1 Introduction

COVID-19 belongs to the coronavirus family which leads to serious respiratory illness and a pandemic was announced by WHO (World Health Organization) on 11 March 2020 [1]. COVID-19 has dramatically affected the world, and it is believed that some effects will last after the pandemic period [2]. The coronavirus is transmitted from human to human and can infect a huge population by spreading droplets from the sneezing and coughing of a COVID-19-positive patient [3]. This pandemic also affected the food industry as well as human health and wealth. Some important issues have occurred in the food system during the COVID-19 outbreak:

  • First: people care about having a healthy diet to protect themselves and improve their immune system and they tend to consume functional foods that have bioactive components.

  • Second: more attention was paid to food safety to prevent coronavirus transmission.

  • Third: some concerns about food security have come up due to the lockdown restrictions.

  • Fourth: food sustainability issues have appeared during the pandemic time [4].

The serious impact on the food industry has been felt in developing countries with repercussions as well as the developed countries that have stable food sources [5]. Furthermore, the pandemic made an earth quack in all food operations, from food providing, processing, and logistics to consumers [6]. The severity of COVID-19 depends on the area, food development, the health and wealth state of countries, etc. [7]. So, danger control needs the government’s deep attention to limit the disease spread or protect people and industries from the epidemic case. The actions of public politics have strongly affected the food systems all over the world [8].

The COVID-19 virus threatens human health and also affects nutrition, food security, and availability. In low-income countries, food convenience leads to food insecurity and therefore the price is being influenced. Many persons were in nutrient deficiency and starvation before COVID-19. Up to now, food has not been confused the infection and social disturbance from the pandemic would lead to food security issues [9]. COVID-19 led to a reduction in agricultural production, largely due to the implementation of lockdowns and other emergency measures. Additionally, the financial capacity of the general population was diminished as a result of job losses and low income during the pandemic, which subsequently reduced the purchasing power of poor households to purchase food and other basic needs [10]. Thus, food insecurity, poverty, and hunger increased during the lockdown, especially in developing countries. Generally, COVID-19 represented some adverse effects on the food chain, food availability and security, and the labor force [11]. Figure 1 shows the pandemic effect on food systems.

Fig. 1
figure 1

Effect of the COVID-19 pandemic on the food systems including production, processing, retailing, and consumption

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In general, the COVID-19 pandemic had a profound impact on health, economic, social, cultural, and political issues. For example, the confluence of labor shortages, travel limitations, and unpredictable demand during lockdowns contributed to an increase in global food insecurity, particularly among low-income households. However, some new opportunities were created during the pandemic as people were forced to think about how to be protected and also prevent the infection from spreading in food systems. Recognizing the importance of addressed criteria, the objective of this comprehensive review article is to measure the pandemic impact on food systems. In that context, the paper aims to identify and analyze the limitations and opportunities caused by COVID-19 in the food sector. We hope to cover viable measures to evaluate the negative and positive effects of COVID-19 on the food industry. To this end, an extensive review of the relevant literature will be conducted.

2 Evidence acquisition method

This section explains how the literature for review was selected. For the literature review, we have used standard search strategies involving the querying of available online databases (PubMed, Scopus, Science Direct, Google Scholar, and ISI Web of Knowledge) by using terms including “COVID-19”, “Food system”, “Pandemic”, “Supply chain”, “Food safety”, “Food security”, “Food resilience” to find the most relevant studies on the relationship between COVID-19, the food supply chain, food security, food safety, food waste, and the consumer demand, as well as novelty in food technology and flexibility of food systems, for the period from 2019 to 2023. Also, some of the latest articles were searched and included in the analysis in June 2024 to update the literature search. Then, the most appropriate and relevant studies were selected after reading the abstracts. The reference lists of each article have been reviewed in detail to find additional articles. The selected literature was categorized according to the effect of the COVID-19 pandemic on food security, food supply chain, food safety, food resilience, waste problems, food poverty, and government support for food security during the pandemic. Then these articles were reviewed independently in full text.

3 Limitations

3.1 Food insecurity

According to FAO (Food and Agriculture Organization) [12]; “Food security is the situation in which all humans have the accessibility to enough safe food for their dietary demands in a healthy life.” Accessing sufficient food means not being afraid of losing food in a sudden unexpected happening or money crisis [11]. Food security depends not only on sufficient food supply but also on the effectiveness of economic regulation tools that determine household demand for quality food products. Factors such as price, total income, household structure, social capital, and individual characteristics of the population play a significant role in ensuring food security [13].

