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 language | English |
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Pages (from-to) | 74-79 |
Number of pages | 6 |
Journal | Trends in Food Science and Technology |
Volume | 29 |
Issue number | 1 |
DOIs | |
Publication status | Published - Jan 2013 |
Externally published | Yes |