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Arizona dairy farms pivot from restaurants to food banks as COVID-19 shifts demand

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Arizona dairy farms pivot from restaurants to food banks as COVID-19 shifts demand

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By Sarandon Raboin/Luce Foundation: Southwest Stories Fellowship
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PHOENIX – Thousands of gallons of wasted milk. Unpredictable, zigzagging prices. Abrupt dips and surges in demand.

The past four months have been a roller coaster for Arizona dairy farms, as the COVID-19 pandemic dramatically changed the way some of their biggest clients did business.

The ride isn’t over yet: Arizona is a COVID-19 hotspot, meaning impacts on school and restaurant operations – and their dairy needs – remain uncertain.

Food banks find themselves overwhelmed with community demand, yet some struggle to safely store and distribute the flood of milk being donated.

And beyond Arizona’s borders, foreign dairy markets continue to evolve.

“In 46 years, I’ve never seen anything like this,” said Keith Murfield, chief executive officer of United Dairymen of Arizona.

The market value for dairy products made in Arizona exceeds $762 million and is one of the top five agricultural commodities for the state, according to the Arizona Commerce Authority.

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Type (Dublin Core)

article

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Publisher (Dublin Core)

Cronkite News Arizona PBS

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Collection (Dublin Core)

Luce Grant
rural

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Exhibit (Dublin Core)

Southwest Stories>Rural Communities
Southwest Stories>Sarandon Raboin

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Date Submitted (Dublin Core)

08/13/2020

Date Modified (Dublin Core)

08/13/2020
07/15/2021
03/22/2022
06/11/2022

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