BROADCASTS.com

Published: May 28, 2020, 9:50 p.m.

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As companies began to reopen processing facilities during April and May, many questions remain about how worker safety and the food supply security will continue when capacity increases during the summer.

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MEAT+POULTRY turned to Dr. Bob Norton, chair of Auburn University Food System Institute's Food and Water Defense Working Group, for a discussion on a variety of these issues.

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In this episode of the podcast, Norton outlines what will need to happen for companies to maintain and increase capacity at plants after community spread has subsided among workers.

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In the second part of the podcast, Norton discusses how farmers around the meat industry will continue to struggle with a backlog of inventory.

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Norton also describes his role in monitoring the pandemic, including why other American infrastructure has not been as affected as much as meat processing.

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