The main features of food security by FAO in 2008 [14] are:

  • Food availability within the offer aspect

  • Food accessibility to consumers from the need aspect

  • Using by consumers

  • Stable accessibility and availability.

COVID-19 has disturbed food security to a great extent and has provided food insecurity, due to disturbing factors affecting food security such as food supply chains [10]. Before COVID-19, food insecurity was an important concern as the number of people is continuously increasing with limited sources of food. During this pandemic, food security was reduced strongly [15]. In most developing countries, the pandemic had an intensive impact on income and employment resulting the food insecurity and many people could not provide their daily food. Even in developed countries, the rise in unemployment has led to many people experiencing food insecurity and struggling to access nutritious food [16]. For example, Fatmah [17] investigated the impact of the COVID-19 pandemic on food security and its related factors in Depok City, Indonesia. This study illustrated that A substantial proportion of families (66.4%) encountered food insecurity, with severe hunger representing the most prevalent issue (25%). This work concluded that the level of food security was found to be influenced by several factors, including the age and employment status of the parents, the level of education attained by the mother, the composition of the family, the number of children, the income of the family, the total amount spent on food, the receipt of government social assistance, and the impact of the global pandemic on the family. In addition, Osabohien et al. [18] examined the relationship between socioeconomic shocks and household food security during the pandemic in Nigeria. The study revealed that the socioeconomic consequences of the pandemic have resulted in a heightened prevalence of food insecurity. It can be demonstrated that social protection programs have played a pivotal role in alleviating the impact of these shocks on households.

COVID-19 has also affected food systems and supply, consumer behavior, food shortage, and waste. So, the pandemic influenced all the mentioned features of food security [11]. Furthermore, the COVID-19 pandemic has had an impact on various aspects of the global agri-food system, including agricultural production, food supply, distribution, environments, consumer behavior, consumption patterns, and diets. This has implications for food and nutrition security. The strict virus containment measures enforced by governments and authorities worldwide have resulted in a food emergency. The impacts have been felt not only in developing countries but also in developed ones [19].

One of the main concerns in the food industry managing the pandemic period is supporting a strong food security system and making correct strategies for consumers’ demand and necessities along with food safety, waste management, the spreading chain, and the economic situation [5]. Food security is a threatening issue to the lives of low-income countries during the pandemic. Figure 2 represents the affected group from food insecurity. It damaged some food systems from transporting, producing, and processing, to delivering and reduced availability [9]. The COVID-19 pandemic directly affected food security via the demand and supply chain. The indirect effect can be revealed in lowering the purchase capability and production and distribution mostly on the poor and at-risk people [20]. The COVID-19 pandemic has highlighted the importance of resilient and equitable food systems in supporting food security for all populations, particularly those with heightened health disparities. A framework for food systems resilience addresses the complex relationships within food systems, including the impact of disturbances such as climate change, habitat destruction, pandemics, and the interactions between them [21]. For instance, Benu et al. [22] investigated the resilience of farming after the COVID-19 pandemic in West Timor, Indonesia. The study demonstrated that dryland farming systems are more resilient than wetland farming systems. Furthermore, the economic recovery process and the ongoing input supply mechanism following the COVID-19 pandemic have enhanced the resilience of the dryland food system to a greater extent than the resilience of the wetland farming system.

Fig. 2
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One of the COVID-19 pandemic limitations is food insecurity. Food insecurity affects vulnerable groups which are presented in this figure

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The coronavirus presence leads to a massive destabilization in all sectors of the global food security system. The food systems contain many stages to ensure the food chain and final product security in all farm-to-fork processing [4]. There is a huge gap between the distribution of food resources and products around the world that would make a difference in living standards. In addition, food availability causes large quantities of food waste in most of the developed countries, whereas there is a serious problem in providing essential daily goods in some underdeveloped countries [23]. Hangoma et al. [24] claimed that the impact of the COVID-19 pandemic on food insecurity in nine low- and middle-income countries observed in the first year was sustained in most of the countries three years into the pandemic. The study concluded that food security has not recovered three years after the onset of the COVID-19 pandemic. It also found that lockdown policies and other associated generalized effects of the pandemic may be key drivers of food insecurity during pandemics. It is possible that the coping strategies employed by households may not be sufficient to protect them from a deterioration in food insecurity. However, the implementation of economic support interventions, such as cash transfers, may serve to minimize these deteriorations.

