Food systems in the time of COVID-19: North American perspectives on how the FAO can contribute to greater resilience

COVID-19 has disrupted nearly every element of every food system on earth. From international commodity markets to local cooperatives, from consumption patterns to transport protocols, from access to farm labour to reforming the retail sector – the pandemic is stress-testing every element of global and local food systems.

The FAO defines resilience as, “the ability to prevent disasters and crises as well as to anticipate, absorb, accommodate or recover from them in a timely, efficient and sustainable manner”.

How have food systems fared through this crisis?

Join senior government officials from Canada and the U.S., as well as representatives from the private sector and civil society mechanisms of the U.N. Committee on World Food Security and senior leaders from the FAO to discuss these issues and more .