Farmers, restauranteurs and others in the food industry worry about the future of the national food-service supply chain as their businesses take a huge hit during the coronavirus pandemic
Ben Burkett is a fourth-generation farmer in Petal, Mississippi.
Now, even as New Orleans begins reopening, both Link and Burkett worry about the future. And the risks both of them see, going forward, depict a microcosm of the damage and challenges facing the entire national food-service supply chain.
Now, Chamberlain asks, “Are people going to go back to cruise lines? Will they go to a restaurant that seats 100 people? Will that restaurant be able to operate with the same amount of seating? Maybe there’ll be no more conventions for 1,000 people… I think people are going to be very reluctant.” “We don’t know how long it’s going to take to come back, and what that looks like going forward,” he said. Southern Valley cut back on planting for May and June. As for whether and what to plant going forward, Schwalls said, “You kind of feel like you’re pulling slot machines, trying to pick which one to pull.”Driscoll’s, of Watsonville, California, controls nearly a third of the US berry market.
Burkett needs money to repay loans for his tractor and his seeds. “I’m confident I can sit down with them, talk with them, get them to give me a little time on the back end,” he said of his lenders. Burkett said he can manage, for now; but he worries about younger black farmers with Department of Agriculture loans who could lose everything.
In New Orleans, restaurateur Donald Link, who reopened a couple of his restaurants Wednesday “to test the waters,” said he shares that feeling. To meet the city of New Orleans’ 25%-capacity safety guidelines, Link said he will move tables 10 feet apart and limit seatings — letting the restaurant Cochon serve a maximum of 160 meals a day, compared with 800 before it closed. “I don’t think we can just shut down the business, fire everyone and wait this one out.”
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