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While restaurant closures, remote work and shelter-in-place orders have led to a surge in demand for shelf-stable, packaged-food brands, the story for perishable goods has been more complicated.
A new study from Deloitte shows that even though sales of fresh fruit, vegetables, meat and seafood have been up during the pandemic, fewer visits to the grocery store due to stress and safety concerns has increased the potential for food waste and problems related to supply chains.
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