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Burying onions in the field in Idaho. Photo: Joseph Haeberle for The New York Times
By Zoey Shipley
Farmers are being forced to destroy tens of millions of pounds of fresh food because of COVID-19’s impact on their usual markets, according to the New York Times.With major buyers of produce (like schools and restaurants) closed there is no choice for most farmers but to let the produce rot in their fields – for some it is more than half their crops. Grocery stores are struggling to keep shelves stocked with staples like bread and meat, meanwhile tons of fresh fruits and vegetables are just being thrown away. Producers are depending on $9.5 billion from the CARES Act stimulus package for their farms to survive this pandemic.
Why This Matters: As the unemployment rates sky-rocket due to national shutdowns, it’s hard to imagine food going to waste. Think of the energy, water, fertilizer and time it took to grow that food — all for naught. Farms have donated to local food banks to help prevent food waste but there is a limit to how much perishable food those organizations can store. Plus, there is the risk for farmworkers of contracting COVID-19 while they often do not have masks and distancing practices to stop its spread. The country’s food system was clearly unprepared to handle a crisis like this.
Food Loss and the Stimulus
Unimaginable amounts of food have been lost so far. According to the Dairy Farmers of America, farmers could be dumping up to 3.7 million gallons of milk each day and just one producer is tossing out 750,000 eggs every week. Some farmers are forced to bury produce back into the ground for decomposing and replant on top of it, they try cold-storage practices, some are trying to sell directly to consumers, and most just hope for help from the stimulus packages. Plus people eat differently at home — they cook far fewer vegetables when they prepare meals for themselves. The Times put it this way: “[p]eople don’t make onion rings at home,” according to Shay Myers, a third-generation onion farmer.
“Clearly we’re in a time of crisis,” Gordon Speirs, owner of Shiloh Dairy in Brillion, Wis. told Politico. “We’ve lost 25 percent of our income just through the crashed market.”
By Julia Fine, ODP Contributing Writer An ongoing study in Detroit on the potential to recondition soils in urban areas to enable locally-grown agriculture is producing promising results, Brian Allnutt reported in Civil Eats. The study out of Michigan State University-Detroit’s Partnership for Food Learning and Innovation, is working to find the “quickest, cheapest, and […]
by Julia Fine, ODP Contributing Writer This past weekend’s weather was hot in Iowa and Illinois. But it likely felt even hotter, due to “another episode of corn-catalyzed extreme humidity,” Matthew Cappucci reported in The Washington Post. “Corn sweat,” or the water released into the atmosphere by crops like corn as a cooling mechanism, helped […]
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