I don’t like to waste food, especially since it’s been harder to find lately. It’s not that we’re food insecure, but that we could be.
Pandemic-related shortages have been reported in stores nationwide, and meat-processing facility closures have led some producers to slaughter animals rather than wait out the pandemic.
In addition, an expert I interviewed for a recent COVID-19 article noted that there will likely be some food shortages in the coming year. Mostly those would be specialty items, or high-maintenance crops that farmers aren’t sure they will have the manpower to nurture and harvest. (It can’t all be done by machine.)
Too, some farmers are plowing crops under right now because their biggest-ticket buyers – hotels and restaurants – aren’t buying. An analyst quoted by U.S. News & World Report notes this could lead to shortages (and higher prices) in the supermarket.
Not wasting food has always been a goal. But now it seems more important than ever.








