Two food logistics data scientists, Duke alumnus Elliott Wolf and Dr. Daniel Wintz, joined professors’ Gary Gereffi, Lori Leachman, and Giovanni Zanalda for a discussion on the working of food supply chains and their resilience during the COVID-19 crisis. They noted that COVID-19 and its associated increase in food purchases are not unlike a typical uptick seen around major holidays. Food supply chains are characterized by underlying resilience and large reserves, which has allowed U.S. and EU grocery stores to be well stocked with food. They also drew important lessons for the retooling and restructuring of global supply chains including medical supplies and personal protective equipment
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This event is the second in a series of webinars on the impact of COVID-19 on global supply chains organized by the DUCIGS/Rethinking Diplomacy Program. In the first event, Duke Professor Gary Gereffi and IMF’s economist Tamim Bayoumi analyzed the impact of the COVID-19 crisis on international trade and global supply chains. Learn more.