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Food News


THIS SECTION IS FOR NEWS AND INTERESTING STORIES RELATED TO FOOD, NUTRITION AND FOOD PROCESSING. THEY ARE NOT NECESSARILY RELATED TO KOSHER BUT MAY BE OF INTEREST TO THE KOSHER CONSUMER, MANUFACTURER OR MASHGIACH.

Passover in the time of coronavirus: Cancellations mount at kosher resorts

March 3, 2020 - from JTA:

"As the coronavirus spreads across the globe, the effects are being felt not only in the public health arena but in business, education and tourism — and a small but significant subset of the Jewish world: Passover vacations."

"The eight-day holiday, with its extensive home cleaning preparations and succession of major meals, has emerged as a popular time for getaways. The Passover travel industry has ballooned into a major business, with over 170 programs this year offering kosher meals in nearly every corner of the planet. Jews from Israel, the United States, Europe and elsewhere are willing to pay an often hefty fee to avoid the drudgery and inconvenience of holiday prep."

"As of early March, at least three programs — two in Italy and one in Thailand — have been canceled because of the virus. Others are keeping a wary eye on the situation."

"In Italy, the European country worst hit so far by the virus, more than a dozen programs are planned for 2020. Several operators said they remain committed to holding their programs and are keeping a close watch on the situation, but others have been forced to throw in the towel."

"Tour operators that decide to cancel programs typically offer full refunds to their patrons. And industry insiders say that even those that have not canceled are often inclined to return what they can, if only to preserve goodwill among their clientele."

For operators" "that run just one or two programs annually, a single bad year can spell disaster. They typically spend the entire year planning for Passover, which between the logistics of delivering kosher food to exotic locales and the multiple requirements of traditionally observant Jewish traveler is both complicated and pricey."

"Profits are often made only on the last 10% to 15% of rooms booked, meaning even a small drop in participation can make a world of difference."

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