Food Supply Impacts and Solutions Associated with the COVID-19 Pandemic: A Regional Australian Case Study

Abstract

This study aimed to explore how food supply chains were impacted by COVID-19 and identify how the region could be better prepared for future crises. An online survey was completed by 107 consumers. In-depth interviews were conducted with 27 food supply stakeholders working in food production, distribution, retail, hospitality, institutions (i.e., childcare), logistics/freight and local government. Pre-COVID-19, farmer-direct distribution options and hospitality businesses comprised a substantial proportion of local food producer businesses. During the COVID-19 pandemic, consumers favoured local food supply options, farmers collaborated, and produce usually destined for export was redirected into local markets. Critical food supply actions included keeping borders open to food freight, enhancing social capital through real-time business communication, and business flexibility. Solutions included business adaptation, for example, farmers selling produce boxes and hospitality businesses selling excess stock, COVID-safe delivery, and collaboration through digital networks. To better prepare the region for future crises, actions to support communities could include a community approach to agriculture, increasing food supply diversity, facilitating transport to aid food distribution and purchasing, and more effective messaging to discourage panic buying. Actions to support retailers could include increasing access to wholesalers through online platforms. Actions to support producers could include improving infrastructure, such as more regional distribution facilities.

Consumer-driven strategies towards a resilient and sustainable food system following the COVID-19 pandemic in Australia

“…At the beginning of the pandemic, there was a significant surge in demand for food as people bought large quantities of food in anticipation of being at home for long periods of time [35]. With widespread panic buying, supermarkets were forced to restrict the sale of certain items such as rice, tinned goods, and minced beef, potentially fuelling the impression of a shortage [36]. Some hospitality businesses were forced to close due to social distancing restrictions; others adapted their business model to offer takeaway or home delivery [36].…”

“…With widespread panic buying, supermarkets were forced to restrict the sale of certain items such as rice, tinned goods, and minced beef, potentially fuelling the impression of a shortage [36]. Some hospitality businesses were forced to close due to social distancing restrictions; others adapted their business model to offer takeaway or home delivery [36]. The way in which consumers shopped in supermarkets also changed as individuals were encouraged to reduce the number of shopping trips taken to avoid the risk of infection, have only one member of the household shopping for food and alter the timing of the trip to avoid peak times [37].…”

A scoping review of the impact of Food Policy Groups on local food systems in high-income countries

“…Food systems are within urban and rural or remote contexts, the latter encompassing areas beyond metropolitan or major cities (2) . Current food systems in high-income countries are fraught with issues including a lack of resiliency, resulting in fluctuations in food availability and price issues, issues which are exacerbated during crises (3) , challenges associated with climate change, such as natural resource degradation (4) , and inequitable food access, whereby a greater density of energy-dense, nutrient-poor foods exists in lower socio-economic areas (5) .…”

Food system policy making and innovation at the local level: Exploring the response of Australian local governments to critical food systems issues

“…9,10 However, despite being a relatively wealthy nation with sufficient land for food production, Australia faces multiple food system challenges. These include increasing household food insecurity 11 and high rates of excess weight gain and diet-related noncommunicable diseases; disruptions to food production and distribution resulting from climate change, natural disasters, labour shortages and the COVID-19 pandemic 12 ; and the consolidation of markets across all sectors of the food system. 13 Addressing these challenges will require radical changes in the way that food is produced, processed, distributed, stored, sold and consumed, facilitated by forms of governance that promote a healthy, sustainable and equitable food system.…”