It's March 26 and many restaurants that were flying high at the beginning of the month have closed indefinitely, most of them for good. Some are hanging on for dear life by converting to carryout operations. But there's little doubt that how we produce and consume food is undergoing a major, real-time overhaul. RockSolid Creative Food Creative Group president Rock Harper discusses changes to food systems and highlights emerging opportunities for hospitality workers who have been blindsided by the coronavirus pandemic.