The pandemic laid bare the two parallel food and agricultural supply chains that operate below the radar in the United States. Dr. Jeffery Dorfman’s research highlighted that most of the produce Americans eat goes through a restaurant or institutional supply chain, not through grocery stores. Adding further insights into why lockdown was so difficult for the produce industry. His research explored state programs to purchase farm products and distribute them through paid and food aid channels. Even with all the challenges that small and medium-sized growers face, it was refreshing to hear Dr. Dorfman say that he would consider being a vegetable farmer that sells to independent restaurants. It left us with hope for local production and local value chains.
