Information sources utilized by Vermont foodservice businesses during the onset of the COVID-19 pandemic
Keywords:COVID-19, Foodservice, Food Systems, Resilience, Information, Pandemic, Adaptability
Our research team interviewed owners or managers (n =10) of commercial (restaurants, caterers, food hubs) and institutional (schools, hospitals) foodservice businesses in Vermont in the summer and fall of 2020 to gather information about their experiences and response to the COVID-19 pandemic. This article discusses the information sources they utilized to make decisions about operating procedures and business strategies as the pandemic unfolded. Though this is not a comparative analysis to other states, Vermont had strong networks and support systems in place before the onset of COVID-19 that were poised to respond quickly as events unfolded. In addition, these interviews highlighted the importance of both formal and informal information sources, which filled different niches in the information ecosystem.
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Copyright (c) 2021 Henry Blair, David S. Conner, Naomi Cunningham, Jessica Krueger, Claire Whitehouse
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