Coronavirus: changing food fundamentals, now and long-term?
Writes Andy Coyne, deputy editor, of just-food.com….
Forget just about everything you thought you knew.
That might be the best advice at the moment as we all get to grips with the whirlwind that is the deadly coronavirus outbreak and come to terms with new ways of living on a daily basis.
Unsurprisingly, given we are talking about an outbreak so virulent it has effectively locked down great European cities such as Paris and Madrid and US states such as California within the space of less than two months, forced many of us to work from home, stay away from loved ones and cancelled most of our leisure pursuits, the industry you work in and we write about has been fundamentally affected, too.
Our relationship with food as individuals or as a society is a complex one and how ever sophisticated we become and how ever used we get to being able to get whatever we want whenever we want it, there seems to be a fear deep within us that it could just all run out one day.
It is noticeable how instinctively some, especially in the UK but in other countries including the US and Australia, have reverted to hoarding or stockpiling food products despite there being no obvious shortages, as if they are responding to a crisis other than the one we’re in.
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