April 01, 2020
In the Media

"The next several of weeks will be telling for the US, as the virus reaches further into farming communities and a true picture of their preparedness is revealed. As the food supply chain waits for that to happen, it will be important for consumers to keep the situation in context, says Yossi Sheffi, a professor of engineering systems at the Massachusetts Institute of Technology.

“Food is grown all over the United States, it’s not likely that all these farming communities will be hit at once,” Sheffi says. “Some will be hit harder than others.” The current situation, and the possibility of disruption in the food system, has Sheffi recalling his childhood in Israel, where his family experienced temporary shortages of certain foods. During an egg shortage, for instance, his mother would have him eat seven olives a day because she believed they collectively had as much protein as an egg. Sheffi’s point is clear: For the average consumer, intermittent shortages of specific foods won’t be devastating."