Information sources utilized by Vermont foodservice businesses during the onset of the COVID-19 pandemic

Henry Blair; David Conner; Naomi Cunningham; Jessica Krueger; Claire Whitehouse

doi:10.5304/jafscd.2021.104.011

Information sources utilized by Vermont foodservice businesses during the onset of the COVID-19 pandemic

Authors

Henry Blair University of Vermont Extension
David S. Conner University of Vermont
Naomi Cunningham University of Vermont
Jessica Krueger University of Vermont https://orcid.org/0000-0001-5199-287X
Claire Whitehouse University of Vermont https://orcid.org/0000-0002-4655-3917

DOI:

https://doi.org/10.5304/jafscd.2021.104.011

Keywords:

COVID-19, Foodservice, Food Systems, Resilience, Information, Pandemic, Adaptability

Abstract

Our research team interviewed owners or managers (n =10) of commercial (restaurants, caterers, food hubs) and institutional (schools, hospitals) foodservice businesses in Vermont in the summer and fall of 2020 to gather information about their experiences and response to the COVID-19 pandemic. This article discusses the information sources they utilized to make decisions about operating procedures and business strategies as the pandemic unfolded. Though this is not a comparative analysis to other states, Vermont had strong networks and support systems in place before the onset of COVID-19 that were poised to respond quickly as events unfolded. In addition, these interviews highlighted the importance of both formal and informal information sources, which filled different niches in the information ecosystem.

Metrics

Metrics Loading ...

Author Biographies

Henry Blair, University of Vermont Extension

Northwest Crops and Soils Program

David S. Conner, University of Vermont

Professor, Department of Community Development and Applied Economics

Naomi Cunningham, University of Vermont

Master of Science candidate, Department of Community Development and Applied Economics

Jessica Krueger, University of Vermont

Bachelor of Science candidate, Department of Food Systems

Claire Whitehouse, University of Vermont

Master of Science candidate, Department of Food Systems

Downloads

Full Article (PDF)

Published

2021-09-12

How to Cite

Blair, H., Conner, D., Cunningham, N., Krueger, J., & Whitehouse, C. (2021). Information sources utilized by Vermont foodservice businesses during the onset of the COVID-19 pandemic. Journal of Agriculture, Food Systems, and Community Development, 10(4), 225–228. https://doi.org/10.5304/jafscd.2021.104.011

Download Citation

Issue

Vol. 10 No. 4 (2021): Food as a Tool for Social Change

Section

Commentary on COVID-19 and the Food System

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The copyright to all content published in JAFSCD belongs to the author(s). It is licensed as CC BY 4.0. This license determines how you may reprint, copy, distribute, or otherwise share JAFSCD content.