There remains a great deal of uncertainty in the world right now. That uncertainty extends to all aspects of our lives, including our businesses. Setting aside the personal toll taken by the spread of the novel coronavirus and resultant COVID-19 pandemic, businesses are struggling because of disruptions caused by mandatory closures, travel bans, quarantines and worker shortages. 

Anya Fernald, co-founder and CEO of Belcampo, shares her company’s experience thus far as the novel coronavirus (COVID-19) pandemic. Belcampo’s premium products have experienced a surge in popularity similar to the overall meat retail marketplace, showing consumers are still spending on higher-end products to prepare in their own homes.

Rich Atkinson, We R Food Safety, advises processors on how to protect themselves from COVID-19 when it comes to the FSIS inspector population. 

Andy Hanacek sits down with Brock Furlong, president & CEO of Stampede Meat, to discuss the company’s “Chef Inside Cares” program, designed to give consumers the opportunity to purchase and pick up meat and poultry products directly from the company’s Bridgeview, Ill., facility during the COVID-19 pandemic.