COVID-19 Adaptations at Root 5 farm
Updated 4/17/2020
Root 5 Farm changed some of our operations to reduce threats to members and staff posed by COVID-19. We also remain open for business and expect to continue providing you fresh, organic produce during this challenging time. Root 5 Farm staff are working diligently to maintain a minimum of 6 feet between each of us. We are washing our hands frequently and regularly sanitizing high-touch surfaces and objects. We use gloves and masks when packing produce. We are mindful of protecting each other and also our CSA Members.
Root 5 Farm changed some of our operations to reduce threats to members and staff posed by COVID-19. We also remain open for business and expect to continue providing you fresh, organic produce during this challenging time. Root 5 Farm staff are working diligently to maintain a minimum of 6 feet between each of us. We are washing our hands frequently and regularly sanitizing high-touch surfaces and objects. We use gloves and masks when packing produce. We are mindful of protecting each other and also our CSA Members.
Dear Root 5 Farm CSA Members,
Now more than ever, we’re reminded of the crucial importance of a resilient, local food system. People need to eat, which means people need to farm. We love to farm, and we're in this community for the long term.
At Root 5 Farm we’re ready to do our part to support the safety, calm, and prosperity of our community. Here’s what we’re up to in response to the virus:
Our first priority is keeping our small crew healthy. We’re limiting personal social contact, identifying potential exposures, and monitoring ourselves for any signs of illness. We offer paid sick leave, should any of our staff need it. We follow strict food safety protocols as part of our CAPS certification (Community Accreditation for Produce Safety) through the Vermont Vegetable & Berry Association. Our farm is unique in that it's not open to the public for farm stand sales, keeping exposure to possible contamination at a minimum.
We’ve also been working to get ahead of the game. As organic vegetable farmers, we've spent the entire winter planning and preparing for our growing season. All the supplies and new materials we think we might need to run the farm over the coming year have already been purchased. We feel as prepared as we possibly can be.
We want to recognize that this important work can go on because of YOU, and your early commitment to our farm as a CSA Member. When we have your support, we can focus on the work of growing your food and providing for your family. YOU are the reason this system works, and YOU are the reason we have a hopeful perspective during these uncertain times. Thank you.
Please, help us spread the word and help us grow this positive community. Tell your friends and family about the benefits of supporting a local CSA farm today.
Ever grateful,
Danielle, Benner, & Garhett
At Root 5 Farm we’re ready to do our part to support the safety, calm, and prosperity of our community. Here’s what we’re up to in response to the virus:
Our first priority is keeping our small crew healthy. We’re limiting personal social contact, identifying potential exposures, and monitoring ourselves for any signs of illness. We offer paid sick leave, should any of our staff need it. We follow strict food safety protocols as part of our CAPS certification (Community Accreditation for Produce Safety) through the Vermont Vegetable & Berry Association. Our farm is unique in that it's not open to the public for farm stand sales, keeping exposure to possible contamination at a minimum.
We’ve also been working to get ahead of the game. As organic vegetable farmers, we've spent the entire winter planning and preparing for our growing season. All the supplies and new materials we think we might need to run the farm over the coming year have already been purchased. We feel as prepared as we possibly can be.
We want to recognize that this important work can go on because of YOU, and your early commitment to our farm as a CSA Member. When we have your support, we can focus on the work of growing your food and providing for your family. YOU are the reason this system works, and YOU are the reason we have a hopeful perspective during these uncertain times. Thank you.
Please, help us spread the word and help us grow this positive community. Tell your friends and family about the benefits of supporting a local CSA farm today.
Ever grateful,
Danielle, Benner, & Garhett
As a Root 5 Farm Share member, please observe the following when picking up your CSA box:
Our first priority is to keep everyone safe and healthy. Please practice physical distancing while picking up your CSA Share:
- All of our pick up sites all have a 6-8 hour pick up window, which will naturally spread out foot traffic of CSA members.
- We recommend that you wear a mask. Give space to others, wait your turn to pick up if there are other members picking up at the same time, and maintain 6’ distance.
- If you’re experiencing any signs of illness (fever, coughing, shortness of breath, chills, muscle pain, soar throat, loss of taste or smell), or if you’ve had contact with anyone with a positive Covid diagnosis, please log-in to your CSA account to put your share on hold for the week, or send a substitute to pick up for you.
