COVID‐19 and food processing in Canada

Hailu, Getu

doi:10.1111/cjag.12286

Cited by 21 publications

(18 citation statements)

References 26 publications

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“…Food systems scholars have reported on the thin margins for businesses in the food industry and the limited resources for organizations that rely on an uneven nonprofit funding landscape (Finley & Esposito, 2012;Fisher, 2017;Hailu, 2021;INCITE!, 2007). These challenges hampered the ability of organizations and businesses to respond to pandemic challenges, yet were also brought to light for the public, which some saw as an opportunity for change.…”

Section: Thin Margins and More Visible Vulnerabilitiesmentioning

confidence: 99%

Adaptations and innovations: Analyzing food system organizations' responses to the ongoing COVID-19 pandemic

Hammelman

Turner

2022

J. Agric. Food Syst. Community Dev.

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During the global COVID-19 pandemic, food systems have been affected by supply-chain disruptions, shifting employment trends, and increasing prices that change organization and business operations, increase food insecurity, and influence the broader economy. Much of the early scholarship regarding pandemic trends pointed to root causes in the corporate food regime and called for seeing the crisis as an opportunity for transformational change. Relying on surveys and in-depth interviews with food system stakeholders, this paper describes the impact of the COVID-19 pandemic on food businesses and organizations in Charlotte, North Carolina, USA. We examined the challenges created during the pandemic and related responses by stakeholders. Our research found that the pandemic’s impacts have been mixed. Most stakeholders identified both barriers and opportunities, reporting great upheaval and disruption but also new opportunities for innovation and collaboration. We argue that, while many positive innovations and quick responses were generated, ongoing challenges are indicative of widespread food system vulnerabilities created by a corporate food regime that produces thin margins while limiting the ability of stakeholders to pursue transformational change. Much of the existing literature considers the pandemic’s effects on individual producers and eaters, as well as large-scale structural shifts, yet less attention has been paid to the responses of food system organizations and businesses. This research contributes to food systems literature through its focus on food system actors to better understand how the food system is changing during the pandemic.

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Section: Thin Margins and More Visible Vulnerabilitiesmentioning

confidence: 99%

Adaptations and innovations: Analyzing food system organizations' responses to the ongoing COVID-19 pandemic

Hammelman

Turner

2022

J. Agric. Food Syst. Community Dev.

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“…Workers contracted the virus, resulting in the closure of over 15 plants for at least 14 days [44]. Plant closures due to food safety are not unusual in Canada [45]. The XL Foods recall in 2012, the largest recall in Canada's history, forced the plant in Brooks, Alberta, to close for 27 days [46].…”

Section: Sars-cov-2 In Canadamentioning

confidence: 99%

SARS-CoV-2 Pandemic and Food Safety Oversight: Implications in Canada and Coping Strategies

Charlebois

Music

2021

Foods

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The SARS-CoV-2 pandemic has created enormous societal disruptions in the Western world, including Canada, with serious implications for food safety. Since the start of the pandemic, many scholars have investigated the issue of food safety through different lenses. In this review, two research thrusts were identified, the epidemiology of the virus and food safety oversight. Both were challenged by the pandemic in Canada and elsewhere. In this paper, we first present how Canada experienced the pandemic. We then present how epidemiology and food safety oversight were affected by the virus and how the spread exposed gaps in Canada’s food safety system. We explain how Canada was not adequately prepared to face the food safety challenges posed by SARS-CoV-2. The review ends with an explanation on how risk perceptions will be altered by the pandemic in Canada and how food safety systems will adjust to better anticipate systemic risks in the future.

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“…Due to the unprecedented pressure that the pandemic is putting on food processors, companies are forced to reduce costs or invest in preventive and corrective maintenance measures [53,104]. Both measures support the strategy for less food waste.…”

Section: Limitations Of the Study And Recommendations For Future Workmentioning

confidence: 99%

Recommendation of Good Practice in the Food-Processing Industry for Preventing and Handling Food Loss and Waste

2021

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Food-processing companies are controlled by societal influences and economic interests, but their efforts with regard to reducing food loss and waste are very different. This qualitative study aims to identify basic recommendations of good practice for the food-processing industry in order to prevent and handle food loss and waste. For this purpose, a comprehensive literature review was conducted in the field of food waste prevention and data was collected from thirteen German companies. The findings summarize the recommendations of good practice, which cover the entire supply chain from supplier to consumer and beyond. The analysis showed that the participating companies are already partially aware of operational measures, even if they are applied or mentioned without a systematic approach. Furthermore, the analysis revealed that most activities relate to internal matters, like processing, employees and utilization. However, the responsibility of food-processing companies does not end with internal processes to reduce food waste. The results show that some companies are already aware of their responsibility to be involved along the entire supply chain. Finally, the results show that the needs of consumers and suppliers must also be considered in order to reduce food waste, in addition to direct reduction measures. This paper highlights nine important stages and 53 basic recommendations for companies to address food loss and waste in order to improve their practices.

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COVID‐19 and food processing in Canada

Cited by 21 publications

References 26 publications

Adaptations and innovations: Analyzing food system organizations' responses to the ongoing COVID-19 pandemic

Adaptations and innovations: Analyzing food system organizations' responses to the ongoing COVID-19 pandemic

SARS-CoV-2 Pandemic and Food Safety Oversight: Implications in Canada and Coping Strategies

Recommendation of Good Practice in the Food-Processing Industry for Preventing and Handling Food Loss and Waste

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