Why is milk being dumped and produce left to rot in fields while grocery store shelves go empty during the COVID-19 pandemic? Why are grocery stores running out of meat, and eggs becoming so expensive?
UC Davis researchers, food purveyors and other experts will discuss how our food supply chain works, why the COVID-19 pandemic has been so disruptive and whether changes can or should be made to make food systems more resilient.
Presented by the UC Davis Library and the Robert Mondavi Institute for Food and Wine Science, the event takes place from 5 to 6:30 p.m. on Tuesday, May 12.
The 90-minute event will include an online panel discussion and a Q&A period with the Zoom audience.
- Jenny Lester Moffitt is Undersecretary at the California Department of Food and Agriculture.
- Daniel Sumner is director of the UC Agricultural Issues Center, professor of agricultural and resource economics at UC Davis, and a former assistant secretary for economics at the USDA.
- Chelsea Minor is corporate director of public affairs for Raley’s Supermarkets, which operates in Northern California and Nevada.
- Bu Nygrens is co-owner and director of purchasing at Veritable Vegetable, which distributes organic produce across five states.
- Moderator Catherine Brinkley is an assistant professor in the UC Davis Department of Human Ecology who studies the architecture of food supply networks.