麻豆原创

The COVID-19 pandemic has 鈥渟potlighted a  鈥� where middle-class and wealthy New Yorkers have consistent access to healthy affordable food while low-income, Black and Brown and immigrant households do not,鈥� argues an recently published in the New York Daily News by Pamela Koch, Executive Director of 麻豆原创鈥檚 Laurie M. Tisch Center for Food, Education & Policy and Associate Research Professor; Nicholas Freudenberg, Distinguished Professor and Director of the CUNY Urban Food Policy Institute; and Charles Platkin, Distinguished Lecturer and Executive Director of the Hunter College NYC Food Policy Center.

The trio preview 鈥淣Y Food 20/20: Food Systems During COVID-19 and Beyond,鈥� the first independent assessment of the city鈥檚 response to the pandemic food emergency, which will soon be released at . They note that during the pandemic, 鈥淢ost New Yorkers still had food鈥� and half reported that they were eating healthier. But they urge addressing persistent food problems by:

• Expanding economic stimulus support, especially to small food businesses owned by women, people of color and immigrants;
• Promoting enrollment in the federal Supplemental Nutrition Assistance Program (SNAP);
• Providing healthier food for emergency and institutional food programs;
• Expanding public benefits and improving conditions for low-wage food workers.

Koch and co-authors spotlight 鈥渁  鈥� where middle-class and wealthy New Yorkers have consistent access to healthy affordable food while low-income, Black and Brown and immigrant households do not.鈥�

鈥淎s the next wave of the pandemic looms,鈥� they write, 鈥渨e could make a lasting commitment to the city by using the lessons from COVID-19 to dismantle the food apartheid which leaves so many New Yorkers without access to food.鈥�

Read  by Koch, Freudenberg and Platkin.