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Food sovereignty and sustainability mid-pandemic: how Michigan’s experience of Covid-19 highlights chasms in the food system

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Listed:
  • Sarah King

    (Grand Valley State University)

  • Amy McFarland

    (Grand Valley State University)

  • Jody Vogelzang

    (Grand Valley State University)

Abstract

This paper offers observations on people’s lived experience of the food system in Michigan during the early Covid-19 pandemic as an initial critical foray into the everyday pandemic food world. The Covid-19 crisis illuminates a myriad of adaptive food behaviors, as people struggle to address their destabilized lives, including the casual acknowledgement of the pandemic, then anxiety of the unknown, the subsequent new dependency, and the possible emergence of a new normal. The pandemic makes the injustices inherent in the food system apparent across communities, demonstrating that food injustice destabilizes all members of the food system, regardless of their social location. The challenges of eating in a pandemic also reinforce the importance of building a sustainable food system; the challenges of food sovereignty and food sustainability are inextricably linked, and the pandemic lays this bare.

Suggested Citation

  • Sarah King & Amy McFarland & Jody Vogelzang, 2022. "Food sovereignty and sustainability mid-pandemic: how Michigan’s experience of Covid-19 highlights chasms in the food system," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 39(2), pages 827-838, June.
    • Handle: RePEc:spr:agrhuv:v:39:y:2022:i:2:d:10.1007_s10460-021-10270-6
    DOI: 10.1007/s10460-021-10270-6
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    1. Lauren Winkler & Taylor Goodell & Siddharth Nizamuddin & Sam Blumenthal & Nurcan Atalan-Helicke, 2023. "The COVID-19 pandemic and food assistance organizations’ responses in New York’s Capital District," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 40(3), pages 1003-1017, September.

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