In March of 2020, as the number of COVID-19 cases increased in North Carolina (NC), the state encouraged people to stay at home; this included closing restaurants and canceling large events, as well as reducing the number of people gathering. The economic and health crises created by COVID-19 forced specialty crop producers who sell to local markets, such as restaurants and institutions, to pivot their marketing plans as the growing season began to ramp up. This article reports the responses to the first in a series of producer surveys assessing the impact of the economic and health crises on crop production, market channels, and producer concerns during one of the most insecure times in modern history. Results show that producers who could pivot their marketing plans mostly increased sales through online channels and farm stands. However, almost 50% of the usual market channels were reported to be closed due to COVID-19. Additionally, most producers voiced concerns about economic and health safety in the immediate future. To address these concerns as the pandemic unfolded, there was a need for trusted information. Respondents reported that they rely on Extension and other government agencies for this information and updates regarding the pandemic. This survey captured the early impacts of the COVID-19 pandemic on the specialty crop-producing industry in NC. Additional surveys will provide information on how the pandemic evolved during 2020.

During the peak of the COVID-19 pandemic, the global lockdowns changed the way food was accessed and prepared. These changes at the consumer level impacted farms and fisheries of all types and sizes. To compensate for the loss of larger markets and restaurant revenue, small-scale food producers pivoted to direct marketing to remain viable during the pandemic. However, not all businesses and producers had the time, skills or flexibility needed for a direct marketing business model. To support producers, the North Carolina Local Food Council developed a new internship program: Remote Internship to Support Enterprises (RISE) for Local Foods. The goal of the program was to match paid college interns with local food organizations and businesses seeking to improve their direct marketing or online presence.

Since the onset of the COVID-19 pandemic, the North Carolina Local Food Council has strengthened its role as a cohesive and effective organization during a public-health crisis to share challenges, devise solutions, and build resilience across local food systems in North Carolina. The Council includes repre­­sentatives from 21 organizations working across the state, as well as three representatives from regional local food councils. The Council’s response to the pandemic addressed three key areas of action: (1) Coordinate responses across multiple sectors; (2) Enhance collaboration across the food-supply chain; and (3) Facilitate data collection and public messaging. This paper describes the positive impacts the Council has had across North Carolina on consumers and producers of local food as a result of this collaborative network and long-established relationships across the state. Now, more than ever, the relationships and collaborative efforts of statewide organizations and partners are needed. The Council’s crisis response has been strong because of the long-standing relationships of its members and its ability to share resources quickly, allowing it to work toward coordinated responses. The work of the North Carolina Local Food Council can serve as a model for other states that have state-level local food coun­cils or want to develop them. In addition, the Council’s work demonstrates how collaborations among statewide partners can foster resilience within local food systems, particularly during a public health crisis.