Food systems in times of COVID-19 - a global civil science project (COVID-Foodsystems)
29 April 2020 - Our team supports a citizen science project on food system transformation in times of COVID-19. In the last years many discussions were held about how to transform the current food systems to become more sustainable. In addition, several discussions were held on which diets are (most) sustainable and whether our current dietary patters influence planetary health. Food systems are not static and are transitioning quickly as can be observed during the ongoing pandemic. Trade barriers imposed by the global lockdown affect food availability and prices with major implications on food security and nutrition, particularly in populations that are already vulnerable. In addition, physical activity may be impaired with potential detrimental effects on food choices and nutritional status in certain populations. Anecdotal evidence is shared on various social, governmental and United Nations platforms indicating that during lock downs people eat more if the have the resources and others have less food available as prices rise or they are not available on the market anymore. Physical isolation has implications on the economy. People in many countries lost their jobs. A healthy diet and even sometimes any food becomes unaffordable. Families with school children who relied on meals provided at school struggle to feed their children properly. Many observations are made that households change their purchasing patterns and food choices, use less out of home facilities and become innovative in eating “together”, share foods with food insecure, establish gardens and e.g. prefer local markets and small food stalls than big superstores. In addition, school meals are brought to the children’s homes (UK), food baskets are offered from balconies (Naples, Italy) or placed at fences (Berlin, Germany), or food aid is distributed by the Government of Uganda (Uganda).
This project aims to identify how the food systems are changing and how this impacts food and nutrition security. We are also interested to learn about creative ideas with regards to food sharing, utilizing available resources and innovations which support or hinder sustainable diets.
We invite you to participate in this survey and to forward it to your networks.
Have a look: https://www.soscisurvey.de/foodcovid-19/
The questionnaire is available in English, German, and various other global languages.
We are looking forward to your participation.
More information can be found here:
https://www.uni-giessen.de/fbz/zentren/zeu/activities/Food_system_in_times_of%20COVID-19
http://foodsystems2020.de/FoodCOVID-19/
Contact: