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Improving The Supply Chain And Food Quality Of Professionally Prepared Meals

J. Adler-Nissen, R. Akkerman, S. Frosch, M. Grunow, H. Løje, Jørgen Risum, Yang Wang, Gine Ørnholt-Johansson
Published 2013 · Engineering

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An increasing share of the daily meals served in Europe is prepared out-of-home by professionals in foodservice. The quality of such meals is highly debated. This paper presents and discusses obstacles to improving quality in a cost-effective way and suggests solutions: 1) Modularisation of the meal production in order to transfer labour-intensive operations from the kitchens to the industry; 2) Systemic use of a new concept: thawing during distribution, which improves shelf-life and reduces waste; 3) Supply chain modelling to improve delivery schedules and reduce environmental impact. Existing food legislation complies with the suggested approaches.
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