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Collaboration for innovative routes to market: COVID-19 and the food system

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  • Prosser, Luke
  • Thomas Lane, Eifiona
  • Jones, Rebecca

Abstract

In a time of global crisis, existing systems are rigorously tested and placed under significant and abnormal strain. This paper uses Welsh case studies to explore how food producers in Wales have collaborated to protect livelihoods while also providing accessible food to the nation. Prior to the coronavirus pandemic, the food and drink supply chain in Wales contributed £22.1bn in annual turnover to the national economy and supported over 200,000 jobs. The coronavirus pandemic however has put the food and drink industry, which is considered a priority sector in Wales, at significant risk. The hospitality sector, which turned over £3 billion in 2019 and is a key end destination for Welsh produce from small businesses, faced months of near total closure, with no certainty of when the sector may be allowed to resume trading as normal. This in turn has significant and long-lasting effects on the country's food producers, facing a decimated sector they once relied upon to bring their produce to market though stable and established supply chains and procurement relationships.

Suggested Citation

  • Prosser, Luke & Thomas Lane, Eifiona & Jones, Rebecca, 2021. "Collaboration for innovative routes to market: COVID-19 and the food system," Agricultural Systems, Elsevier, vol. 188(C).
    • Handle: RePEc:eee:agisys:v:188:y:2021:i:c:s0308521x20308994
    DOI: 10.1016/j.agsy.2020.103038
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    References listed on IDEAS

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    1. Jennifer Clapp & S. Ryan Isakson, 2018. "Risky Returns: The Implications of Financialization in the Food System," Development and Change, International Institute of Social Studies, vol. 49(2), pages 437-460, March.
    2. Eric R. Sarmiento, 2017. "Synergies in alternative food network research: embodiment, diverse economies, and more-than-human food geographies," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 34(2), pages 485-497, June.
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    Cited by:

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    2. Ardekani, Zahra Fozouni & Sobhani, Seyed Mohammad Javad & Barbosa, Marcelo Werneck & de Sousa, Paulo Renato, 2023. "Transition to a sustainable food supply chain during disruptions: A study on the Brazilian food companies in the Covid-19 era," International Journal of Production Economics, Elsevier, vol. 257(C).
    3. Olga A. Chernova & Baraa Ali, 2021. "Cooperative strategies of food enterprises amid the COVID-19 pandemic," Upravlenets, Ural State University of Economics, vol. 12(5), pages 70-83, November.
    4. Katrin Martens & Sebastian Rogga & Jana Zscheischler & Bernd Pölling & Andreas Obersteg & Annette Piorr, 2022. "Classifying New Hybrid Cooperation Models for Short Food-Supply Chains—Providing a Concept for Assessing Sustainability Transformation in the Urban-Rural Nexus," Land, MDPI, vol. 11(4), pages 1-24, April.
    5. Stephens, Emma & Timsina, Jagadish & Martin, Guillaume & van Wijk, Mark & Klerkx, Laurens & Reidsma, Pytrik & Snow, Val, 2022. "The immediate impact of the first waves of the global COVID-19 pandemic on agricultural systems worldwide: Reflections on the COVID-19 special issue for agricultural systems," Agricultural Systems, Elsevier, vol. 201(C).

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