Experiences and Expressions of Stress Among
US
Food Industry Workers During the 2020 Covid‐19 Pandemic
Elizabeth Koselka ABSTRACT
Introduction
The Coronavirus pandemic (Covid‐19) exposed legacies of deep inequality, including who could afford protection from exposure. As part of the essential workforce, food industry workers continued fully in‐person work throughout the pandemic and associated shutdowns.
Objective
To qualitatively examine US food worker experiences and stressors during the 2020 Covid‐19 pandemic.
Methods
Thirty‐four open‐ended phone interviews were conducted from May through September 2020 with people who grew ( n = 2), processed ( n = 5), cooked ( n = 9), sold ( n = 17), and/or delivered ( n = 5) food in the United States. Audio recordings were transcribed and coded for themes of stress, health, and workplace environment.
Results
Interviewees reported widespread disruption across US food system workplaces (e.g., reduced staffing, role changes, and increased workloads). Expressions of stress clustered into 4 themes: financial strain, concern about getting/transmitting Covid‐19, sustained uncertainty, and overburdening. Workers' experiences revealed a need for self‐reliance while their work and life environments were repeatedly overhauled.
Conclusion
Results align with similar investigations into food workers' stress and limited protections before, during, and after the pandemic. The study contributes evidence for stronger worker support systems and positions food workers' lived experiences as vital to research and policy.