U of G Food Economist Talks Food Supply Amid COVID

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Professor in a grocery aisle

Prof. Mike von Massow

The pandemic has caused some products to disappear from grocery store shelves.

Prof. Mike von Massow, a food economist and expert in the grocery food supply system, said what we are seeing is demand-based shortages not supply-based shortages.

The bare shelves are the result of an increase in people stocking up and supply chains playing catch up to the shift in buying patterns, he said. Since we are no longer eating at restaurants as much, we are eating more at home which requires more groceries, he added.

One food product that is currently in high demand is eggs. Eggs are a key ingredient in many recipes or work as a meal in themselves. While we may be buying more eggs, von Massow said the egg supply is not at risk.

There have been signs of scarcity in grocery stores based on initial high demand but the supply will even out once it shifts from restaurants to consumers, he said.

Von Massow is a professor in U of G’s Department of Food, Agricultural and Resource Economics. He is expert on the economics of the food system and is available to talk media about the impact of the pandemic on the food supply system.

His expertise was recently featured by the Canadian Press in an article that appeared on CTV News and several other news outlets. He was also highlighted in National Post discussing the egg supply. 

CBC News Network also called on him to answer viewers’ questions about problems in food supply distribution. Watch the clip below:

 

Contact:

Prof. Mike von Massow
mvomass@uoguelph.ca