COVID-19 Transmission Via Fresh Produce Not Seen as a Threat
REVIEWED 4/17/2020
Summary of Our Understanding: As of this time, global, national, and local health authorities have yet to confirm any transmission of the novel coronavirus causing COVID-19 via food.
Prior research on other related coronaviruses show that all have low survival rates on food. Food safety and health authorities globally recommend that the best strategies to reduce risk and prevent the spread of COVID-19 via any food are essentially the same as the strategies for risk reduction and infection prevention in daily life, namely:
RESOURCES HELPING US COME TO THESE CONCLUSIONS:
US Food & Drug Administration, COVID-19 FAQ page
“There is no evidence of human or animal food or food packaging being associated with transmission of the coronavirus that causes COVID-19. Unlike foodborne gastrointestinal viruses like norovirus and hepatitis A that make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. This virus is thought to spread mainly from person to person. Foodborne exposure to this virus is not known to be a route of transmission.” (4/2/20)
European Food Safety Authority, “Coronovirus: No Evidence That Food is a Source or Transmission Route”
EFSA’s chief scientist, Marta Hugas, said: “Experiences from previous outbreaks of related coronaviruses, such as severe acute respiratory syndrome coronavirus (SARS-CoV) and Middle East respiratory syndrome coronavirus (MERS-CoV), show that transmission through food consumption did not occur. At the moment, there is no evidence to suggest that coronavirus is any different in this respect.” (3/9/2020)
Food Safety Authority of Ireland, COVID-19 FAQ page
“Experience with SARS and MERS suggest that people are not infected with the virus through food. So, it is unlikely the virus is passed on through food and there is no evidence yet of this happening with COVID-19 (coronavirus) to date.
Coronaviruses need a host (animal or human) to grow in and cannot grow in food. Thorough cooking is expected to kill the virus because we know that a heat treatment of at least 30min at 60ºC is effective with SARS.” (Last reviewed by FSA Ireland, 4/9/20.)
University of Vermont Extension, COVID-19 Resources for Vermont Vegetable and Berry Growers
Summary of Our Understanding: As of this time, global, national, and local health authorities have yet to confirm any transmission of the novel coronavirus causing COVID-19 via food.
Prior research on other related coronaviruses show that all have low survival rates on food. Food safety and health authorities globally recommend that the best strategies to reduce risk and prevent the spread of COVID-19 via any food are essentially the same as the strategies for risk reduction and infection prevention in daily life, namely:
- Stay home and away from public sources of food if you exhibit any symptoms of COVID-19, such as fever, cough, and shortness of breath;
- Wash your hands thoroughly for 20+ seconds prior to handling food
- Wash fresh produce before consumption;
- Avoid touching your face while handling food;
- Maintain distance from others of at least 6 feet.
RESOURCES HELPING US COME TO THESE CONCLUSIONS:
US Food & Drug Administration, COVID-19 FAQ page
“There is no evidence of human or animal food or food packaging being associated with transmission of the coronavirus that causes COVID-19. Unlike foodborne gastrointestinal viruses like norovirus and hepatitis A that make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. This virus is thought to spread mainly from person to person. Foodborne exposure to this virus is not known to be a route of transmission.” (4/2/20)
European Food Safety Authority, “Coronovirus: No Evidence That Food is a Source or Transmission Route”
EFSA’s chief scientist, Marta Hugas, said: “Experiences from previous outbreaks of related coronaviruses, such as severe acute respiratory syndrome coronavirus (SARS-CoV) and Middle East respiratory syndrome coronavirus (MERS-CoV), show that transmission through food consumption did not occur. At the moment, there is no evidence to suggest that coronavirus is any different in this respect.” (3/9/2020)
Food Safety Authority of Ireland, COVID-19 FAQ page
“Experience with SARS and MERS suggest that people are not infected with the virus through food. So, it is unlikely the virus is passed on through food and there is no evidence yet of this happening with COVID-19 (coronavirus) to date.
Coronaviruses need a host (animal or human) to grow in and cannot grow in food. Thorough cooking is expected to kill the virus because we know that a heat treatment of at least 30min at 60ºC is effective with SARS.” (Last reviewed by FSA Ireland, 4/9/20.)
University of Vermont Extension, COVID-19 Resources for Vermont Vegetable and Berry Growers
