Cargill CEO Sees Food Service Orders Ticking Back Up

The video discusses the impact of reduced restaurant traffic on food production and distribution, highlighting a shift from food service to retail. It explores how consumers and restaurants have adapted to new norms like curbside pickup and home delivery. The discussion includes changes in caloric consumption and portion sizes as people eat more at home. Additionally, it addresses the need for different packaging for home consumption compared to restaurants.

What major shift in the food industry is highlighted due to the pandemic?

• Increase in restaurant dining

• Increase in food exports

• Shift from retail to food service

• Shift from food service to retail

How have restaurants adapted to the changes brought by the pandemic?

• By closing down permanently

• By increasing dine-in services

• By offering curbside pickup and delivery

• By reducing menu options

What change in consumer behavior is noted during the pandemic?

• Cooking more meals at home

• Buying more fast food

• Eating more meals outside

• Eating fewer meals

What is a significant difference between food service and retail packaging?

• Retail uses bulk packaging

• Retail uses smaller portion sizes

• Food service uses smaller portion sizes

• Food service uses individual packaging

What adjustment did food facilities make in response to changing demands?

• Closed permanently

• Reduced production

• Reopened and ramped up capacity

• Switched to non-food products