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
  • 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.

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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

Logo for COVID-19's Impact on the Food System

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

Issue

Section

Commentary on COVID-19 and the Food System

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