Like thousands of teachers across the country, I'm teaching my students @CDSDuke and @UNC remotely. Each week, I give a lecture on the state of global food systems. It's bleak, so we take a stretch immediately after.
Global food systems have been intricately intertwined for generations, and the fragility of these systems has never been more aparent. Each week, we look at how the restaurant industry evaporated, how farmers are starting to dump crops (or feed them to their livestock) ...
We've looked at how immigration restrictions are preventing migrant workers from traveling to harvest crops, and how workers in meat processing plants can't practice social distancing, and aren't adequately protected should they get sick.
But we've also looked at how culinary students are pitching in to make sense of surpluss ingredients to cook meals for those in need. And how organizations and regular folks are pitching in to support those who've lost their jobs in the food industry.
Here's what we're looking at this week. As hard as everything is right now, it's important to keep track of how our food systems are being affected. Because this will impact all of us.
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