Cargill CEO Sees Food Service Orders Ticking Back Up

The video discusses the impact of reduced restaurant traffic on food production and distribution, highlighting a shift from food service to retail. It explores how consumers and restaurants have adapted to new norms like curbside pickup and home delivery. The discussion includes changes in caloric consumption and portion sizes as people eat more at home. Additionally, it addresses the need for different packaging for home consumption compared to restaurants.

How has the average number of meals eaten outside the home changed recently?

What impact did the closure and reopening of food facilities have on food supply?