Description
Beginning in March 2020, the COVID-19 pandemic triggered a sudden and severe economic downturn and led to disruptions in domestic and international food systems and supply chains. Over the first few months of the pandemic, in the United States, many stores had empty shelves, bars and restaurants closed, and children could no longer go to school.
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Contributors
- Acciai, Francesco (Author)
- McCarthy, Ashley C. (Author)
- Harper, Kaitlyn (Author)
- Josephson, Anna (Author)
- Belarmino, Emily H. (Author)
- Niles, Meredith T. (Author)
- Bertmann, Farryl (Author)
- Biehl, Erin (Author)
- DeWeese, Robin (Author)
- Martinelli, Sarah (Author)
- Neff, Roni, 1967- (Author)
- Ohri-Vachaspati, Punam (Author)
- ASU College of Health Solutions (Funder)
- University of Arizona. College of Agriculture and Life Sciences (Funder)
- Johns Hopkins Center for a Livable Future (Funder)
- University of Vermont. College of Agriculture and Life Sciences (Funder)
- University of Vermont. Gund Institute for Environment (Contributor)
- University of Vermont. Office of the Vice President for Research (Contributor)
- University of Vermont. ARS Food Systems (Contributor)
- National Food Access and COVID Research Team (Contributor)
Date Created
The date the item was original created (prior to any relationship with the ASU Digital Repositories.)
2021-08
Resource Type
Collections this item is in