Farmers, grocery stores and restaurant owners must adapt to survive
The global pandemic is changing the way we think about food. Story continues below multimedia.
Multimedia by Lauren Stallone
Gavin Axelrod
The damage done to the food industry amidst the global health crisis runs all the way from the farmer’s fields to your dinner plate.
Border restrictions and market bans are causing major losses for farmers relying on the export of goods and foreign labour.
There’s a trickle-down effect happening throughout the industry, one which restaurant owner Paul Lionetti experienced first hand.
Lionetti owns the San Antonio Seafood Market & Oyster Bar in Woodbridge, Ont., and faces shortages on a day-to-day basis.
“Finding products that are not available is based on the fact that other facilities have had COVID outbreaks,” said Lionetti.
He’s started to place orders for seafood every day to combat shortages, rather than order a week in advance.
Toronto based food blogger Sara Kralidis stressed the importance of patience for restaurant-goers.
“You have to be more patient and mindful,” said Kralidis. “It’s not the same, but I feel like most restaurants are trying to do their best given the circumstances.”
Grocery stores have had to adapt too by implementing strict distancing measures and online shopping.
The frozen food isle has become a popular destination for customers looking to stock up. However, hoarding of food and supplies left some grocery stores with empty shelves this past spring.
Customer service is key these days, especially for Lionetti.
“If I can offer delivery to a customer, I will do that to give them that availability and that option,” said Lionetti. “I need to survive and I want to make that happen.”
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