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In a recent edition of the paper, regular contributor Sylvain Charlebois points out the major flaws in our current food system that resulted in the recent destruction of millions of dollars in fresh milk, eggs and meat.
This was due to the massive shutdown of restaurants due to the pandemic. I am confused. We are the same number of people and we're eating the same amount of food (many would say more during this lockdown).
Are we not producing the same amount of food? Are we not drinking the same amount of milk, just at home instead of a restaurant?
Can somebody enlighten me?
Lloyd Kerry,
Charlottetown
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