2021 年 28 巻 3 号 論文ID: 3
This symposium aims to share experiences related to the Japanese food system during the COVID-19 pandemic's expansion and raise issues essential for achieving food supply chain stability under COVID-19. We invited presentations on four different aspects of the system, namely, food service, retail, wholesale, and processing industries. The first presentation discusses countermeasures of the food service industry against COVID-19's spread, particularly, how restaurant chains and newly-popularized food delivery services conducted operations. It also reviews temporal policy measures that attempt to mitigate the negative effects of COVID-19 on the industry. The second presentation is a lively report from a consumers' cooperative. Fear of COVID-19 prevented people from going out for work, school, shopping, and other daily activities during the pandemic's first phase. This resulted in an unexpected and abrupt rise in the number of applicants to cooperatives as well as the quantities and destinations of orders. The third presentation covers the initial actions against COVID-19 at the Kyoto central wholesale market to develop conclusions about effective countermeasures when society faces unexpected crises such as COVID-19. It also examines the role of wholesale markets to create territorialized food system based on France's experiences, as a long-term vision. The final presentation investigates the COVID-19 crisis' impact on the Japanese dairy industry through the supply-demand adjustment system. Discussions on both Japanese and international perspectives are also provided.