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Series The food system and the challenges of COVID-19

COVID-19 and the food phenomena

Year of publication 2020

Place of publication Santiago, Chile ;

Pages 7p.

Author Bustos, S.

Publisher FAO ;

Product type Journal, magazine, bulletin

ISBN 978-92-5-133318-1

Series number No. 1

Edition 1

Synopsis (short abstract) The document presents the definitions and components of the food system, as well as proposing a definition and search areas for food phenomena. It also updates the empirical evidence and the opinion of experts based on how these eating phenomena are defined in the literature. Finally, it presents a reflection on the identified phenomena, how they are presented and should be addressed in the Latin American and Caribbean region, in the current COVID-19 scenario. Some of the phenomena mentioned are: food deserts and swamps, eCommerce and regulatory standards for critical ingredients in food.

See the full list of policy briefs related to COVID-19.

Cite this content as:

Bustos, S. 2020. Series The food system and the challenges of COVID-19: COVID-19 and the food phenomena. No. 1. Santiago, FAO. 

https://doi.org/10.4060/cb0762en

Language English

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