How COVID-19 has disrupted the food supply chain

COVID-19 has disrupted the way Americans get their food in all kinds of ways, such as shortages on store shelves, shuttered sit-down restaurants, and farmers left with surplus products they can’t sell.

Here, two experts from the agricultural and resource economics department at North Carolina State University explain how our food supply chain works, how the pandemic affects it, and how it may change in the future.

Heidi Schweizer is an assistant professor and extension specialist who studies commodities markets, supply chain management, and transportation. Kelly Zering, a professor and extension specialist, has expertise in applied research and extension programs statewide, including economics of pigs and pork production and markets.

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