TY - JOUR
T1 - Improving the supply chain and food quality of professionally prepared meals
AU - Adler-Nissen, Jens
AU - Akkerman, Renzo
AU - Frosch, Stina
AU - Grunow, Martin
AU - Løje, Hanne
AU - Risum, Jørgen
AU - Wang, Yang
AU - Ørnholt-Johansson, Gine
N1 - Funding Information:
The project Professionally Prepared Meals was financially supported by The Danish Food Industry Agency .
PY - 2013/1
Y1 - 2013/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=84872012999&partnerID=8YFLogxK
U2 - 10.1016/j.tifs.2012.08.007
DO - 10.1016/j.tifs.2012.08.007
M3 - Comment/debate
AN - SCOPUS:84872012999
SN - 0924-2244
VL - 29
SP - 74
EP - 79
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
IS - 1
ER -