Food News Roundup: Food Supply Challenges, Combating a Crisis & more

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Welcome to Sustainable America's Food News Roundup! Each issue we share a few of the best food news stories from our favorite partners and sources. In order to keep receiving these emails, please opt-in to the Food Roundup list by updating your preferences.

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Demand for plant-based burgers are surging amid the pandemic (Vox)

Supply chain and demand challenges are leading to massive amounts of food waste (The New York Times)

The meat shortage is more than what you can put on the table (Recode/Vox)

How Georgian farmers are getting food to their local communities (Atlanta Magazine)

The pandemic is changing how farmers grow in the Great Plains—by focusing on community (Civil Eats)

Founded by college students, FarmLink is a grassroots effort to get surplus food from farms to food banks (NowThis News / Photo: Owen Dubeck/Farmlink)

Why the founder of an daily deals website launched a pasta-by-mail experiment (The Spoon)

Food banks nationwide are firing up their kitchens in addition to providing boxes to those in need (The New York Times)

Scientists are exploring ways antioxidants (like those from red wine) could help keep produce fresh (Anthropocene Magainze)

How some restaurants are changing course as cities and states slowly reopen (NPR)