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Food Rescue Networks and the Food System

Food Rescue Networks and the Food System COVID-19 DISPATCHES |Leda Cooks Food Rescue Networks and the Food System before the covid-19 pandemic it was widely reported countries where food systems are highly industrialized, feed- that, in the United States, over 40 percent of food produced ing hungry people through the use of otherwise wasted food was wasted. During the pandemic, news reports have (known as food rescue or recovery) seemed to provide a per- described unprecedented household food waste, up by 30 fect solution to waste, according to some circular economists percent according to Republic Services, one of the largest (Alexander 2016). Indeed, the recirculation of surplus food waste management services in the US (Helmer 2020). But rescued and transported to food banks and shelters now upstream, food waste was, and continues to be, equally prob- accounts for the majority of food waste reduction (Messner lematic. When institutions such as schools and universities, et al. 2020). But the relationship between overabundance in large businesses, restaurants, and other venues must shut the market and reliance on that surplus/food waste by food down, so too must the food supply chain for those locations. banks has been laid bare by COVID-19. Businesses and insti- Farmers who produce food for http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Gastronomica University of California Press

Food Rescue Networks and the Food System

Cooks, Leda
Gastronomica , Volume 21 (1): 3 – Feb 1, 2021
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References (27)

Publisher
University of California Press
Copyright
© 2021 by The Regents of the University of California
ISSN
1529-3262
eISSN
1533-8622
DOI
10.1525/gfc.2021.21.1.83
Publisher site
See Article on Publisher Site

Abstract

COVID-19 DISPATCHES |Leda Cooks Food Rescue Networks and the Food System before the covid-19 pandemic it was widely reported countries where food systems are highly industrialized, feed- that, in the United States, over 40 percent of food produced ing hungry people through the use of otherwise wasted food was wasted. During the pandemic, news reports have (known as food rescue or recovery) seemed to provide a per- described unprecedented household food waste, up by 30 fect solution to waste, according to some circular economists percent according to Republic Services, one of the largest (Alexander 2016). Indeed, the recirculation of surplus food waste management services in the US (Helmer 2020). But rescued and transported to food banks and shelters now upstream, food waste was, and continues to be, equally prob- accounts for the majority of food waste reduction (Messner lematic. When institutions such as schools and universities, et al. 2020). But the relationship between overabundance in large businesses, restaurants, and other venues must shut the market and reliance on that surplus/food waste by food down, so too must the food supply chain for those locations. banks has been laid bare by COVID-19. Businesses and insti- Farmers who produce food for

Journal

Gastronomica – University of California Press

Published: Feb 1, 2021

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