3.2 Disruption in the food supply chain

The global supply chains began unstable from the start of the COVID-19 pandemic, from the medical equipment to food sectors [5]. Food accessibility has been significantly impacted during the pandemic from production to delivery. On the other side, individual consumption behavior changed due to food security. Furthermore, some limitations impressed the food sectors due to the restrictions on people’s movement during the pandemic [25]. In most countries, the agriculture sector has been exempted from lockdown restrictions to ensure the continuity of food production. For example, the differential impacts of the COVID-19 pandemic on agricultural productivity, access to agricultural information, and food security of small-scale farmers were assessed in different geographical regions of Kenya. While all farm types experienced challenges related to the pandemic, those with greater financial resources experienced fewer disruptions in their agricultural production activities, including harvesting delays, access to agricultural inputs, disruptions in off-farm incomes, and farm credit, in comparison to those with less financial resources [26]. While initial analysis during the pandemic's early months suggested that COVID-19 did not significantly affect food availability, later on, its negative impact became more apparent in various regions of the world. Moreover, studies have also indicated disruptions in national and global supply chains, resulting in reduced food exports and imports that impact the global food market [21].

The supply chain of food would be classified into the following stages; farm production, postharvest, processing, distribution, and consumption. Food safety and food quality are also used in the food supply chain. Food safety relies on international associations and market laws (voluntary standards). Food quality is a result of the laws applied by inspecting state agencies (mandatory standards) [27]. The pandemic indirectly had an impact on food production, it did not directly spread to agricultural products or livestock. However, governments have made serious limitations on labor and goods transportation around the world [28]. Therefore, the food supply chain is noticeably impressed by the absence of workers (illness or travel limitations). As a result, the labor shortage imposed significant disruptions in some stages like agricultural production, planting, and food processing during this crisis [29]. Figure 3 shows the main factors that affect food supply chain disruption during the COVID-19.

Fig. 3
figure 3

The food supply chain was disrupted during the COVID-19 pandemic. The important factors in this disruption are demonstrated in this figure

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Centralized food manufacturing assisted food producers in enhancing food production and decreasing costs during COVID-19. Also, it has some bugs like serious and long supply chain processes [30].

Therefore, the importance of COVID-19 for food supply chains arises not only from its impact on primary production or overall food demand, but mostly from its disruptive effects on the complex network of actors connecting farm to fork, and the sudden change in the demand mix [31]. So, the governments are trying to minimize the effect of COVID-19 on food supply and security, and also global trade. As food production is connected all around the world, any interruption in food supply will affect food security globally [32]. The problems with agricultural systems are the variety of agricultural products and countries. More improved techniques are applied in high-income countries whereas labor-dependent agricultural production, in low-income countries, is common. The supply chain should focus on the logistic problems [27]. In addition, a perfect approach from governments, industries, and consumers is necessary to ensure safety in the food supply chain with high efficiency.

3.3 Economic instability

The COVID-19 pandemic has caused a severe global economic and financial recession, resulting in increased rates of unemployment and poverty worldwide. The negative effect was different depending on the variety of sectors or stages. Lockdowns restrict movement and work, but they also cause financial hardship, particularly for those in the informal sector [33]. The pandemic showed lots of pressure and caused disruptions in the Food industry. While critical to containing the pandemic and minimizing loss of life, the lockdown measures and associated movement restrictions have created significant economic burdens with adverse impacts on food security and hunger, disproportionately affecting populations already vulnerable to poverty and malnutrition [21]. In addition, the COVID-19 pandemic has had a serious impact on food access due to the resulting economic crisis. Due to the recession, people's purchasing power would be significantly reduced, affecting food accessibility and increasing food insecurity. This, in turn, would impact the overall diet [33].

Food loss and agricultural by-products are other global issues that challenge food security and safety with a negative impact on the environment and economy. For instance, the global agricultural and aquaculture sectors experienced a significant economic decline in the last quarter of 2020, which impacted millions of people worldwide. This may be attributed to concerns regarding the transmission of the virus through food [34]. Some of the economic COVID-19 effects on food systems are represented in Fig. 4. It should be mentioned that COVID-19's economic impacts differ from country to country, based on the epidemiological circumstances, the effectiveness of local healthcare systems, and socioeconomic development [33].

