The effects of the COVID-19 pandemic on food systems: limitations and opportunities

The COVID-19 epidemic has made a serious threat to the world. It had a terrible effect on human physical and mental health resulting in massive death, hospitalization, etc. All societies and industries were extremely involved during the COVID-19 pandemic as well including the food industry. In other words, the COVID-19 pandemic has impacted the functioning of food systems globally. All over the world, food businesses have been disturbed by the isolation, strict lockdowns, suspension of nearly all activities, and other protectionist practices have been taken to restrain coronavirus spread. The issue of COVID-19 is significant in various research fields as it presents both opportunities and important challenges. This review article deals with the limitations that the pandemic causes for food systems, food insecurity, food waste and loss, consumers’ different demands, and food quality and safety. Also, this paper brings up some opportunities created during the pandemic time like creative food packaging, the adaptation of food technology, enhancing functional food production, and enhancing food resilience.