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How grocery stores restock shelves in the age of coronavirus

Danielle Wiener-Bronner

March 20, 2020 |

CNN |

Multi-Media |

1500-3000 Words

Response Location: United States, New Jersey

Grocery stores across the United States frantically respond to the "panic buying" brought on by fear of the coronavirus quarantine. As Americans rapidly stock up on supplies, grocery stores expand their network of suppliers, working with farmers, restaurant distributors, and others to find creative solutions to the bottleneck problem of keeping food and goods on their shelves.

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Bodegas and Corner Stores Are Part of Crisis Response — They're Also Uniquely Vulnerable

Oscar Perry Abello

March 19, 2020 |

Next City |

Text |

800-1500 Words

Response Location: United States, New York, New York

Amidst the COVID-19 crisis, bodegas offer local supplies in many food deserts across the country. While the bodegas struggle to find funding and stay in business for their neighborhoods, they also fight their way into policy discussions and micro-loan programs to stay afloat for low-income neighbors needing healthy food options.

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Grocery stores across U.S. reserve shopping hours for senior citizens during coronavirus outbreak

Caitlin O'Kane

March 18, 2020 |

CBS News |

Broadcast TV News |

3-5 Minutes

Response Location: United States

As the coronavirus spreads across the United States, some grocery stores are designating specific shopping hours for older and immunocompromised residents. This allows shoppers to stock up in a less crowded environment and reduces the risk that hey will get infected.

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Healthy Eating Is Key To Well Being. So Why Is Hospital Food Always So Bad?

Molly McCluskey

March 16, 2020 |

The Huffington Post |

Text |

1500-3000 Words

Response Location: United States, Davis, California

In an attempt to offer healthier meals and reduce stigma around hospital food, hospitals are reinventing their dining services by hiring professional chefs, nutritionists, and dieticians. At the UC Davis Medical Center, this type of approach has already shown success with a growth in consumers, including an influx of locals from the community even coming to eat at the hospital cafe.

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Community aid groups set up across UK amid coronavirus crisis

Robert Booth

March 16, 2020 |

The Guardian |

Text |

800-1500 Words

Response Location: United Kingdom

In the UK, mutual aid groups are popping up to deliver food and medical supplies to those who can't leave their homes as a result of the rapidly spreading COVID-19. Organizers are keeping the efforts local to limit the possibility of transmission through these activities.

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Restoring Food Sovereignty on the Spirit Lake Reservation

Stephanie Parker

March 10, 2020 |

Civil Eats |

Text |

1500-3000 Words

Response Location: United States, The Spirit Lake Reservation, North Dakota

Native American communities combat pervasive food insecurity with novel approaches to their Food Distribution Program which is a part of the Supplemental Nutritional Assistance Program (SNAP). The Spirit Lake Reservation has applied this FDP to a grocery store as part of a triple-pronged approach that seeks to give recipients more agency over their food system through physical grocery stores, gardening programs, and cooking lessons using cultural ingredients.

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Baker who recycles bread expands waste-busting range

Rebecca Smithers

March 09, 2020 |

The Guardian |

Text |

Under 800 Words

Response Location: United Kingdom, London, England

At Gail’s, a UK bakery chain, its new “Waste Not” line of food repurposes day-old food into new menu items, reducing waste in the process. By reusing resources, as part of the circular economy model, Gail’s minimizes waste while also making new bread, sandwiches, and even beer.

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University of Notre Dame converts tons of dining hall leftovers into energy

Catherine M. Odell

February 25, 2020 |

EarthBeat |

Text |

1500-3000 Words

Response Location: United States, Notre Dame, Indiana

The University of Notre Dame installed three Grind2Energy systems, which aims to reduce the amount of food waste from the campus’ dining halls. The systems process the waste and send it to a local dairy farm where they break down the material to produce biogas that is used to generate electrical power for 1,000 homes each day in Plymouth, Indiana. While not everyone at the university has committed to the sustainability efforts, these systems can be scaled to be used on other college campuses.

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How Farms Turn Food Waste Into Renewable Energy

Ally Donnelly Jim Haddadin

February 19, 2020 |

WBTS-TV |

Broadcast TV News |

3-5 Minutes

Response Location: United States, Boston, Massachusetts

Food waste diverted from the landfill to anaerobic digesters can be used to create electricity. In Massachusetts, farmers and businesses participate in a waste-to-energy project in partnership with Vanguard Renewables. Discarded food waste is mixed with cow manure and fed into a digester. The gasses created are then used to power electric generators.

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The Bitter Side of Cocoa Production

Teresa Carr

February 13, 2020 |

Sapiens |

Text |

Over 3000 Words

Response Location: Dominican Republic

Carla Martin is an anthropologist at Harvard University, who also founded the Nine Cacao and Chocolate Institute — a nonprofit that brings together industry professionals, academics, and producers to share insights and discuss the challenges of producing chocolate. Cocoa production historically has participated in questionable labor practices, unfair wages, and tropical deforestation, so through her workshops, Martin aims to empower the workers along the supply chain to ensure their voices are heard through the process.

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