During the COVID-19 pandemic, it has become clear that the US food-supply system is vulnerable. As the pandemic forced restaurants to close, or dramatically curtail operations, the news reported that farmers were discarding products because the buyers (restaurants) were no longer buying.
Now we are seeing that many restaurants have closed down. Those that remain open may face challenges in supplying their restaurant with food at the same quality and price as in the past. Some have been able to adjust their business models and innovate. The goal of this project is to understand how the restaurants and, in turn, the supply network have adapted during the COVID-19 crisis.
Key questions include:
This research is funded by the National Science Foundation’s RAPID COVID response grants (2032308).
We are comparing three cities across the US that have varying supply chains. The collaborative project is led by Tracy Van Holt who will oversee research in New York City, New York, Jeffrey C. Johnson, who will oversee research in Gainesville, Florida, and Craig Carter, who oversees research in the Phoenix Metropolitan Area, Arizona.
This research is a collaboration between New York University Stern School of Business (NYU), Arizona State University W.P. Carey School of Business (ASU), and University of Florida School of Liberal Arts and Sciences (UF). The project is funded by the National Science Foundation (NSF).
Professor of Supply Chain Management, ASU
M.S. Data Sciences, NYU
Graduate Research Assistant
Ph.D. Anthropology, NYU
Tracy Van Holt - New York City location
Craig Carter - Arizona location
Jeffrey Johnson - Florida Location