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Farm-to-Chef Connections, COVID-19, and Local/Regional Values-Based Supply Chains: Strategies for Resilience
Trubek, Amy
Trubek, Amy
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Abstract
This mixed-methods study investigates the impact of the COVID-19 pandemic on chef-farmer relationships in Vermont and explores how disruptions to regional food systems can inform broader strategies for resilience and sustainability. Through interviews and surveys with independently operated restaurants, we examined the role of social commitments and relational exchanges in sustaining local food networks during crisis conditions. Findings reveal that geographically proximate, trust-based relationships between chefs and producers were essential to the viability of individual businesses and the resilience of the local food system. The study underscores the importance of integrating the restaurant sector into food systems planning and policy, offering empirical evidence and actionable recommendations for stakeholders. Dissemination efforts aim to support local initiatives and inform public understanding of the critical role chefs play in fostering sustainable, localized food systems.
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Date
2025-01-01