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The Covid-19 crisis has shown that our food supply chain is fragile. Major disruptions led to a drop in demand, large surpluses for some products, and significantly more waste. According to agri-food expert Lars Langhout, the current crisis is a good reason to look at how we can make food supply chains more resilient and flexible.
There is always a lot of waste in the food supply chain, says Lars Langhout, because food is sometimes damaged during storage or transport, products do not always meet the standards, it is left in the supermarket or because consumers buy more than they need. Additionally, major disruptions almost always cause a lot of waste. "The characteristics of food makes its supply chain fragile and inflexible," says Lars Langhout. "However, there are ways in which we can make it much more resilient.”