Fig. 4
figure 4

Adverse economic effects of the COVID-19 pandemic on the food system

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3.4 Health implications

COVID-19 is a zoonotic disease, meaning it is transmitted from other vertebrate animals to humans. There are around 1400 human pathogens, of which approximately 800 are zoonotic species [35]. Out of the approximately 180 emerging or re-emerging pathogens in the past three decades, 130 are known to be zoonotic. A disproportionate number of the new zoonoses are caused by RNA viruses. COVID-19 is caused by the transmission of a pathogen from a natural species vector to intermediate hosts and then to humans, also known as cross-species zoonotic spillover. It is a global public health issue that is associated with multiple outbreaks but is still poorly understood [31]. Although still preliminary, current data suggest that bats are the most probable initial source of COVID-19, which began in Wuhan, China in December 2019 [36].

The coronavirus is from a family of Coronaviridae that are able to make humans and animals sick, named as COVID-19. These viruses are put into four groups; alpha, beta, delta, and gamma, and about 39 species. 7 species can transmit to humans [37]. The virus contains protein and a lipid cover layer [38]. In the contact of the virus and the cell, the protein part is attached to the membrane. Then the cell protease gets activated and initiates the protein hydrolysis and afterward, the virus enters into cells and causes disease [39].

Generally, the common symptoms of COVID-19 are dry cough, fever, sore throat, diarrhea, tiredness, and headaches. Most patients are faced with complications, respiratory distress syndrome, neurological deficiencies, heart, kidney, and gastrointestinal problems, and unfortunately death [40, 41]. Some factors of patients like age, their immune system, and health state (diabetes, cardiovascular, lung or kidney disease, …) are important in this disease [42]. Despite rigorous global limitations and quarantine, COVID-19 continues up to now.

Along with medical and general health, psychological and mental safety is so important during the pandemic. Some psychological difficulties such as stress, panic, depression, and anxiety have appeared during COVID-19 [43]. There are lasting effects on health and well-being from the COVID-19 pandemic. Atchison et al. [44] compared current self-reported health, quality of life, and symptom profiles of people with persistent symptoms following COVID-19 with those who never tested positive for COVID-19 infection and those who recovered. The study found that individuals experiencing persistent symptoms post-COVID had worse mental health and health-related quality of life compared to those who had never contracted COVID-19 or had recovered.

3.5 Food waste

Food waste is different in different parts of the world; in low-income countries, it occurs during processing, whereas in high-income countries, it occurs during food distribution and consumption. In particular, during the COVID-19 lockdown, Tunisia experienced a positive behavioral change regarding food wastage. However, in Spain, there was no significant reduction in overall food waste generation during the first weeks of the lockdown. In Italy, there was an increase in the use of leftovers during the lockdown, resulting in a reduction in food wastage [31]. COVID-19 has noticeably changed consumption, buying, and consumption behavior, and people have been caring about decreasing food waste [45]. Some people pay attention to decreasing food waste but lots of the food has perished as the restaurants, and schools were closed due to restrictions. Also, food transportation during the pandemic caused more food waste because of panic buying [46].

Food also decays more in supermarkets, farms, or ports during the pandemic which could cause a food crisis [47]. All processes are connected in the food chain, so any delay would initiate a butterfly effect in food loss. It is reported that some farmers burnt or left them to spoil. Logistical efficiency plays an important role in food industries [30].

Consumption waste has increased from the buying of more goods and the unsuitable storage of foods. Governments warn their citizens to be careful about the food shortage and modify the consumption practice. Charities and private groups spread food during the pandemic and helped to decrease food waste [4]. Normally, the food chain strategy focuses on decreasing food waste. Therefore, there is a need for a well-organized food supply via enhancing consumer education [11].

3.6 Food safety

Prior to the onset of COVID-19, consumers generally assumed that the food they consumed was healthy and hygienically safe. However, the outbreak of COVID-19 in the live animal market in Wuhan, and the subsequent second wave of the COVID-19 outbreak in China, which was closely related to contaminated salmon, raised concerns about food safety [34]. Ensuring food safety is imperative, but it is equally important to monitor for COVID-19 infections among individuals employed in the food industry. With the fast spreading of COVID-19 infections, there were myths that the virus would be transmitted via food consumption [48]. However, there is no scientific report that this virus was distributed through food consumption [49]. Also, there is no evidence of the virus’s survival on food surfaces. So, there is little probability that foodstuffs would transmit the virus through contaminated utensils and hands [50].

