Improving the Supply Chain and Food Quality of Professionally Prepared Meals

Jens Adler-Nissen, R. Akkerman, Stina Frosch, M. Grunow, Hanne Løje, Jørgen Risum, Y. Wang, Gine Ørnholt Johansson

Research output: Contribution to journalJournal articleResearchpeer-review


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
JournalTrends in Food Science & Technology
Issue number1
Pages (from-to)74-79
Publication statusPublished - 2013

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