We have too much milk, but may not have enough meat.
With milk, it’s a different story. The sudden closure of schools and restaurants has thrust farmers into crisis mode. Milk consumed there, including milk used to make cheese and butter at restaurants, is suddenly going to waste.
“People were saying things like ‘how could I sleep at night,’ and that I should be ashamed of myself,” Elbe said. “Some people thought it was only happening on this farm. But it’s all across the country. There are a lot of farms doing this now.” “It is that displacement of product that has created problems throughout the supply chain. It all backs up,” he said.
“While we have just-in-time manufacturing for a normal market, we don’t have the ability to turn off that spigot when there’s a disruption,” Mulhern said. “You can’t just shut those cows off to stop the milk from coming. So you’ve got much more supply than there is demand.” “It just takes a while for the system to catch up,” he said. “Some of these categories may take six, eight, 10 weeks to fully republish at the shelf.”
Impossible Foods announced Thursday that it was accelerating its expansion plans due to COVID-19 and increased demand. On Friday, the company’s plant-based Impossible Burger will debut at 777 stores, including Albertsons, Jewel-Osco, Pavilions, Safeway and Vons in California, Nevada and parts of the Midwest.
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