The donation of unharvested or unsold crops to rescue organizations has been promoted as a strat­egy to improve healthy food access for food inse­cure households while reducing production-level food loss and waste (FLW). In this study, we aimed to assess the motivations, barriers, and facili­tators for crop donation as a FLW reduction strat­egy among Maryland farmers. We interviewed 18 Maryland-based food producers (nine frequent crop donors and nine infrequent, by self-report) in 2016 – 2017, soliciting their perspectives on crop donation motivators, process feasibility, and inte­r­ventions aimed at increasing crop donation. The interviews were thematically coded. All respond­ents were aware of crop donation as an option, and most expressed interest in reducing FLW by divert­ing crop surpluses for human consumption. While financial barriers represented one aspect influenc­ing donation decisions, respondents also cited con­venience, process knowledge, and liability as key considerations. In contrast to frequent donors, many of whom considered donation a moral imperative, some infrequent donors questioned the expectation that they would donate crops without compensation. Both frequent and infrequent donors were aware of pro-donation tax incentives, and infrequent donors reported being unlikely to use them. This research demonstrates that crop donation motivations, barriers, and facilitators can be diverse. Given the existence of crop surpluses and their potential benefits as emergency food, our results suggest that multiple interventions and poli­cies may contribute to incentivizing and facilitating crop donation (or enabling the purchase of surplus crops) rather than one-size-fits-all approaches. Our findings also highlight a need to prioritize crop recovery methods that enhance growers’ financial stability.

With “stay at home” orders in effect during early COVID-19, many United States (U.S.) food system workers attended in-person work to maintain national food supply chain operations. Anecdotally, many encountered barriers to staying home despite symptomatic COVID-19 illness. We conducted a national, cross-sectional, online survey between 31 July and 2 October 2020 among 2535 respondents. Using multivariable regression and free-text analyses, we investigated factors associated with workers’ intentions to attend work while ill (i.e., presenteeism intentions) during the early COVID-19 pandemic. Overall, 8.8% of respondents intended to attend work with COVID-19 disease symptoms. Almost half (41.1%) reported low or very low household food security. Workers reporting a higher workplace safety climate score were half as likely to report presenteeism intentions (adjusted odds ratio [aOR] 0.52, 95% confidence interval (CI) 0.37, 0.75) relative to those reporting lower scores. Workers reporting low (aOR 2.06, 95% CI 1.35, 3.13) or very low (aOR 2.31, 95% CI 1.50, 3.13) household food security levels had twice the odds of reporting presenteeism intentions relative to those reporting high/marginal food security. Workplace culture and safety climate could enable employees to feel like they can take leave when sick during a pandemic, which is critical to maintaining individual and workplace health. We stress the need for strategies which address vulnerabilities and empower food workers to make health-protective decisions.

Aquaculture seafood production exists on every inhabited continent. Small-scale, bivalve shellfish farming is a growing industry on the East Coast of the United States. Aquaculture workers in the US experience high injury and illness rates relative to the average worker, and many small-scale aquaculture operations are exempted from national injury and illness reporting requirements. Given current evidence of occupational safety and health (OSH) risks, planned industry expansion, and limited systematic OSH data collection from small aquaculture farms, it is critical to understand challenges and opportunities to promote worker safety and health on these operations. We conducted in-depth interviews with nine oyster producers in Maryland (n = 8) and Virginia (n = 1) to document their perspectives on occupational safety and health (OSH) issues. Respondents reported various hazards and safety interventions spanning the hierarchy of controls. Many desired better access to safety training and interventions. This study contributes to global efforts to improve safety and health in the fast-growing aquaculture sector. Like other developing aquaculture industries, Chesapeake Bay shellfish aquaculture producers face significant OSH challenges, with limited safety resources and guidance. Governmental industry development support should include funding for robust and industry-inclusive OSH surveillance and interventions, concentrating on the most effective hazard control measures, including elimination, substitution, and engineering controls.

A qualitative pilot study was conducted in Baltimore City with the aim of documenting specific occupational safety challenges of small-scale urban retailers, or “corner store” owners. Semistructured interviews with a small sample (n = 4) revealed significant challenges for owners and workers, and revealed potential areas for occupational health intervention.

Background As “stay at home” orders were in effect, many US food workers attended in-person work during early phases of the COVID-19 pandemic, charged with maintaining normal operation of the national food supply chain. Despite establishment of a novel national paid sick leave policy, anecdotal evidence suggests that many U.S. food system workers encountered barriers to staying home when ill. Methods Using quantitative and free-text analyses from a national, cross-sectional, online survey deployed from July to October 2020 among 2,535 respondents, we explored workplace and non-workplace factors associated with U.S. food system workers’ intentions to attend work while ill (i.e. presenteeism intentions) during the first four to six months of the COVID-19 pandemic. Results Overall, 8.8% of workers surveyed reported intentions to attend work while ill. Both quantitative data and free-text responses suggest that aspects of workplace culture influenced workers’ decisions to attend work while ill. Workers reporting a high workplace safety climate score had half the odds of reporting presenteeism intentions (adjusted odds ratio [aOR] 0.52, 95% confidence interval (CI) 0.37, 0.75) relative to those reporting low scores. Workers described cultural barriers, including retaliation and penalties, that reduced paid sick leave access. Workers reporting low (aOR 2.06, 95% CI 1.35, 3.13) or very low (aOR 2.31, 95% CI 1.50, 3.13) levels of household food security had more than twice the odds of reporting presenteeism intentions. Conclusions This study offers insights into opportunities for reducing presenteeism related to illness among food workers both during the COVID-19 pandemic and in other infectious disease scenarios. Addressing vulnerabilities like food insecurity and empowering food system workers to make health-protective decisions is important both for optimal worker health outcomes and maintaining a functioning food system.