To enhance food safety, it is recommended that workers and vendors in food processing facilities undergo temperature screening, wash their hands before entering the facility, and wear appropriate personal protective equipment to prevent disease transmission. In addition to controlling food handlers, it is recommended to apply ultraviolet-C (UVC) to disinfect food manufacturing facilities. This is because UVC can alter the structure of the coronavirus' DNA [51]. During the pandemic, food manufacturers can reduce food contamination by implementing a hygiene monitoring system that includes frequent surface wiping and swab testing of food surfaces. Also, ozone is widely recognized as a potent sanitizer in various industries, including food, milling, wine, water treatment, surface disinfection, and food packaging [34].

The FSMS (Food Safety Management Systems) is based on HACCP (Hazard Analysis and Critical Control Point) and seems necessary in the food industry for managing food safety and prohibiting contamination. Also, GHP (Good Hygiene Practices), and GMP (Good Manufacturing Practices), are very important to establishing a hygienic environment in the food industry [52]. Food producers should pay attention to quality control and assurance to ensure food products’ safety. The FDA (Food and Drug Administration) and WHO, organizations for Food Safety, helped the food industry to adapt to control and measure the issue by educating and informing the food industry [32].

3.7 Consumer demand

During the COVID-19 pandemic, there was a surge in panic buying of non-perishable goods in preparation for the lockdown period. Additionally, to avoid long queues, people preferred purchasing products from small shops rather than large supermarkets. Furthermore, in the first few months of the pandemic, there was an increase in the purchase of food items and other essential goods compared to the same period in 2019. The pandemic lockdown had a significant impact on trade relationships and food supply channels. It led to an increase in demand for locally produced goods [13]. Due to the pandemic, most people were unable to enjoy dining. Even now still some consumers tend to eat and avoid COVID-19 transmission [53]. Figure 5 represents the elements impressing consumers’ food during the pandemic.

Fig. 5
figure 5

Consumers’ food demand was changed during the COVID-19 pandemic. Factors affecting consumers’ demand during this pandemic are presented in this figure

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The pandemic interrupted human life routine and caused boredom that might be due to the high consumption of carbohydrates, proteins, and fat. Additionally, the quarantine-imposed fatigue and stress on people, so they liked to eat sugary foods to have a better feeling, as carbohydrates seem to meditate due to serotonin production. Unhealthy eating habits result in obesity, chronic inflammation, and other related disorders [54]. The restaurants’ closure and the government’s limitations affected food consumption habits leading to other food services. Consumers’ eating styles changed during the pandemic [28].

A substantial body of research indicates that infection with COVID-19 can result in long-lasting alterations in taste and smell perception. Such sensory alterations have the potential to exert long-lasting effects on dietary choices, nutritional intake, and body weight. For instance, McCormack and Peng [55] investigated the COVID-related shifts in dietary intake among New Zealand university students. The study concluded that approximately 25% of participants reported experiencing sensory alterations with the onset of the COVID-19. Those participants were more likely to report changes in their experience of sweet tastes, but not salty or fatty foods. Additionally, an examination of the pre- and post-pandemic cohorts revealed that individuals in the post-pandemic group demonstrated a significantly higher consumption of protein and sodium.

4 Opportunities

4.1 Novelty in food packaging

As no evidence confirmed that COVID-19 transmission through foodstuffs, but peoples’ uncertainty in eating patterns led to changes in food processing like packaging [48]. Lockdowns cause the closure of restaurants. Also, consumers avoided food delivery chains that affected the food packaging industry as people were worried about the quality more than the freshness and taste [16]. The pandemic has impressed the food packaging industry especially the hygiene and safety of packaging materials from farm to fork. To reach these goals, some packaging companies applied novel packaging technologies. Meanwhile, packaging safety and hygiene in the food supply chain, have a greater preference for environmental issues. The packaging companies paid more attention to hygiene and safety concerns [11].

The application of nanotechnology offers several advantages, primarily in the enhancement of food preservation, safety, and resource utilization. Nanomaterials, such as nano-enzymes and innovative packaging, enhance the resilience of food systems against a range of challenges. One of the most significant advantages is their capacity to extend the shelf life of perishable foods. Nano-based packaging materials create barriers that minimize oxygen exposure, moisture, and microbial growth, thus preserving food freshness for extended periods [56].

