Development of a sustainable business model during Covid-19 for agri-food system

In the world economy, the COVID-19 pandemic has more influence and it is significant negative, that has both direct and indirect effects of the necessary measures put in place to halt the spread of the illness. These impacts also have an effect on the agriculture and food industries. The pandemic confronts the food system with several short-term challenges, but it also provides a potential to accelerate reforms in the food and agriculture sector that will improve its robustness to several dangers, including climate change. The global food production and consumption methods that are currently in place are fundamentally flawed, as the COVID-19 epidemic has brought to light. These flaws involve inefficient use of natural resources, the transfer of unsuccessful manufacturing, and the underutilization of regional particularities, all of which negatively impact the natural and social values of communities. A more appropriate, equitable, and robust post-pandemic food safety and nutrition security scheme is necessary for everyone around the globe. This requires more impactful, eco-sustainable, site-incorporated agri-food manufacturing, optimised food distribution and maintenance, particularly in urban areas, and healthier and more feasible feeding habits.