May 11, 2020
A variety of theories are circulating about COVID-19’s point of origin, but the evidence so far points to a food market in Wuhan, China. The story has now come full circle, with the spread of COVID-19 sending shockwaves through the food industry. From restaurants closing their doors to crops rotting in fields, global supply chains are in disarray. Amanda Little, author of “The Fate of Food: What We’ll Eat in a Bigger, Hotter, Smarter World,” joins Hari Sreenivasan to discuss the complexities of the food production process.
- The Vulnerability of the Global Food System and the Strategies Needed for a Sustainable “Recovery” | EV & N 345 | CCTV