Also, there is some novel research on antimicrobial food packaging. For this purpose, the microbe in raw and processed food products should be inactivated. A few packaging materials have been reported with antiviral activity, and some of them were reported to change the physicochemical properties of food. Antimicrobial edible films and coatings are going to have a noticeable future [48].

4.2 Food technology novelty

The lockdown during the pandemic has led to the emergence of new business opportunities in the food industry, such as using information technology (IT) to track customer information and smartphone apps for food ordering and delivery via drone and robotic technologies. Indeed, the COVID-19 pandemic changed food technology globally. Applying robots in food operations such as handless cafés are examples. Cooking robots for making hamburgers and pasta, and serving in restaurants and deliveries are among food technology novelties [2].

The application of nanotechnology in the field of food production has the potential to enhance resource efficiency. The use of nano-based delivery systems for nutrients, pesticides, or fertilizers enables the precise and targeted application of these materials, thereby reducing the wastage of resources and the environmental impact of agricultural practices. This technology contributes to the advancement of sustainable agricultural practices by optimizing the utilization of resources, thereby ensuring the development of a more resilient and environmentally conscious food production system [56].

Robotic systems are applied to ensure the safety of food by prohibiting the transportation of microorganisms by humans. Automation opens a window to enhance efficiency by about 25% in loading and packaging. Robots are also able to serve food to consumers. Furthermore, CPS (Cyber Physical System) controls low-quality food products. In addition, robots can replace humans are being replaced by robots in some food operations to preserve microbial safety by eliminating the workers [57].

4.3 Functional foods production

Probiotics and prebiotics are able to improve the human immunity system, prohibiting pathogens colonization and decreasing infections [58].

Probiotics are live beneficial microorganisms with health effects on the human body if consumed in adequate quantity. Some LABs (lactic acid bacteria) are present in many fermented foods such as cheese, and yogurt [59, 60] and they are on the GRAS (generally recognized as safe) list and placed in the probiotics group due to their health benefits [61]. Some reported health benefits are eliminating allergic diseases, stabilizing the pH of the intestine, decreasing blood cholesterol, and vitamin B production, and improving the immune system [62, 63]. There is some reported anti-viral activity from probiotic strains [64]. Additionally, the positive effect of probiotics against COVID-19 was reported by Fernández-Fernández [65]. Prebiotics are the substrates that are consumed by some microorganisms to produce some health benefit” [66]. Some of the health benefits of prebiotics to the gastrointestinal tract are pathogens inhibition and improvement of the immune system by modulating the activity of microbiota in the human body [67]. They may also pose a positive effect against COVID-19 by enhancing probiotic growth and survival. Also, prebiotics have a positive effect on gastrointestinal symptoms from COVID-19 [68].

In general, it is reported that probiotics and prebiotics decrease the initiation and intensity of diseases and play a positive role in treating or prohibiting COVID-19. Probiotics can inhibit COVID-19 by preserving the human lung or gastrointestinal microbiota [68]. Hence, functional food production having probiotics and prebiotics would be a chance during the pandemic.

4.4 Flexibility and sustainability of food systems

The flexibility of food systems would help food safety and sustainability as they are complementary. Especially sustainability is the potential ability to achieve future goals and flexibility is the ability to continue achieving goals despite disturbances. Therefore, the food systems should be flexible enough to eliminate damages and make better practical conditions [69]. A framework for the creation of resilient food supply chains was presented, which included the integration of sustainability and resilience. The integration of these two concepts is crucial, as it is closely intertwined with robust business practices and economic growth. This integration enhances resilience and sustainability. The integration of sustainability and resilience within the food sector offers a multitude of benefits, particularly in ensuring food security and significantly impacting public health [56]. Also, digital technologies are essential for promoting sustainability and resilience in the food supply chain. Additionally, the COVID-19 pandemic has led to a shift from traditional to electronic trade, which has affected the food industry [13].

During the pandemic, food systems were not flexible enough to tolerate changes like economic and climate crises. This pandemic opened a window to future challenges to human needs, disruption in the food chain, and climate change. Therefore, all of the mentioned points result in the understanding of future demands [11]. Moreover, several studies considered opportunities for local food systems development due to global supply chain disruptions as well as the merits of further engagement with Northern and remote communities in order to support their unique food system needs. Consequently, it was evident that further financial assistance was required to facilitate local agricultural production, with a particular focus on aligning these efforts with broader community economic development objectives during the pandemic period [70].

