'Grocery stores overrun. Restaurants forced to close their doors. Farmers dumping unsold produce by the tons. The food world has been hit hard by Covid-19. What lasting effects will this year’s disruptions have? How are industry players helping one another and working to make the food supply chain more resilient? Chef José Andrés joins food correspondent Kim Severson to discuss the state of the restaurant industry, and how his charitable organization, World Central Kitchen, is putting restaurant workers back to work by preparing meals for more than 400 communities in need. Then we’ll go behind the scenes to explore the ways food is grown, prepared and distributed globally, as Times On Tech writer Shira Ovide sits down with Sara Menker, founder and C.E.O. of agribusiness tech innovator Gro Intelligence; and Greg Lehmkuhl, president and C.E.O. of cold storage giant Lineage Logistics. They’ll discuss the lessons from this unprecedented year, and explore how data, A.I. and robotics is helping make the entire food supply chain safer and more efficient. Presented by Deloitte'
Tags: Food , covid 19 , covid , coronavirus , corona , Pandemic , farming , new york times , Farmers , supply chain , restaurant industry , Deloitte , nytimes , times talks
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