Gretchen Swanson Center for Nutrition, Omaha, NE, USA.
Georgetown University Law Center, Washington, DC, USA.
J Nutr. 2020 Aug 1;150(8):2006-2008. doi: 10.1093/jn/nxaa173.
Coronavirus disease 2019 (COVID-19) poses an occupational health risk to food system workers including farmers/producers, grocery store workers, emergency food system staff and volunteers (e.g., food pantry workers), and others. These food system workers have been pushed to the front-line of this pandemic, providing essential services that support food consumption for all Americans. Food system workers are some of the most economically vulnerable populations and are at risk of further financial disparities and contraction of COVID-19 during this pandemic. As we continue to grapple with the best strategies to support the food system and mitigate concerns around the spread of COVID-19, appropriate measures must be considered to better protect and support front-line food system workers that safeguard food access for all Americans.
2019 年冠状病毒病（COVID-19）对食品系统工作人员（包括农民/生产者、杂货店工人、紧急食品系统工作人员和志愿者（例如食品储藏室工人）以及其他人员）构成职业健康风险。这些食品系统工作人员已被推到这场大流行病的前线，为所有美国人提供支持食物消费的基本服务。食品系统工作人员是经济上最脆弱的人群之一，在这场大流行期间，他们面临着进一步的经济差距和 COVID-19 收缩的风险。随着我们继续努力寻找支持食品系统和减轻人们对 COVID-19 传播的担忧的最佳策略，必须考虑采取适当措施，更好地保护和支持保障所有美国人食物获取的一线食品系统工作人员。
