Brian H. S. Kim

COVID-19 exacerbated food system vulnerabilities globally. This study assesses the impact of shock events on food accessibility in New York City (NYC) by examining its association with neighborhood characteristics between 2019 and 2020. We model food accessibility using socioeconomic and built environment factors, adjusting for spatial effects with spatial econometric models and geographically weighted regression (GWR). Our spatial modeling methods reveal diverging relationships between minority racial/ethnic groups and food accessibility, as well as a negative change in the effect of income. Overall, our results indicate that food accessibility worsened or polarized during the pandemic, suggesting the need for improved network connectivity and smaller-scale food stores to achieve equitable and resilient food systems.