Improving the supply chain and food quality of professionally prepared meals

Jens Adler-Nissen*, Renzo Akkerman, Stina Frosch, Martin Grunow, Hanne Løje, Jørgen Risum, Yang Wang, Gine Ørnholt-Johansson

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

9 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)74-79
Number of pages6
JournalTrends in Food Science and Technology
Volume29
Issue number1
DOIs
Publication statusPublished - Jan 2013
Externally publishedYes

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