Food and Nutrition Security in the Age of COVID-19
Like many modern-day viral epidemics, SARS-CoV-2 emerged from the folds of the food system, this time from the wet market of Wuhan. Not only did it originate from the food system, but it also penetrated it and exposed its systemic weaknesses. Countries that are highly reliant on food imports and that experience significant levels of food and nutrition insecurity need to adapt. How can the resilience capacity of the food system be increased at local, national, and global levels? How have Arab countries, especially GCC countries, responded to these challenges? What options exist to enhance the sustainability of the food system? Should we seek solutions in the same food system that created and exacerbated it?
The NYU Abu Dhabi (NYUAD) Institute continues its series of free virtual talks throughout the fall, allowing the community to tune in from the safety of their own homes. Spanning a variety of topics and conversations that range from politics and food to sustainability and arts, the October series will cover the US presidential elections, how female artists envision the future of Middle Eastern art, the challenges and opportunities related to freshwater resources, and food and nutrition security in the age of COVID-19.
Rami Zurayk, Professor, Department of Landscape Design and Ecosystem Management, Faculty of Agricultural and Food Sciences, American University of Beirut