Despite much uncertainty and upheaval of our economy during the 2020 outbreak, many organic farms have been bright spots of the COVID-19 economy. With consumers now having 100% control over their food dollars, we have seen nationwide increase in organic sales.
An increase of home cooking has mirrored an increase in purchase of organic whole foods. Organic farmers have pivoted to shift their businesses in new directions to better serve the local direct markets as well as rethink our food systems for the future.
Here’s how a handful of organic farmers from around the country have fared:
JENNIFER TAYLOR, LOLA’s ORGANIC FARM, GLENWOOD, GA
FARM FACTS: Taylor runs Lola’s Organic Farm, which sells organic fruits and vegetables through farmers markets, a co-op, and a CSA program. She also works at Florida Agricultural & Mechanical University (FAMU) as the coordinator of Florida’s Statewide Small Farm Program, which helps farmers obtain education and training to implement organic methods.
EXPERIENCE: Lola’s Organic primarily grows fresh fruits and vegetables—food categories that saw especially astronomical sales increases nationwide during the pandemic’s early phases, with consumers suddenly gravitating to products perceived to boost immune system health.