KANSAS CITY, Mo. –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.

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.

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.

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

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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