Source: NCSU COLLEGE OF AG & LIFE SCIENCES, 4/22/20


COVID-19 has disrupted the way Americans get their food, from shortages on store shelves to shuttered sit-down restaurants to farmers left with surplus products they can’t sell.

To help us understand how our food supply chain works, how the pandemic affects it and how it may change in the future, we turned to two experts with NC State’s Department of Agricultural and Resource Economics. Heidi Schweizer is an assistant professor and extension specialist who studies commodities markets, supply chain management and transportation. Kelly Zering, a professor and extension specialist, has expertise in applied research and extension programs statewide, including economics of pigs and pork production and markets.

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