COVID-19 has disrupted food systems in many countries; however, as we are learning, the impacts vary and are driven by a variety of factors. In general, labor-intensive and perishable food supply chains are most susceptible. Agajie Tesfaye, Yetimwork Habte, and Bart Minten provide results from a qualitative assessment of dairy supply and consumption in and around Addis Ababa, Ethiopia. Compared to livestock value chains elsewhere, Ethiopia has a number of context-specific issues, from consumption back through production—including consumer perceptions of health risks from different types of milk products and the relative resilience of production to disruptions of input supply.—John McDermott, series co-editor and Director, CGIAR Research Program on Agriculture for Nutrition and Health (A4NH).