Document Type
Report
Publication Date
2025
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.
Recommended Citation
Trubek, Amy, "Farm-to-Chef Connections, COVID-19, and Local/Regional Values-Based Supply Chains: Strategies for Resilience" (2025). Vermont Agricultural Experiment Station. 3.
https://scholarworks.uvm.edu/vtaes/3
Included in
Agricultural Economics Commons, Food Studies Commons, Nutrition Commons, Public Affairs, Public Policy and Public Administration Commons, Public Health Commons
Comments
This work is supported by the U.S. Department of Agriculture’s National Institute of Food and Agriculture, Hatch project VT-H02806 (Accession Number 700956)