive for a few weeks, at most, without it. But it somehow feels extra essential right now, in the middle of the coronavirus pandemic. Even in places with the strictest lockdown measures, grocery stores remained open.
But food does more than keep us alive. Up until a few weeks ago, it was something that brought us together. We shared birthday cakes and hosted dinner parties. We had brunch and lunch out on the town with friends and family. We tried new restaurants for date nights. Now, those food memories may feel like a distant dream.
Meredith Digital Design
COVID-19 has changed the way most of us live. We’re spending more time at home, and in our kitchens. What are we all making? The cooking and baking trends we’ve seen range from simple meal ideas to time-consuming baking projects. People are looking to turn affordable pantry staples into delicious, healthy meals.
How have we been feeding ourselves?
And yet, food is in the spotlight like never before. As most of us stay home, we’ve turned to baking banana bread, sourdough and pancakes. With most restaurants closed (or only open for takeout), we’ve all been cooking more. Pre-COVID-19, Americans ate anestimated 50% of foodthat was prepared away from home, like at restaurants and school cafeterias. Now, it feels like almost all of our meals are prepared and eaten at home (with the exception of takeout, safely sprinkled in here and there). Some people are learning to cook for the first time (or at least make more than boxed macaroni and cheese). Others have turned time in the kitchen into a form of therapy and are baking and cooking to relieve stress.
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Food in the news
The news can feel overwhelming. Millions of people have lost their jobs in the United States. There’s been a surge in demand at food banks as food insecurity rises. Many people planned to spend their government stimulus checks on food. There are kids out of school who rely on school meals to get fed. Restaurants have closed their doors and many are unsure if they’ll be able to ever reopen. It all feels so heavy.
Should we be worried about food shortages?
Experts tell us we don’t need to worry about food shortages, despite the somewhat ransacked shelves you see at the grocery store. People have changed their shopping habits, and the increased demand is impacting availability in stores more than supply issues. But, the food supply chain is not completely immune to COVID-19. Recent reports of meat-processing plants shutting down have people worried about meat availability (anew executive order deeming them “critical” may keep them open, but employee safety is still a big concern).
Farmers who typically send produce and dairy to large food-service buyers can’t immediately pivot to send those products to a grocery store (theUSDA recently announced a $3 billion plan to help harvest and donate this food, along with a $16 billion grant to directly support farmers). None of us have a crystal ball to see exactly what will happen with our food system during this pandemic. We may not have the same selection of food we’re used to, but the USDA and other agencies and nonprofit organizations are working with farmers on solutions, and it’s unlikely that we’ll see a food shortage.
Pre-COVID-19, most of us were able to remain blissfully unaware about much of our food supply chain, as we always had easy access to food. The people who put food on America’s table every day have been undervalued for a long time—from the person who picks your strawberries to the trucker who drives them across the country to the grocery store employee who stocks them on the shelf for you.
What can you do now, if you’re in a place where you can help?
Moving forward
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These Are the 15 Items Most Americans Stocked Up on Pre-Quarantine
More People Are Starting Vegetable Gardens Because of the Coronavirus—Here’s Why You Should Too
Research Says People Are Eating Much Differently During the Coronavirus Pandemic
Here’s Why You Can’t Stop Baking Right Now
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