“If part of what comes from this is that we realize all the people who are handling the food from the beginning on the farm to the end of the chain are really vital. We need to treat them better, pay them better, give them benefits.”
“When chefs are able to see that they can be creative with school food and they can help change the palates of our youngest generation – I think it brings more culinary talent into this field,” says Fleishman.
“Government policies and laws are very important – and have enabled an inefficient system – and that has to change.”
The COVID-19 pandemic has hurt everyone in the food system, from farmers to restaurant servers to hungry students. Here is a running list of organizations you can support with donations of money, food, and your volunteer time.
“Our own industry- they are the folks. There are twenty, thirty thousand people who worked at food companies, who now don’t have access to food,” warns Chevalier.
Today on “Food Talk with Dani Nierenberg,” Dani interviews Kimbal and Christiana Musk. They discuss the importance of providing nutritious meals for students who are food insecure and rely on school lunches for sustenance.
Dani Nierenberg talks with Raj Patel, Research Professor in the Lyndon B Johnson School of Public Affairs at the University of Texas, about the impact of COVID-19 on food and farm workers.
Dani Nierenberg talks with Dr. David L. Katz, founding director of Yale University’s Yale-Griffin Prevention Research Center, about eating healthy by staying away from diet fads. He also touches on COVID-19, and gives us some reassuring perspective.