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This study aims to fill various gaps detected in the literature on mass prestige (hereafter referred to as masstige) theory. The originality of the work stems from the multidimensional application of Paul’s (2015) model, the introduction of brand addiction as a construct from the consumer-brand relationship (CBR) theory within the context of wines and the exploration of a new and less studied sector in masstige strategies.

A structured questionnaire was distributed to collect data from masstige wine brand buyers in Portugal, of whom 166 completed the questionnaire correctly. A conceptual model was developed and tested using partial least squares structural equation modelling.

The findings include that only two dimensions of Paul’s (2015) masstige scale affect brand addiction: brand knowledge and excitement and status. Brand addiction has a positive effect on brand loyalty and electronic word of mouth (eWOM), and brand loyalty has a positive impact on eWOM. Theoretical and managerial implications were explored.

This research added a CBR perspective to masstige theory and applied masstige theory to wine brands for the first time. These three distinctive aspects collectively contribute to the novelty and significance of the research, opening up exciting possibilities for future investigations and providing a valuable contribution to the academic community and the wine industry alike.

Corona Virus Disease (Covid-19) is a global pandemic that emerged at the end of 2019 and caused disruptions in global supply chains, particularly in the food supply chains that exposed the vulnerability of today’s food supply chain in a major disruption which provided a unique research opportunity. This review explores the current research direction for food supply chain resilience and identifies gaps for future research in preparing for future major global pandemics.

This article presents a review of food supply chain resilience followed a systematic literature review of the business and management-based studies related to the food supply chain in Covid-19 published between December 2019 and December 2021 to identify the immediate issues and responses that need to be addressed in the event of future disruptions in food supply chains due to new global health threats.

The study revealed the need for more literature on food supply chain resilience, particularly resilience to a major global pandemic. The study also uncovered the sequence of events in a major pandemic and identified some strategies for building resilience to potential future risks of such an event.

The limitations of this study are apparent. Firstly, the selection of databases is not comprehensive. Due to time limitations, authoritative publishers such as Springer, Emerald, Wiley and Taylor & Francis were not selected. Secondly, a single author completed the literature quality testing and text analysis, possibly reducing the credibility of the results due to subjective bias. Thirdly, the selected literature are the studies published during the immediate event of Covid-19, and before January 2022, other research studies may have been completed but were still in the state of auditing at this time.

This paper is the first study that provides a detailed classification of the immediate challenges to the food supply chain faced in both upstream and downstream nodes during a major global disruption. For researchers, this clearly shows the immediate difficulties faced at each node of the food supply chain, which provides research topics for future studies.

This study employs the Social Identity Theory to examine the differential effects of personal and social dimensions of fear of missing out (FOMO) on sustainable food consumption (SFC) practices.

An online survey-based empirical study was conducted with 395 respondents. The data were analysed using structural equation modelling and Hayes process Macro in SPSS.

SFC was found to be positively influenced by personal FOMO. Contrary to expectations, social FOMO had a negative correlation with SFC. Social influence and social identity were shown to be positively correlated, whilst the social influence-SFC relationship was favourable. This approach was aided by social identity.

The study supports personal FOMO as an SFC-influencing factor. It evaluates the differential effects of FOMO’s personal and social dimensions on SFC. It also demonstrates that social FOMO negatively affects SFC, contrary to expectations.

The study advises sustainable food firms to reduce personal FOMO via advertising and messaging.

This research is amongst the first to segregate the differential effects of social and personal FOMO regarding SFC behaviour. Research has examined FOMO as a higher-order construct involving social and personal aspects. Second, FOMO is often associated with negative behaviours including social media addiction and substance abuse. This FOMO-related research analyses a desired behaviour.