Also, the disruptions of this pandemic prepare an opportunity for future innovations in whole life like social distancing, remote working, and communication technologies [71]. There is a need for a policy to eliminate junk food consumption and more accessibility to fresh food. Data analysis is necessary to canalize investments to increase consumer confidence in the food supply during the pandemic and the food systems should be prepared against infectious hazards. Some measures for developing biosecurity and managing sanitary and decreasing risks should be noted. Also, a system should be considered for a resilient performance in the future [11].

The current pandemic represents the importance of flexible agricultural food systems. These systems cannot be flexible until they are sustainable. So, it is vital to equip food systems with novel and scientific technologies along with rising public knowledge of sustainable food supply [72].

4.5 Consumer manner

Some main attitudes of consumers were distinguished during the COVID-19 pandemic [7]:

  1. (1)

    Some people were panicking about the virus and pandemic and started big shopping during the early pandemic, to get rid of their fears.

  2. (2)

    Eating out limitation, increasing cooking at home

  3. (3)

    Fruits and vegetable consumption enhanced, even an increased trend in growing food at home due to more safety issues as well as having a green place around to closer to nature.

More consumers chose to eat at home or deliveries due to the social distance during COVID-19. Online shopping changed people's supply patterns globally. For instance, some residents of Manitoba, Canada, have opted to make online purchases during the pandemic, citing convenience and safety as key factors. Despite the potential for higher costs, this shift has been observed in Winnipeg, Manitoba, and other major Canadian cities, where there has been a decline in the number of trips and stores visited compared to pre-pandemic levels [70]. Some new skills appeared in the new situation of virtual shopping, social communications, etc. with some advantages and disadvantages. People were more worried about their health state and preferred eating healthy foods. More proteins, fruits, salads, nuts, and fresh ingredients were bought during the lockdown [2]. Furthermore, people referred to food products with longer shelf life (canned, frozen, or dried food), and milk substitutes. People store them at home for cooking and baking and stay away from COVID-19 [32].

5 Conclusion

This research reviewed the literature to understand the multifaceted impacts of the COVID-19 pandemic on the global food systems and discussed the limitations and opportunities caused by the pandemic. There were limitations to the writing of this review article; since the COVID-19 pandemic was a new disease that the world has been facing for less than three years, the number of articles and scientific materials available in this field and other related issues (such as the effect of COVID-19 on food system) is very limited, so, it is not possible to extensively research on these issues.

The COVID-19 pandemic is still a severe public health problem all around the world. It also creates health, economic and social crisis. COVID-19 impressed food safety and security seriously. The pandemic menaces economic and physical accessibility in food systems. Also, disruptions in-laws, marketing, and business would decrease food access so, hunger and nutritional disorders may come up. Supplying food and crops, that relate directly to health status, is essential to prohibit the food crisis and decrease the negative effects on the economy globally during the pandemic. The global food supply chain was disrupted by a confluence of factors, including a shortage of labor, travel restrictions, a shortage of agricultural inputs, and changes in demand during the pandemic. These disturbances contributed to rising food prices and food insecurity. Therefore, the food supply chain must be pliable enough to cope with challenges in the world.

The COVID-19 pandemic represented that the food systems are so vulnerable to food shortages to economic effects along with food waste. Furthermore, the inadequate distribution systems employed by the government and the stringent preventive measures implemented in response to the pandemic were also found to be contributing factors to the food shortage. During the period of the global pandemic, there was a notable decline in investment in the food systems, which served to exacerbate the already pressing issues surrounding food security. Due to the growing global population and in the last decades, pandemics will circulate more often and seriously. As a result, it is vital to be sure that food systems are more supportable and sustainable. Food systems should be equipped with mitigation plans and alternative strategies as well as productivity, innovations, and consumption patterns to provide a fast adaptation and response to such extended situations, especially the crises that affect the food supply, food chain, and populations. Looking above to the future, enhancing agricultural investments and biotechnological research will surely have a positive effect on increasing and preserving more constant food safety and security in future pandemics. Innovative technologies and advanced approaches should be applied globally to optimize agricultural and food production with higher efficiency to provide a better, safer more sustainable, and supportable food supply chain.