Thousands of workers at meat- and poultry-processing plants have contracted COVID-19, and hundreds have died. A legal scholar recommends ways to make their jobs safer.
Articles on Meat-processing plants
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COVID-19 has given society a teachable moment, and we should now establish the policies, programs and technologies to ensure our food system becomes stronger, more resilient and more equitable.
Trump’s recent executive order to keep meat plants open is premised on a lie: that a meat shortage is a food shortage.
Top contributors
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Second Century Chair Professor of Law, Author of Ruin Their Crops on the Ground and Skimmed: Breastfeeding, Race, and Injustice, Southwestern Law School
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Professor of Law, Saint Louis University
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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph