## 1 Introduction  
A year after World Health Organization (WHO) declared COVID-19 as a pandemic [1], the majority of countries around the world are still in the state of a health emergency, as the disease spread rapidly to the six continents. The lockdown imposed the closing of many educational institutions and workplaces as well as strict restrictions in what comes to traveling and socializing. On the other hand, homes were transformed into temporary offices and classrooms, and online work became a regular practice nowadays. However, people who work in the food supply chain do not have work from home option; hence, they need to keep their typical office and outside routines [2, 3]. The food industry, as every industry and business sector in the world, expects to see how the COVID-19 outbreak will affect its business, manufacturing products that are essential for daily life. Keeping the food supply chain alive by proper supply management strategies is very important to meet consumers' demands [4]. Consumers normally do not think much about how the food ends up on their table and how it has been produced. At the beginning of this global crisis, food became so essential that people were afraid of not being able to obtain it somehow, and therefore the demand for food has augmented so much that some store shelves were rapidly emptied. However, the food supply chains were able to respond to this challenge, with many supply chain actors, including farmers, producers, distributors, and retailers, working hard to renew shelves [3]. Key issues have been upraised in the food sector, along the whole food supply chain during the COVID-19 outbreak and beyond. Under these circumstances, people tend to follow healthier diets as a way of protecting and strengthening their immune systems [5]. Food safety has been given more attention in order to prevent the transmission of COVID-19 among primary producers, industrials, retailers, and consumers. Additionally, food security concerns were inflated due to the confinement and lockdown limitations. Food sustainability problems have emerged in the pandemic era [6]. During a pandemic situation, maintaining the regularity of the flow throughout the whole supply chain is imperative to prevent the food crisis and mitigate the negative impact on the economy at local as well as global scales [7]. In such situations, food supply chain facilities must pay more attention to the maintenance of employees' safety and health and adaptation of working conditions [8]. To avoid excessive increment in the prices of food commodities, protectionist policies must be contained. The supply chain should be able to face and outpace the challenging situation generated by the outbreak [8]. The stock markets have reacted with increased price volatility [9]. High price volatility was observed for products such as fertilizers and agrochemicals, as well as in the food distribution sector. However, the stocks of food retailers were subject to low price volatility. These patterns were also reflected in the companies' profits published in financial reports [9]. Initial insights into the behavioral changes in the pandemic situation reveal variations in the popularity of Internet searches related to food. The interest for restaurants decreased while it increased for cooking recipes and delivery services, reaching huge popularity, comparable or higher than Google searches related to health issues [10]. A reduction in shopping frequency was detected, but no changes were observed in the shopping location. People's concerns about diet decreased, but the interest in food products such as flour, bread, fruits, milk, and chicken (related to cooking, baking, and storage conditions) increased. In addition, concerns regarding food shopping, health care, and economics were identified [10]. This constant evolution of the situation might be reflected in further changes in the consumers' behavior and rationality, as there is a constant change in what governs their choices and practices [11].