Lettuce Left To Die In California Fields As Produce Demand Withers Under COVID-19

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Lettuce Left To Die In California Fields As Produce Demand Withers Under COVID-19
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Americans stuck at home to help curb the spread of the coronavirus can’t buy enough toilet paper, cleaning supplies and alcohol, but there’s plenty of lettuce and leafy greens

, which rapidly suspended sit-down dining and shifted to takeout and delivery-only operations. Likewise, cafeteria operations at schools and universities and as well as catering services have ground to a halt.Larry Cox, owner of Coastline Family Farms

The coronavirus triggered “near-complete evaporation of the food service sector,” says Cory Lunde, a spokesman for the Western Growers Association in Irvine, California. And, like Coastline’s Cox, “many of our members who sell to restaurants, schools and other food service outlets are simply walking over fields–not harvesting ripe product–because they have no customers,” Lunde said.

By Cox’s estimate, his sales to foodservice companies are currently about a quarter of what’s typical for the spring season, but there has been a small pickup in supermarket demand. “Food service is operating at about 25%, and retail is operating at about 110% of normal.” Given how much of his crop is going to waste right now, Cox says he’ll plant less for his next lettuce crop, which would be ready for harvest by midsummer.

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